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Home >> Recipes >> Curry & Sabzi

Kaddu ki Sabzi | Pumpkin Sabzi

October 30, 2017 by Drashti & Bela Leave a Comment

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Kaddu ki Sabzi | Pumpkin Sabzi

A sweet and spicy sabzi or dry vegetable prepared from kaddu/pumpkin. This is a very simple and easy-to-make sabzi that uses basic ingredients but is full of flavours.

For the sour taste we have added dried kokum. You can add dry mango powder/amchur powder instead of kokum. Pumpkin has its natural sweetness and plus we have added jaggery to balance the sour taste. This sabzi is a great way to consume pumpkin in a tasty way. Do give this one a try and serve this sweet and spicy sabzi with phulka rotis or parathas.

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Serving Suggestions

Serve piping hot kaddu ki sabji with any Paratha/Roti & Dal/Kadhi like –

Cabbage Paratha
Palak Paratha
Stuffed Moong Dal Paratha
Methi Thepla
Leftover Dal Paratha

Gujarati Daal
Gujarati Kadhi 
Vegetbale Kadhi
Dal Palak
Khatta Moong

If you are looking for more Indian Curry/Sabzi recipes, then do have a look at other recipes on the blog like –

Kaju Karela 
Mixed Vegetables in Spinach Gravy
Bhindi Masala
Sev Tamatar ki Sabzi
Rajma Masala

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Kaddu ki Sabzi | Pumpkin Sabzi

Author Name : Drashti Dholakia & Bela Dholakia
a sweet and spicy sabzi or dry vegetable prepared from kaddu/pumpkin. This is a very simple and easy-to-make sabzi that uses basic ingredients but is full of flavours.

Loved this recipe? Leave a comment below and give us a 5★ rating

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 2 people
Calories 61 kcal

Ingredients (1 cup = 240 ml) 

US Customary - Metric
  • 200 grams pumpkin peeled and cut into cubes
  • 2 teaspoon oil
  • ¼ teaspoon rai/mustard seeds
  • ½ teaspoon jeera/cumin seeds
  • 5-6 fenugreek seeds/methi dana optional
  • pinch of asafoetida/hing
  • 1 slit green chili
  • 2 dried kokum or about ½ teaspoon dry mango powder/amchur powder
  • ¼ teaspoon dhaniya powder/coriander seeds powder
  • ¼ teaspoon jeera powder/cumin seeds powder
  • 1 teaspoon jaggery/gur
  • salt to taste
  • small bunch of coriander leaves chopped

Instructions
 

  • Wash, peel and cut pumpkin into cubes.
  • Soak kokums in a bowl of water for 10 minutes.
  • Heat oil in a non-stick pan and add mustard seeds. Once seeds crackle, add jeera, methi dana, hing, slit green chilli and pumpkin cubes. Mix, cover and cook for about 6-8 minutes – till 90% cooked on a medium flame. Stir twice in-between.
  • After 6-8 minutes, open the lid and mix well. Then add soaked kokum (or amchur powder), jaggery, salt, dhaniya powder and jeera powder. Mix well, cover and cook for 3-4 minutes or till done on a medium flame. Stir in-between.
  • Check whether pumpkin cubes are cooked or not. If they are not cooked, cover and cook for a few more minutes.
  • Switch off the flame and add chopped coriander leaves. Serve with phulka rotis or parathas.

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Nutrition

Calories: 61kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 1gTrans Fat: 1gSodium: 1mgPotassium: 340mgFiber: 1gSugar: 3gVitamin A: 8513IUVitamin C: 9mgCalcium: 21mgIron: 1mg
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Filed Under: Curry & Sabzi, Healthy Recipes, No Onion No Garlic Recipes Tagged With: healthy, no onion no garlic, quickrecipes

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