Kaddu Ki Sabji Recipe (Pumpkin Sabzi)

🧂 Ingredients

• 3 tablespoons Mustard Oil
• 1 teaspoon Panch Phoran

  (mix of fennel, nigella, mustard, fenugreek, cumin)
• 5-6 Whole dried red chillies
• 1 lb Pumpkin

  ( cut in small cubes)
• 2-3 Green Chilies

  (crushed or chopped)
• ½ teaspoon Turmeric Powder
• 1 teaspoon Coriander Powder
• Salt to taste
• ½ teaspoon Garam Masala Powder
• 1 tablespoon Dried Raw Mango Powder

  (Amchur)
• 1 tablespoon Jaggery

  (Or sugar)
• Coriander leaves for garnish

  (chopped)

Instructions

• 1 In a pan or kadai, heat mustard oil until smoky. Reduce the heat to low, add
  panch phoran and red chillies, allow it to crackle for few seconds.
• 2 Add pumpkin (kaddu), and sauté on high for 5 minutes. Add chopped green chilies
  and mix.
• 3 Add turmeric powder, coriander powder, salt and mix. Sprinkle few drops of
  water, cover and simmer for 15 minutes. Cook until done well but intact and not
  mushy.
• 4 Now, add garam masala powder, jaggery or sugar and dried mango powder (amchur)
  or lemon juice, mix well. Cook for another few minutes.
• 5 Dish out and garnish with coriander leaves. Serve hot with poori, rotis or
  parathas. This sabzi keeps well in the refrigerator up to a week.

Nutrition Info