Introduction – Hello, friends, we welcome you to the Khana Khilana Recipe Blog. Today, we will tell you about Kaddu Ki Sabji, made during Hindu religious festivals, which is sweet, sour, and delicious. On many religious festivals, including the Hindu festival Mahashivratri, which occurs in the month of Sawan, bhandaras are organized in Kavad camps at various places. In those bandanas, along with potato vegetables and urad dal kachori, pumpkin vegetables, also called setafal ki sabzi, are prepared. They are specially prepared and served as Prasad. In stores, urad dal kachori is made by deep frying it, it is cumbersome to eat. Pumpkin vegetable helps digest the fried kachori and improve the stomach’s digestive system. Pumpkin may seem ordinary to you with its thick green skin and large size.
But beneath its surface lies a great treasure of taste and health. It is rich in nutrients like fiber, beta-carotene, or potassium, which is why pumpkin not only has an excellent taste but is also good for digestion. It gives us a priceless gift of nature; we also get nutrition from pumpkins. Its large seeds are washed, peeled, dried, and, when roasted whole, provide a crunchy and nutritious snack rich in magnesium, protein, and zinc. Along with this, many other salty dishes are also prepared from its seeds. Various species of pumpkins are found around the world, such as Jack-Be-Little, Baby Boo, Peanut, Porcelain Doll, Cinderella, Warty Goblin, Jarrahdale, Big Moon, Casper, Lumina, Long Island, Prizewinner, Connecticut, etc. Like the name, its sizes are also of many types like round pumpkin, round flat long pumpkin, etc. As we embrace the changing seasons and the changes they bring, we must not overlook pumpkin’s beneficial role as a culinary cornerstone through pumpkin dishes. Whether roasted or mashed or cooked into savory dishes, this delicious vegetable brings us a taste of the simple and exquisite pleasures found in nature’s harvest.
To make this recipe, we take green pumpkin whose peel does not have to be removed, and it gets cooked quickly. Ripe red and yellow pumpkins are prepared by removing their peel because they take more time to cook. Wash the green pumpkin thoroughly, cut it, remove its inner pulp and all the seeds, cut it into small pieces half an inch thick, wash them thoroughly in water, and drain all the water in a steel strainer. Fry the fenugreek seeds and lentils in hot cooking oil. When it starts crackling, add all the spices like red chili powder, coriander powder, turmeric powder, salt, black salt, chopped green chilies, chopped ginger, etc., cover it on low flame, and cook slowly. After cooking, garam masala and lemon. Add juice and mix, garnish with chopped coriander leaves, and serve hot. So let’s make this delicious dish, pumpkin curry, and enjoy its glory and taste,
Prepration Time – 10 – 15 Minutes
Cook Time – 30 – 35 Minutes
Total Time – 45 Minutes
Servings – 4 + Servs
Cuisine – Indian
Kaddu Ki Sabji Ingredients:
- Pumpkin – 500 gm (Kaddu)
- Cooking Oil – 1 service spoon
- Fenugreek seeds 1/2 teaspoon
- Asafoetida – 2 pinch
- Cinnamon – 1 inch
- Bay Leaf – 4
- Red Dried Chilli – 2
- Coriander powder – 1 tablespoon
- Turmeric powder – 1/3 teaspoon
- Red chili powder – 1 teaspoon (as per taste)
- Salt – 1/3 teaspoon (as per taste)
- Black Salt – 1/2 teaspoon
- Degi chilli powder – 1/3 teaspoon
- Dry Fenugreek Leaf – 1 teaspoon
- Green chili – 2 (finely chopped)
- Ginger – 1 inch (finely chopped)
- Khatai – 1/3 teaspoon (dry mango powder)
- Garam masala – 12 teaspoon
- Jaggery – 50 gm
- Fennel Seeds Powder- 1/2 teaspoon
- Green coriander leaves – 1 tablespoon
Kaddu Ki Sabji Direction:
Step 1
First of all, remove the inner pulp and seeds from the green pumpkin, cut it lengthwise, and cut it into half-inch thick pieces. After washing it with clean water, drain out all the water in an iron sieve and keep it aside.
Step 2
Place a non-stick deep pan on the flame and add one serving spoon of cooking oil inside it. When the oil gets heated well, add fenugreek seeds inside it, and when it starts crackling, add dry red chili, bay leaf, cinnamon, and asafoetida. Reduce the flame to medium and stir the spices with a spoon. When it gets roasted, add chopped ginger and green chilies while stirring, and after 10 seconds, add chopped pumpkin. Stir well with a slotted spoon.
Step 3
After mixing everything well, add coriander powder, red chili powder, turmeric powder, and chili powder, rub Kasuri Methi on the palm, add black salt, add salt as per taste, and mix well.
Step 4
Add one serving spoon of water, not much, Because there is a lot of water inside the pumpkin, it releases most of its water after cooking for some time. After mixing everything well, cover the pan with a plate, reduce the flame to medium, and let the vegetables cook. After 10 minutes, remove the lid, stir the vegetable once with a slotted spoon, and cover it again.
Step 5
It takes 30 to 40 minutes for the pumpkin vegetable to be cooked properly. After every 10 minutes, remove the lid and keep stirring the vegetable with a slotted spoon. Gradually, after 15 to 20 minutes, the water in the pumpkin curry starts drying up. After about 20 minutes, add finely broken jaggery and fennel powder inside the pumpkin, mix it, cover the plate again, and let it cook.
Step 6
After cooking on low flame for about 30 to 35 minutes, all the water in the pumpkin vegetable dries up. Keep stirring it with a slotted spoon. When the water in the vegetable dries up, turn off the flame. Now, we put garam masala and dry ginger inside the pumpkin vegetable. Add mango powder and mix well. Take out the pumpkin curry in a serving bowl and garnish with finely chopped coriander leaves. Our delicious sweet and sour Kaddu Ki Sabji is ready. Serve it hot.
Tips And Notes
1 – One should not add too much water to pumpkin curry because pumpkin naturally contains a lot of water, and after cooking for some time, it releases a lot of its water. Adding too much water spoils the taste of pumpkin curry.
2 – If you are making a green pumpkin, then there is no need to peel it because its peel is very soft. If you are making a ripe red or yellow pumpkin, then you should always peel it as it becomes hard when cooked. Otherwise, it takes more time to cook.
3 – Pumpkin curry should be cooked slowly on low flame and stirred with the help of a slotted spoon every 10 minutes otherwise, there is a risk of it getting burnt at the bottom.
4 – Sugar or jaggery is used in pumpkin curry only to give it a sweet and sour taste. If you do not like the sweet taste of the vegetable, then do not add sugar or jaggery to the vegetable.
5 – Pumpkin curry is mostly made during any religious festival or religious puja or when people are fasting. If you are making pumpkin curry without puja, then you can add tomato, onion, garlic, etc., inside it.
Faq
Q: What are the benefits of eating pumpkin vegetables?
Ans: Pumpkin contains rich amounts of Vitamin C and antioxidants, which help boost our immunity system and make it stronger. Having a strong immune system prevents many serious diseases and infections. And it also improves digestion. Along with this, it contains beta-carotene, which helps reduce the risk of prostate cancer and colon cancer. Overall, it is naturally beneficial for us.
Q: What is the difference between custard apple (setafal) and pumpkin?
Ans: Pumpkin and Custard Apple (setafal) are both names of the same vegetable. Pumpkin is called by different names in different regions like Kumhada, Kodu Kohad, etc. But there are many other varieties of pumpkin with different names.
Q: Which is the biggest pumpkin in the world?
Ans: The record of growing the largest pumpkin in the world is in the name of Travis Ginger, a farmer from the United States of America, and he presented this pumpkin on October 9, 2023, which weighed 1246.9 kg and was presented in a competition which was organized in California, USA. It is mentioned in the Guinness World Records.
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In Conclusion
Welcome to the Khana Khilana Recipe Blog. Today, we have told you about Kaddu Ki Sabji. In this recipe, We told you to cut green pumpkins into half-inch thick pieces, wash them thoroughly in water, add cooking oil in a non-stick pan, and add fenugreek seeds. When the fenugreek seeds crackle, add red chili, cinnamon and, asafoetida, bay leaf and roast them. After that, cut them into pieces. Add pumpkin pieces and mix well, after that at,t add all the spices like coriander powder, red chili powder, turmeric powder, salt, black salt, chili, fenugreek, chopped green chilies, and chopped ginger, and mix well. Let it cook slowly on mandi flame till it gets cooked. After adding sour garam masala and jaggery and mix, garnish with green coriander and serve hot. . we hope you enjoy this recipe. Which recipe do you want to know about? Please write us our next recipe on the blog will be the same. Do write to us for any kind of advice and suggestions respect your valuable suggestion. Thank you.
Kaddu Ki Sabji / Nutrition Value
Serving one Boul 250 gm (per serving)
Calories 137
Fat 7 gm
Carbs 19 gm
Protein 3 gm
Hello, I am Rajeev Sharma. We welcome you to the khana khilana recipe blog. I share easy tips for cooking delicious and quick recipes on my blog. My aim is to share the art of cooking new and different types of tasty recipes with my readers so that their cooking experience becomes very easy.
