0 0

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 cups Pumpkin chopped
1 Onion sliced
2 tsp Oil
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1/4 tsp Asafoetida
1 Tomato chopped
1 Green chilly chopped
3/4 tsp or to taste Salt
1 tsp Coriander powder
1 tsp Chilli powder
1/4 tsp Turmeric powder
2 tsp Garam masala
1 tsp Amchur powder
1 tbsp Jaggery powder
1/4 cup Water
1/4 cup Coriander

Kaddu ki Sabzi

Cuisine:
  • 25 mins
  • Serves 2
  • Easy

Ingredients

Directions

Share

The members of Foodie Monday Bloghop take a lot of effort and thinking in suggesting the themes for each week. This week the theme suggested by Seema was #foodmagbest. That is cook and click pictures of the food cooked which would be suitable for a food magazine. I was a little sceptical in participating in this theme as I was unsure if I could click such pictures. But as it happens every single time, Vibha urged me to try my best and here are my pictures of Kaddu ki Sabzi which is way different from my usual style of clicking. I hope I have done justice to the theme.

Kaddu ki sabzi

Kaddu ki sabzi

Kaddu ki sabzi has a mixed taste. It has a tinge of sweetness because of kaddu or pumpkin used. The tanginess is due to the amchur powder. You have green chilly and red chilli powder to make it spicy and hot. On the whole, it is a very delicious sabzi. This side dish is mainly served in punjabi cuisine. The other pumpkin subzi which can be served with roti is Pumpkin panch poran sabzi

Kaddu ki sabzi

 

Steps

1
Done

Heat 2 tsp oil in a pressure pan.

2
Done

When sufficiently hot add the mustard seeds and let it splutter

3
Done

Next add the cumin and fenugreek seeds and fry for few seconds

4
Done

Now add the finely chopped green chilli and saute for a minute

5
Done

Add the chopped ginger and continue to saute

6
Done

Now add the thinly sliced onions and saute till it becomes translucent.

7
Done

Add the salt and mix well and continue to cook on low heat till it caramelises.

8
Done

Now add the asafoetida and mix well.

9
Done

Add the finely chopped tomato and mix well and cook for 1 minute

10
Done

Now add the coriander, chilli and turmeric powder, mix well and continue to cook for 3-4 minutes.

11
Done

Now add the pumpkin pieces and mix well.

12
Done

Add the garam masala, jaggery powder, amchur powder and mix well

13
Done

Add 1/4 cup of water and close the lid and cook upto 2 whistles. Let the pressure subside completely

14
Done

Open it, mash slightly and add the coriander and cook on open for another 5 minutes for the moisture to evaporate

15
Done

Serve hot with roti or chapathi

Kaddu ki sabzi

Veena
No ratings yet
Course Side Dish
Cuisine Indian
Calories 324 kcal

Ingredients
  

  • 2 Cups Pumpkin
  • 1 Onion
  • 2 tsp OIl
  • 1 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Fenugreek seeds
  • 1/4 tsp Asafoetida
  • 1 Tomato
  • 1 Green chilly
  • 1 Tbsp Ginger
  • 1 tsp Coriander powder
  • 1 tsp Chillipowder
  • 1/4 tsp Turmeric powder
  • 2 tsp Garam masala
  • 1 tsp Amchur powder
  • 1 Tbsp Jaggery powder
  • 1/4 Cup Coriander
  • 1/4 Cup Water
  • To Taste Salt

Instructions
 

  • Heat 2 tsp oil in a pressure pan.
  • When sufficiently hot add the mustard seeds and let it splutter
  • Next add the cumin and fenugreek seeds and fry for few seconds
  • Now add the finely chopped green chilli and saute for a minute
  • Add the chopped ginger and continue to saute
  • Now add the thinly sliced onions and saute till it becomes translucent.
  • Add the salt and mix well and continue to cook on low heat till it caramelises.
  • Now add the asafoetida and mix well.
  • Add the finely chopped tomato and mix well and cook for 1 minute
  • Now add the coriander, chilli and turmeric powder, mix well and continue to cook for 3-4 minutes.
  • Now add the pumpkin pieces and mix well.
  • Add the garam masala, jaggery powder, amchur powder and mix well
  • Add 1/4 cup of water and close the lid and cook upto 2 whistles. Let the pressure subside completely
  • Open it, mash slightly and add the coriander and cook on open for another 5 minutes for the moisture to evaporate
  • Serve hot with roti or chapathi

Nutrition

Calories: 324kcalCarbohydrates: 53gProtein: 8gFat: 11gSaturated Fat: 1gTrans Fat: 1gSodium: 27mgPotassium: 1526mgFiber: 9gSugar: 30gVitamin A: 21491IUVitamin C: 113mgCalcium: 140mgIron: 5mg
Tried this recipe?Let us know how it was!

Did you like the recipe?

You can leave me an answer, a comment or a suggestion.

13 Comments Hide Comments

Veena, Vibha has really pushed you hard this time and I can see it clearly in your images. So beautifully styled with rustic props. As far as the dish goes, Kaddu is one of my fav sabzis at home which goes on repeat mode too as we love it so much. I avoid amchur as it is too khatta for us but our recipe is very similar. Perfect with rotis and the leftovers taste super the next day with the jaggery and spices seeped in.

Absolutely love your clicks Veena and the utensils are to die for! You take amazing clicks so not sure what you’re worried about. As for the recipe, love how you’ve a variety of spices for the humble kaddu.

Im not fond of kaddu, but your images are so attractive, I might even try making the pumpkin subzi, just to try and get it to look like yours. Lovely rustic styling too!

If this picture does not adorn the magazine cover the magazine should shut down. I definitely like this style of you clicking( I like your style in the earlier pics too) and in the admiration of the pictures, I almost forgot to comment on the recipe. I generally make kaduu like this but without the onion. Will try making this style.

Add Your Comment

Veena

Ponk salad
previous
Ponk Salad/ Green jowar salad
kothumalli thokku
next
Kothumalli thokku / Coriander Thokku
Ponk salad
previous
Ponk Salad/ Green jowar salad
kothumalli thokku
next
Kothumalli thokku / Coriander Thokku

13 Comments Hide Comments

Veena, Vibha has really pushed you hard this time and I can see it clearly in your images. So beautifully styled with rustic props. As far as the dish goes, Kaddu is one of my fav sabzis at home which goes on repeat mode too as we love it so much. I avoid amchur as it is too khatta for us but our recipe is very similar. Perfect with rotis and the leftovers taste super the next day with the jaggery and spices seeped in.

Absolutely love your clicks Veena and the utensils are to die for! You take amazing clicks so not sure what you’re worried about. As for the recipe, love how you’ve a variety of spices for the humble kaddu.

Im not fond of kaddu, but your images are so attractive, I might even try making the pumpkin subzi, just to try and get it to look like yours. Lovely rustic styling too!

If this picture does not adorn the magazine cover the magazine should shut down. I definitely like this style of you clicking( I like your style in the earlier pics too) and in the admiration of the pictures, I almost forgot to comment on the recipe. I generally make kaduu like this but without the onion. Will try making this style.

Add Your Comment