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Kaddu ki sabzi

Veena
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Print Recipe
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

Sodium: 27mgCalcium: 140mgVitamin C: 113mgVitamin A: 21491IUSugar: 30gFiber: 9gPotassium: 1526mgCalories: 324kcalTrans Fat: 1gSaturated Fat: 1gFat: 11gProtein: 8gCarbohydrates: 53gIron: 5mg
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