My mom rarely used to prepare any pumpkin dish as she does not eat this vegetable.All she used to prepare with red pumpkin was a slightly sweetish gravy which pairs up beautifully with chapatis/plain rice flour rotis and also fryums using the thick pumpkin skin.Beyond those two recipes I never had tasted any other variations.After I started cooking I have started using this vegetable in my cooking more often and this version of Pumpkin curry I have learnt from my neighbor after shifting to Mumbai.It is a simple curry recipe which suits best even for those fasting days with few modifications in the recipe.
Check out other Pumpkin recipes in my blog:
- Gummadikaya(Pumpkin) Pulusu
- Gummadikaya(Red Pumpkin) Sambar
- Pumpkin-Carrot Soup
- Red Pumpkin Yogurt Salad
- Pumpkin Curry | Meethi Kaddu ki Sabzi
Kaddu Ki Sabzi | Red Pumpkin Curry Recipe:
Serves 2 | Author: Prathibha
Prep time:10 mins | Cooking time: 20 mins | Total time: 30 mins
Cuisine: North Indian | Category: Side dish for Rice/Rotis
Ingredients:
350 gms Red Pumpkin
1/4 tsp Fenugreek seeds
1/2 tsp Cumin seeds
a pinch of Asafoetida
3/4 tsp Red chili powder
1/4 tsp Turmeric powder
1/4 tsp Garam masala powder
1 tsp Amchur powder
1-2 tsp grated Jaggery
2 tbsp chopped Coriander leaves
5-6 Curry leaves,optional
2 tbsp Oil
Salt to taste
Method:
Notes:
Technorati Tags: red pumpkin curry, kaddu ki sabzi, bhopla bhaji, side dish for rotis, side dish for rice, no onion no garlic recipes ,upwas recipes, north indian side dishes
Ingredients:
350 gms Red Pumpkin
1/4 tsp Fenugreek seeds
1/2 tsp Cumin seeds
a pinch of Asafoetida
3/4 tsp Red chili powder
1/4 tsp Turmeric powder
1/4 tsp Garam masala powder
1 tsp Amchur powder
1-2 tsp grated Jaggery
2 tbsp chopped Coriander leaves
5-6 Curry leaves,optional
2 tbsp Oil
Salt to taste
Method:
- Wash and peel the pumpkin,remove the seeds and chop them into 1/2 inch uniform cubes.
- Heat oil in a kadai and crackle cumin seeds and add fenugreek seeds and fry for 30 secs.
- Add asafoetida,curry leaves and chopped pumpkin pieces and fry for a minute.
- Add turmeric powder and red chili powder and fry for another 2-3 mins until the masalas coats the pumpkin properly.
- Add jaggery to it and mix well and add 1/3 cup of water to it and cover it wit lid and cook it for 12-15 mins until it becomes soft.You can cook it until the pumpkin pieces becomes soft or slightly mushy based on your preference.
- Add amchur powder,garam masala powder and salt to it and mix well.You can slightly mash few pumpkin pieces with the back of a ladle, do not mash all the pieces.The consistency should not be either thick or too mushy and runny, it should be slightly soft with chunks of pumpkin pieces.
- Add coriander leaves to it and switch off the flame.
Notes:
- If you are preparing it during fast you can use sendha namak instead of regular salt and follow the same recipe.
- The addition of jaggery enhances the taste of the curry,but if you do not want it you can avoid it completely.
- You can replace red pumpkin with sweet potato and follow the same process,even it tastes nice but the cooking time may vary.
Technorati Tags: red pumpkin curry, kaddu ki sabzi, bhopla bhaji, side dish for rotis, side dish for rice, no onion no garlic recipes ,upwas recipes, north indian side dishes