Kaddu Ki Sabzi | Red Pumpkin Curry | Bhopla Bhaji

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:

• 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.

Serve it hot with Rice/Roti/Parathas/Pooris.

Notes:

1. If you are preparing it during fast you can use sendha namak instead of regular salt and follow the same recipe.
2. The addition of jaggery enhances the taste of the curry,but if you do not want it you can avoid it completely.
3. You can replace red pumpkin with sweet potato and follow the same process,even it tastes nice but the cooking time may vary.

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