Monday, 10 March 2014

Kaddu ki Subzi(Yellow Pumpkin Curry)

Tangy, spicy and sweet at the same time, it is a great way to make use of yellow  pumpkin This is a Rajasthani -style recipe which is very simple and easy way to make.IMG_20140307_121629-002Prep time:20 mins|Cook time:20 mins
Cuisine :Indian, Rajasthani recipes

Yellow pumpkin
500 gms
1 tbsp
Mustard seeds
½  tsp
Methi seeds
¼ tsp
Cumin seeds
½ tsp
Green chillies
1 slit(optional)
Red chilli powder
1 tsp
Turmeric powder
¼ tsp
Coriander powder
2 tso
Amchoor powder
1 tbsp
Garam masala powder
½ tsp
to taste
Crushed jaggery
1 tbsp
to garnish
1. Wash the pumpkin well and remove the skin of pumpkin and cut pumpkin into thin pieces.In a kadai, heat the oil. Add the asafoetida, mustard seeds, fenugreek seeds, cumin seeds. Once the mustard splutters, add the pumpkin cubes and toss well to coat with oil and whole spices.On medium flame, cook the pumpkin for 5 minutes or so, then add all remaining powdered spicesKeep checking every 5 minutes, if water is necessary.KADDU-0012. Crush the pumpkin for its softness.the shape should retain and the whole dish should not turn inti a pumpkin mashy gravy.The pumpkin pieces should be able to visible.Adjust the red chilli powder and other powders to suit your taste such that it is a good balance of spicy, sweet and sour. KADD-0013. Garnish with finely chopped coriander.Add grated jaggery and cook well again for 2 mins.The gravy would have thickened by now.Add chopped coriander at the end.Serve hot with rotis.
If the pumpkin is inherently quite sweet, you don't have to add much jaggery.I don’t add ginger because it has strong flavor which spoild the taste of the pumpkin.


  1. Delicious curry dear... love to have with rice

  2. thats a different and delicious gravy to go with rotis.. :)

  3. This sounds delicious dear ..Love it :)

  4. amchuur powder is a nice addtion will try it :)


Ragi(finger millet) Poori