Kaddu ki Sabzi (Pumpkin Curry)

We have recently moved to a new place for a couple of months. Last Sunday on our way to a dam we crossed pumpkin farms and trucks and trucks loaded with pumpkins. The only thought that was crossing my mind was kaddu ki sabzi and poori!! I couldn’t wait to get back and get cooking. So we bought some pumpkin on our way back to fulfil my tummy’s desires 😋 

Kaddu-poori is a combination enjoyed by almost everyone from Uttar Pradesh. My father loves it with some peppery Aalu ka jhol. This curry is semi dry. Don’t need to add any water as pumpkin has a high water content. Just a tempering of fenugreek seeds and fennel seeds and a little added sugar in the end gives it all the flavour it needs. So let’s get cooking!!!

Ingredients:

Pumpkin - 1/2 kg (cut in pieces) Remove the peel if it’s not soft

Mustard Oil - 2 tbsp

Fennel Seeds - 2 tsp

Fenugreek Seeds - 2 tsp

Turmeric powder - 1 tsp

Salt to taste

Red chilli powder - 1 tsp

Coriander powder - 3 tsp

Sugar - 3-4 tsp

Method:

1. In a heavy bottom pan, heat oil.

2. Add fenugreek seeds and let them brown. Then add the fennel seeds.

3. Put in the cut pumpkin and give the whole thing a stir.

4. Add in the turmeric, red chili powder, coriander powder and salt. Mix it well and cover and cook until the pumpkin is tender.

5. Once it’s cooked, put in sugar according to your taste.  Mix it well and turn off the flame. 

6. Serve it hot with poories.

2. Add fenugreek seeds and let them brown. Then add the fennel seeds.

3. Put in the cut pumpkin and give the whole thing a stir.

4. Add in the turmeric, red chili powder, coriander powder and salt. Mix it well and cover and cook until the pumpkin is tender.

5. Once it’s cooked, put in sugar according to your taste.  Mix it well and turn off the flame. 

6. Serve it hot with poories.