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Ingredients:
- 1 small pumpkin (kaddu)
- ¼ teaspoon fenugreek seeds (methi seeds)
- 1 teaspoon cumin seeds
- 1 or 2 dry red chilies – optional, broken and seeds removed
- ½ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ¼ teaspoon garam masala
- 1 teaspoon dry mango powder (amchur)
- 1 teaspoon sugar or 2 teaspoons crushed jaggery or add according to taste
- 2 tablespoons oil
- 1 cup water
- 2 tablespoons coriander leaves – chopped, optional
- rock salt – edible and food grade (or you can use regular salt if not making during religious fasting)
Method:
- Wash the pumpkin. Peel and chop the pumpkin in small cubes.
- In a 2 litre stovetop pressure cooker or pan heat oil.
- Add the fenugreek seeds and cumin seeds and fry for a minute on a low heat.
- Now add the deseeded red chilies and fry for some 15 seconds. The addition of red chilies is optional or swap them with green chilies.
- Add the chopped pumpkin and all the dry spice powders except garam masala and dry mango powder.
- Add the sugar or jaggery.
- Mix the pumpkin with the rest of the spices and sugar/jaggery. Add water and salt.
- Cover the cooker with a lid and pressure cook for 7 to 8 minutes on medium heat.
- If you do not have a pressure cooker then cover the pan with a lid and cook the pumpkin for some 15-20 minutes till they become soft and mushy.You can also make this dish in the Instant pot adding water as required.
- Now mash the cooked and soft pumpkin with a spoon and add the garam masala and dry mango powder.
- Stir the mashed pumpkin well and cook for minute or two.
- If the sabzi still looks watery to you, then evaporate the water from the sabzi by cooking it without the lid.If it has become too thick or pasty, then add some hot water to thin the consistency a bit
- This kaddu ki sabzi should not be dry nor watery or runny, just in between.
- Garnish with coriander leaves and serve kaddu ki sabzi hot with poori or roti
