kaddu ki sabzi recipe
ingredients (measuring cup used, 1 cup = 250 ml)
- 1 small pumpkin/kaddu
- ¼ tsp fenugreek seeds/methi seeds
- 1 tsp cumin seeds/jeera
- 1 or 2 dry red chilies (optional)
- ½ tsp red chili powder/lal mirch powder
- ½ tsp turmeric powder/haldi
- ¼ tsp garam masala powder
- 1 tsp dry mango powder/amchur
- 1 tsp sugar or 2 tsp crushed jaggery
- 2 tbsp oil
- ¾th cup or 1 cup water
- a few chopped coriander leaves for garnishing (optional)
- rock salt/sendha namak or common salt if not making during fasting
how to make the recipe:
- wash the pumpkin. peel and chop the pumpkin.
- in a pressure cooker or pan heat oil.
- add the fenugreek seeds and cumin seeds and fry for a minute on a low flame.
- now add the red chilies and fry for some 15 seconds.
- 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 7-8 minutes.
- if you do have a pressure cooker than cover the pan with a lid and cook the pumpkin for some 15-20 minutes till they become soft and mushy.
- 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.
- the sabzi should not be dry nor watery, just in between.
- garnish with coriander leaves and serve kaddu ki sabzi hot.
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