wellhealthorganic.com Kaddu: Kaddu ki sabji, a delightful vegan pumpkin dish, is a simple yet flavorful recipe that celebrates the essence of yellow pumpkin along with aromatic spices and herbs. This satvik dish, devoid of onions and garlic, is a must-try for pumpkin enthusiasts, as it solely focuses on the rich taste of pumpkin itself.
Derived from the Hindi word for pumpkin, “kaddu,” this recipe is a celebration of this versatile ingredient. While the star of the show is undeniably pumpkin, the spices complement its flavor beautifully. This recipe is a cherished addition to my family’s culinary repertoire, passed down from my mother-in-law.
Though not a dry curry per se, this dish features cooked pumpkin cubes that are gently mashed, creating a velvety texture. It pairs wonderfully with poori, plain paratha, or phulka. During fasting periods, it pairs exceptionally well with fried or flatbreads made from fasting flours such as water chestnut flour, buckwheat flour, or amaranth flour.
Crafting this flavorful dish requires just a handful of ingredients. The aroma and taste are heightened by the addition of fenugreek seeds and cumin seeds. Here’s how to prepare it:
Kaddu
Ingredients:
- 1 small pumpkin (kaddu)
- ¼ teaspoon fenugreek seeds (methi seeds)
- 1 teaspoon cumin seeds
- 1 or 2 dry red chilies (optional)
- ½ teaspoon red chili powder
- ½ teaspoon turmeric powder
- ¼ teaspoon Garam Masala
- 1 teaspoon dry mango powder (amchur)
- 1 teaspoon sugar
- 2 tablespoon oil
- ¾ cup water or 1 cup water
- Chopped coriander leaves for garnishing (optional)
- Rock salt or sendha namak (edible and food grade), or common salt if not making during religious fasting
Also Read: Lachha Paratha
Instructions:
- Wash, peel, and chop the pumpkin into small cubes.
- Heat oil in a pressure cooker or pan. Add fenugreek seeds and cumin seeds. Cook on low heat for a minute.
- Add deseeded red chilies and fry for about 15 seconds.
- Add the chopped pumpkin along with all the dry spices except for the garam masala and dry mango powder.
- Incorporate sugar or jaggery, mixing well with the pumpkin and spices. Add water and salt.
- Place a lid on the cooker and pressure cook for 7 to 8 minutes over medium heat. If not using a pressure cooker, cover the pan and cook for 15-20 minutes until the pumpkin is soft and mushy.
- Mash the cooked pumpkin with a spoon and add garam masala and dry mango powder. Stir well and cook for another minute or two.
- Adjust the consistency by evaporating excess water without the lid or adding hot water if too thick.
- Garnish with coriander leaves and serve hot with poori or roti.
Also Read: Kulcha
Notes:
- For fasting or vrat, omit fenugreek seeds, turmeric powder, and garam masala. Use oil suitable for fasting.
- Fresh yellow or orange pumpkin works best.
- Adjust sugar or jaggery according to taste preferences.
- This recipe can be scaled up for larger gatherings.