Step-by-step
1
firstly, in a large kadai heat 4 tsp oil and saute 1 bay leaf, 1 tsp cumin, ¼ tsp methi and pinch hing.
2
also, saute 2 chilli and 1 tsp ginger paste until it turns aromatic.
3
further, add 600 grams pumpkin. make sure peel the skin and cut into cubes.
4
saute for 2 minutes until the oil is coated well.
5
additionally, add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder, ½ tsp garam masala and ¾ tsp salt.
6
saute for 2 minutes until the spices are well combined.
7
add ¼ cup water, cover and cook for 10 minutes stirring in between.
8
cook until the pumpkin is cooked well.
9
now add 1 tsp jaggery, 1 tsp aamchur and ¼ cup water.
10
mix well and cook until the pumpkin absorbs all the flavour.
11
finally, add coriander and enjoy kaddu ki sabzi with roti.
Video
Notes
- firstly, mash few pumpkin to get a gravy consistency.
- also, if you are looking for bhandare wali style then mash of kaddu after cooking adjusting consistency as required.
- additionally, this is no onion – no garlic recipe. however, you can add if you wish.
- finally, kaddu ki sabzi recipe tastes great when prepared spicy, sweet and tangy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/kaddu-ki-sabji-recipe-pethe-ki-sabji/