Most of us don't like eating pumpkin sabzi, but if you'll make pumpkin with following recipe the recipe then you'll like it for sure. In Northern India, pumpkin sabzi is consumed with poori and it taste really scrumptious. So, let's make pumpkin sabzi today.
Ingredients for Kaddu (Pumpkin) ki Sabzi
Pumpkin - 500 grams (green pumpkin)
Oil - 1 tbsp
Asafoetida - 1 pinch
Fenugreek seeds - 1 tsp
Green chilly - 2 (finely chopped)
Ginger - 1 inch long piece (finely chopped or grated)
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1 tsp
Mango powder - 1/4 tsp
Salt - as per taste ( 1/2 tsp)
Green coriander - 1 tbsp (finely chopped)
How to make Kaddu (Pumpkin) ki Sabzi
Remove seeds and marrow from the pumpkin and cut into big chunks to wash thoroughly.
Add some oil in a wok and allow it to heat sufficiently. When oil is hot add asafoetida and fenugreek seeds into it. After sauteing fenugreek seeds, add green chilly, ginger, turmeric powder, coriander and red chilly powder. Stir the masala with help of a spoon and now add pumpkin and salt. Stir with spoon again and saute for 2 to 3 minutes. Cover the sabzi and cook for 6 to 7 minutes on low flame (Sabzi prepared on low flame taste scrumptious). Open the lid and stir the sabzi. If pumpkin is uncooked then cover again and cook for 2 to 3 more minutes.
Pumpkin sabzi is ready. Turn off the flame. Open the lid and add mango powder and some green coriander in the sabzi.
Take out the sabzi in a bowl. Serve pumpkin sabzi with steaming hot pooris and paranthas.
Many people prefer eating sweet-sour pumpkin. If you too like eating tarty flavored pumpkin, then take yellow pumpkin for making the sabzi. Add all spices as mention above. Yellow pumpkin takes some time to cook. Add some water to cook the pumpkin. After pumpkin gets soft, add 1/2 tsp mango powder instead of 1/4 tsp and 2 tsp sugar. Cook the sabzi for 2 to 3 minutes. Sweet-sour pumpkin is ready.