Bhandara Style Kaddu Ki Sabzi Recipe
This is a khatta meetha kaddu recipe. Learn how to make a traditional Bhandara style kaddu ki sabzi recipe in a few simple steps.
- 500 gram yellow pumpkin, peeled and cut into cubes
- ¼ cup mustard oil
- 1 tablespoon mustard seeds (rai)
- 1 tablespoon cumin seeds (jeera)
- 1 teaspoon fennel seeds (saunf)
- ¼ teaspoon asafoetida (hing)
- ½ teaspoon fenugreek seeds (methi dana)
- 4 dry red chilies, broken into halves
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder (dhaniya powder)
- Salt to taste
- ⅛ cup water
- ¼ cup jaggery powder or white granulated sugar
- 1 tablespoon dried mango powder (amchur)
- 1 tablespoon kasuri methi (dry fenugreek leaves)
- 2 tablespoon fresh coriander, chopped
In a heavy bottom pan, heat mustard oil. Once the oil starts smoking, add cumin seeds, mustard seeds, fennel seeds, methi dana, asafoetida, and dry red chilli. Fry till seeds start spluttering.
Add pumpkin along with the salt, turmeric powder, red chilli powder, coriander powder, and salt. Stir to combine.
Cover and cook the pumpkin cubes over low heat for 20 - 25 minutes or till pumpkin is tender. Stir occasionally in between.
Once the pumpkin turns soft, add jaggery powder, mango powder, and kasuri methi. Stir to combine.
Let the pumpkin pieces cook over low heat for next 5 minutes. Stir occasionally in between.
Serve Kaddu Ki Sabzi warm with poori.
- For making kaddu ki sabzi, cut or dice the pumpkin into chunky squares.
- Always add sugar and mango powder after the pumpkin is tender or almost cooked. Adding them before might increase the cooking time.
- Add sugar and mango powder once pumpkin is cooked.
- Once the sabzi is ready, you can slightly mash it using the back of a ladle or spoon.
Calories: 260kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 22mg | Potassium: 678mg | Fiber: 3g | Sugar: 20g | Vitamin A: 11253IU | Vitamin C: 77mg | Calcium: 79mg | Iron: 3mg