All I had was a pumpkin and some friends who dropped by for evening tea stayed over for dinner. So was born this Indian style pumpkin preparation.
I love pumpkin soup and that’s how it is usually consumed in our home but this kaddu ki sabzi turned out to be a delightful surprise. It has become my husband’s favourite and every couple of weeks or so if I haven’t made pumpkin fry, he will surely remind me “It’s been sometime since you made kaddu.”
This kaddu ki sabzi recipe has just kaddu (pumpkin) and tomatoes as the main ingredients. The sweet pumpkins pair perfectly with the tangy tomatoes. Spices are nominal and fresh curry leaves add an earthy flavour.
Kaddu ki Sabzi (Indian style pumpkin fry)
By Ashima Goyal Siraj
Preparation time: |Cooking time: |Serves: 4 (as side)
250 gms pumpkin/kaddu, peeled and cut into 1 inch chunks
300 gms tomato puree (of about 6 media size tomatoes)
4-5 fresh curry leaves
a pinch of asafoetida
1 tsp cumin seeds
2 tsp coriander powder
1/2 tsp red chilly powder
1/4 tsp turmeric powder
Salt to taste
1/2 tsp garam masala powder
2 tbsp vegetable oil
fresh coriander leaves for garnish
- In a heavy bottom pan, heat oil on medium heat. Once the oil is hot, add asafoetida and cumin seeds.
- When the seeds start to sputter, add curry leaves. Sauté till the curry leaves become crisp.
- Add the tomato puree and all the powdered spices except garam masala powder. Mix well and cook covered for a couple of minutes.
- Add the pumpkin chunks. Mix well so that all of the pumpkin is coated in the tomato mix.
- Cook covered, with in-between stirring, for about 10 minutes till the pumpkin has softened. If the preparation is very dry and is sticking to the pot, add just a little dash of water in between.
- Add garam masala powder, mix well and keep it covered for a minute.
- Garnish with fresh coriander and serve hot with paranthas.