kaddu ki sabji

Kaddu ki sabji

Mostly people make a bad mouth after hearing the name of  kaddu. ki sabzi but if you prepare it by my method, you would like to eat it. I prepare kaddu ki khatti-meethi Sabzi which my family member like to eat with poorie. I always prefer to put hing(asafoetida) and methi dana that increases the taste of it.

TYPE---MAIN COURSE              CUISINE--NORTH INDIAN     SERVINGS-- -4 PEOPLE     PREPARATION TIME---10 MINUTES   COOKING TIME---25 MINUTES                       TOTAL TIME---35 MINUTES                     

INGREDIENTS:

• 500 gram---kaddu(pumpkin) (peeled and cut into medium sized cubes)
• 1/2 inch---ginger(grated)
• 2--- green chili(chopped)
• 1/2 tsp---methi dana(fenugreek seeds)
• 1/2 tsp---saunf(fennel)
• 1/2 ---jeera(cumin seeds)
• 1 tsp---lal mirch(red chili powder)
• 1/2 tsp---haldi(turmeric powder)
• 1 tsp---dhania powder(dry coriander powder)
• 2 tsp---imli ka gudda(pulp of tamarind)
• 1/2 tsp---crushed gud(jaggery)
• 2 tsp---mustard oil
• a pinch of hing(asafoetida)
• according to taste---salt
• fresh coriander leaves for garnishing

METHOD: 

                                                                                                                                    

• Wash the kaddu(pumpkin cubes) with clean water properly.
• On the medium flame. heat 2 tsp mustard oil until the smoke arrives.
• Put hing, methi dana, saunf and jeera. cook it f or while.
• Add grated ginger and chopped green chili, cook it for 2 seconds
• put kaddu cubes, cook it for 5 minutes, after 5 minutes, put salt, red chili powder, turmeric powder, dry coriander powder.
• Mix it properly, put crushed jaggery and 1/4 cup of water
• Cover it and let it cook on  medium flame for 15 minutes 
• Put the imli pulp when the kaddu has cooked
• Finally, add garam masala and cook it for 2 minutes
• Put kaddu khatti-meethi sabzi in serving bowl and garnish it with fresh coriander leaves
• Serve it with poorie or parantha

KADDU KI KHATTI MEETHI RASEDAR SABZI WITH CHILKA(PEEL)

INGREDIENTS:

• 500 gram---kaddu(pumpkin) (cut into medium sized cubes with peel))

• 1/2 inch---ginger(grated)

• 2--- green chili(chopped)

• 1/2 tsp---methi dana(fenugreek seeds)

• 1/2 tsp---saunf(fennel)

• 1/2 ---jeera(cumin seeds)

• 1 tsp---lal mirch(red chili powder)

• 1/2 tsp---haldi(turmeric powder)

• 1 tsp---dhania powder(dry coriander powder)

• 2 tsp---imli ka gudda(pulp of tamarind)

• 1/2 tsp---crushed gud(jaggery)

• 2 tsp---mustard oil

• a pinch of hing(asafoetida)

• according to taste---salt

• fresh coriander leaves for garnishing

METHOD:

• Wash the kaddu(pumpkin cubes) with clean water properly.
• On the medium flame. heat 2 tsp mustard oil in a pressure cooker until the smoke arrives.
• Put hing, methi dana, saunf and jeera. cook it for a while.
• Add grated ginger and chopped green chili, cook it for 2 seconds.
• put kaddu cubes, cook it for 5 minutes, after 5 minutes, put salt, red chili powder, turmeric powder, dry coriander powder.
• Mix it properly, put crushed jaggery and 1 cup of water.
• close the pressure cooker with a lid.
• Switch off the gas after two whistles.
• Open the lid of the cooker after the steam is completely released from the cooker.
• Mash the sabzi with the help of ladle
• Put the imli pulp, garam masala and cook it for 2 minutes. 
• Put kaddu khatti-meethi chilke wali rasedar sabzi in serving bowl and garnish it with fresh coriander leaves
• Serve it with poorie or parantha

TIPS:

• You can prepare it in pressure cooker, 2 whistle is enough for this

• I like to prepare it in pan

• We can use raw mango (peeled and grated) in summer season instead of pulp of tamarind(imli)