This tangy and slightly sweet Kaddu ki Sabzi (Pumpkin Curry) is a popular dish for Vrat (fasting). It is quick, naturally flavorful and doesn't require any onions or garlic, making it fully fasting-compliant.
Ingredients
- 500g Pumpkin (Kaddu / Sitaphal), peeled and cut into cubes
- 1 tbsp Ghee
- 1 tsp Cumin seeds (jeera)
- 1–2 Green chilies, finely chopped
- 1 inch Ginger, finely grated
- 1/2 tsp Turmeric powder (optional, skip if not used in your family during Vrat)
- 1 tsp Sendha Namak (rock salt)
- 1/2 tsp Black pepper powder
- 1 tsp Sugar or grated jaggery (for a subtle sweet contrast)
- 1 tsp Lemon juice or amchur powder (dry mango powder)
- Fresh coriander leaves, chopped for garnish
The Easy Method
1. Temper the Aromatics
Heat ghee in a pan or kadhai on medium heat. Add the cumin seeds and let them splutter. Toss in the chopped green chilies and grated ginger, sautéing for about 30 seconds.
2. Add Pumpkin & Spices
Add the pumpkin cubes to the pan. Sprinkle the sendha namak, black pepper powder and turmeric (if using). Mix well so the pumpkin is coated evenly with the ghee and spices.
3. Cover and Cook
Lower the heat, cover the pan with a lid, and let it cook in its own steam for 10 to 12 minutes. Stir occasionally. If the pumpkin looks too dry or starts sticking, splash 2–3 tablespoons of water. Cook until the pumpkin turns completely soft and mashable.
4. The Khatta-Meetha Finish
Once the pumpkin is cooked, use the back of your spoon to lightly mash a few pieces to create a nice texture. Stir in the sugar (or jaggery) and lemon juice. Cook uncovered for another minute until the flavors meld together.
Serving Tip: Turn off the heat and garnish generously with fresh coriander leaves. Serve this warm with hot Kuttu or Singhare ki Puris, or have it plain as it is.
