Green Pumpkin Curry - Kaddu Ki Sabzi

Shilpa

Green Pumpkin Curry - Kaddu Ki Sabzi

So if you’ve found yourself with a green pumpkin and aren’t sure what to do with it, then here is a great recipe. This Green Pumpkin Curry - Kaddu Ki Sabzi is an easy-to-make side dish that you can cook fairly quickly. And most importantly it does not use onions or tomatoes.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 3

Course: Side Dish

Cuisine: India, Indian

Ingredients Method

Ingredients

0.77 pounds green pumpkin (2 and 1/4 cups chopped)
4 tbsp oil of choice
1/4 tsp mustard seeds (rai)
2 whole cloves (laung)
1/4 tsp fenugreek seeds (methi seeds)
1/4 tsp asafoetida (heeng)
15 curry leaves
pinch of ground turmeric
1/2 tsp salt
1/2 tbsp ground coriander (dhaniya powder)
1/2 tbsp kashmiri chili powder
1/4 tsp ground ginger (sonth)
1 cup water (divided)
1 tbsp lemon juice (juice of 1 lemon)
1/4 tsp garam masala

Method

Prep

Rinse and peel the pumpkin. Chop the pumpkin to 3 to 4 inch pieces.

Cook

When you are ready to cook, in a large, heavy-bottom skillet/pot, heat oil over high heat. Add in mustard seeds.
When the mustard seeds splutter add in methi seeds and chopped pumpkin.
Add in asafoetida and curry leaves. Stir well.
Add in a pinch of ground turmeric, salt, ground coriander, Kashmiri chili powder, ground ginger and 1/4 cup water. Mix well.
Then change the heat to low and add 3/4 cup water. Stir well. Cover the pot and cook on low heat for 20 minutes or until when the pumpkin is cooked and soft. Finally top off with lemon juice, and garam masala. Turn off heat and serve with white rice.