KADDU KI KHATTI-MEETHI SABZI/BHANDARE VALI KADDU KI SABZI

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KADDU KI KHATTI-MEETHI SABZI/BHANDARE VALI KADDU KI SABZI

Kaddu or pumpkin ki sabzi is one of the most rustic and homely dishes from Indian cuisine. This is a routine dish that is prepared with minimal ingredients. This humble kaddu does not require the fancy sub-ingredients yet cooks so tasty with nominal regular spices and aromatics. A dash of jaggery and amchur is added traditionally to make it a complete package of sweet-tang-spicy flavours. Spicyness comes with both green and red chilies

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This kaddu ki sabzi is the most popular sabzi to prepare in the common households and for the religious ceremonies in temples to serve in the community kitchens(Bhandara). This is prepared without onion and garlic for religious purposes so the taste feels divine. This sabzi is served along with other dishes like potato curry, raita, some sweet, and dals. All these make a complete satvik thali to serve with the pooris


Prep time – 5 minutes
Cook time – 15-20 minutes
Course – Main
Cuisines – Indian /North India
Author – Bharti Dhawan

INGREDIENTS REQUIRED

• Kaddu/Pumpkin (tender) – 500 gms (cubed with peels on)
• Mustard oil/Sarso ka tel – 2 tbsp
• Water – 1/4 cup
• Salt – 1 and1/2 tsp
• Haldi/turmeric powder – 1 tsp
• Red chilly powder – 1 tsp
• Garam masala powder – 1/2 tsp
• Hing/asafoetida – 1/2 tsp
• Gur/jaggery – 1-inch piece
• Amchur/Dry mango powder – 1 tsp
• Jeera/cumin seeds – 1 tsp
• Saunf/fennel seeds – 1 tsp
• Whole red chilies – 2 nos
• Whole green chilies – 1-2
• Tez patta/Bay leaves – 2 nos
• Dalchini/Cinnamon stick – 1-inch piece
• Coriander leaves for garnish – 1 tbsp

METHOD

1- Heat oil in a kadahi to the smoking point and switch off the flame for a while

2- Switch on the flame again and add tez patta and dalchini piece. Now add whole red chilies and chopped green chilies. Allow them to roast for a while

3- Now add jeera and saunf. Roast them in oil for a while

4- Next, add hing powder and haldi and roast(bhunow) them for a while

5- Time to add coriander powder, red chilly powder, and roast the spices. Add chopped gur/jaggery at this stage and combine it with spices

6- Next, add cubed kaddu/pumpkin pieces and roast them with the spices. Roast the kaddu for 5 minutes by turning at intervals

7- After 5 minutes add salt and combine well with kaddu. Salt helps the kaddu cubes to become soft

8- Add little water at this stage and cover the kadahi with a lid. By covering the sabzi will cook faster

9- Add amchur powder at this stage and mix well.
Allow the kaddu ki sabzi to cook until the cubes get softened.  Check the sabzi after 15 minutes. You can mash the sabzi coarsely with a spatula so that all the flavours come together

10- When you find the oil comes to the surface. Switch off the flame and add coriander leaves. kaddu ki khatti meethi sabzi is ready now. Serve this tasty sabzi with poori or paratha

Tips and Notes
*I used the tender and raw kaddu for this sabzi and didn’t peel the skin. The skin of a tender pumpkin is very thin and soft, so cooks to perfection in no time

*If the raw kaddu is not available, use the fully riped yellow one. This is sweeter in taste so adjust the quantity of gur(jaggery) to your taste

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