Kaddu ki Subzi , Rajasthani Red Pumpkin Vegetable
by Tarla Dalal
Added to 86 cookbooks
This recipe has been viewed 44924 times
A wide assortment of whole spices and seeds breathes life into the humble kaddu, transforming it into a zesty treat!
This Rajasthani -style Kaddu ki Subzi is extremely easy to prepare, yet so tasty because of the mix of spices used in the tempering. Nigella and fenugreek seeds, especially, give the subzi a classic Rajasthani flavour.
A sprinkling of dry mango powder adds an exciting tanginess to this subzi while a dash of curds improves the taste as well as helps the spices bind with the pumpkin. Serve the Kaddu ki Subzi hot and fresh with puris .
- Combine the ghee, bayleaf, cinnamon, cloves, cardamoms, nigella seeds, mustard seeds, fenugreek seeds, asafoetida, chilli powder, coriander-cumin seed powder and turmeric powder in a microwave safe bowl, mix well and microwave on high for 1 minute.
- Add the chopped tomatoes, mix well and microwave on high for 2 minutes.
- Add the pumpkin cubes and salt, mix well, cover with a microwave safe lid and microwave on high for 5 minutes.
- Allow to stand for 2 minutes, then add the curds and dried mango powder, mix well and microwave on high for 30 seconds.
- Serve hot with puris.
Nutrient values per
|Vitamin A||176.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||5.9 mg|
|Folic Acid||20.6 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.