Kaddu ki Subzi , Rajasthani Red Pumpkin Vegetable
by Tarla Dalal
Added to 83 cookbooks
This recipe has been viewed 42645 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|
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