Kaddu ki Subzi , Rajasthani Red Pumpkin Vegetable

by Tarla Dalal

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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 .

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Kaddu ki Subzi , Rajasthani Red Pumpkin Vegetable recipe - How to make Kaddu ki Subzi , Rajasthani Red Pumpkin Vegetable

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Preparation Time: 15 mins Cooking Time: 8 mins Total Time: 23 mins 2Makes 2 servings
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Ingredients

1 1/2 cups red pumpkin (bhopla / kaddu) cubes
1 tbsp ghee
1 bayleaf (tejpatta)
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1/2 tsp nigella seeds (kalonji)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
a pinch of asafoetida (hing)
3/4 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
2 tbsp finely chopped tomatoes
salt to taste
1 tbsp fresh curds (dahi)
1/2 tsp dried mango powder (amchur)

For Serving
puris

Method

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.