Rajasthani Style Kaddu Aur Soya ki Subzi

by Tarla Dalal

Rajasthani Style Kaddu ki Subz, everyday veggies like potatoes and pumpkin taken on the flavours of Rajasthan to delight the diners. It uses curds and spices like nigella to bring about an unmistakeable haveli feel.

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राजस्थानी स्टाईल कद्दू और सोया की सब्ज़ी - हिन्दी में पढ़ें (Rajasthani Style Kaddu Aur Soya ki Subzi in Hindi)

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Every province has its traditional style of cooking their favourite vegetables. Here, we have chosen a popular Rajasthani subzi usually made using potatoes and pumpkin, and smartly replaced starchy potatoes with multi-nutrient soya chunks instead. In all other ways, the Rajasthani Style Kaddu aur Soya ki Subzi maintains the authenticity. Using curds and spices like nigella seeds, it brings about an unmistakeable haveli feel.

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Rajasthani Style Kaddu Aur Soya ki Subzi recipe - How to make Rajasthani Style Kaddu Aur Soya ki Subzi

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Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 6Makes 6 servings
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Ingredients

2 cups peeled red pumpkin (bhopla / kaddu) cubes
1/2 cup soaked and chopped soya chunks
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1/2 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
2 bayleaves (tejpatta)
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms
1/4 tsp asafoetida (hing)
1/2 cup chopped tomatoes
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
2 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
1/2 tsp sugar
1 tsp lemon juice

Method

Heat the oil in a non-stick kadhai and add the mustard seeds, fenugreek seeds, nigella seeds, bayleaves, cinnamon, cloves and cardamom.
When the mustard seeds crackle, add the soya chunks and sauté on a medium flame for 1 minute.
Add the asafoetida and sauté on a medium flame for a few seconds.
Add the tomatoes, chilli powder, turmeric powder and coriander-cumin seeds powder and sauté on a medium flame for 1 minute.
Add the red pumpkin cubes, salt, sugar and 1¾ cups of water and mix well. Cover with a lid and cook on a medium flame for 10 to 12 minutes or till the pumpkin gets cooked, while stirring occasionally.
Add the lemon juice and mix well.
Serve hot.