· ▢ 1 small pumpkin (kaddu)
· ▢ 1 teaspoon cumin seeds
· ▢ 1 or 2 dry red chilies (optional)
· ▢ ½ teaspoon red chili powder
· ▢ ½ teaspoon turmeric powder
· ▢ ¼ teaspoon Garam Masala Powder
· ▢ 1 teaspoon pomegranate seed powder or dry mango powder (amchur)
· ▢ 2 teaspoon crushed jiggery/ coconut sugar (optional)
· ▢ 2 tablespoon Blissful Living Fennel Fenugreek ghee
· ▢ ¾ cup water or 1 cup water
· ▢ a few chopped coriander leaves for garnishing (optional)
· ▢ Salt as per your taste
- Wash the pumpkin. Peel and chop the pumpkin.
- In a pressure cooker or pan heat the ghee.
- Add the cumin seeds and sauté for a minute on a low flame.
- Now add the red chilies and fry for some 15 seconds.
- Add the chopped pumpkin and all the dry spice powders except garam masala and dry mango powder.
- Add the jiggery/coconut sugar (optional)
- Mix the pumpkin with the rest of the spices and sugar/jaggery. Add water and salt.
- Cover the cooker with a lid and pressure cook for 7-8 minutes.
- If you do not have a pressure cooker then cover the pan with a lid and cook the pumpkin for some 15-20 minutes till they become soft and mushy.
- Now mash the cooked and soft pumpkin with a spoon and add the garam masala and dry mango powder.
- Stir the mashed pumpkin well and cook for minute or two.
- If the sabzi still looks watery to you, then evaporate the water from the sabzi by cooking it without the lid.
- This kaddu ki sabzi should not be dry nor watery, just in between.
- Garnish with extra ghee /coriander leaves and serve with rice/ sourdough bread or roti.