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Name: Kaddu Ki Sabzi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 Small Pumpkin (Kaddu) 250 gram; Fenugreek Seeds (Methi Seeds) 0.25 teaspoon; Cumin Seeds (Jeera) 1 teaspoon; 2 Dry Red Chilies (Optional) 1 pcs; Red Chili Powder (Lal Mirch Powder) 0.50 teaspoon; Turmeric Powder (Haldi) 0.50 teaspoon; Garam Masala Powder 0.25 teaspoon; Dry Mango Powder (Amchur) 1 teaspoon; Sweetner Equivalent 1 teaspoon; Oil 2 tablespoon; Water Or 1 Cup Water 0.75 cup; Rock Salt Or Table Salt To Taste

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INGREDIENTS

1 Small Pumpkin (Kaddu) 250 gram
Fenugreek Seeds (Methi Seeds) 0.25 teaspoon
Cumin Seeds (Jeera) 1 teaspoon
2 Dry Red Chilies (Optional) 1 pcs
Red Chili Powder (Lal Mirch Powder) 0.50 teaspoon
Turmeric Powder (Haldi) 0.50 teaspoon
Garam Masala Powder 0.25 teaspoon
Dry Mango Powder (Amchur) 1 teaspoon
Sweetner Equivalent 1 teaspoon
Oil 2 tablespoon
Water Or 1 Cup Water 0.75 cup
Rock Salt Or Table Salt To Taste

INSTRUCTIONS

wash the pumpkin. peel and chop the pumpkin.

in a pressure cooker or pan heat oil.

add the fenugreek seeds and cumin seeds and fry 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 sugar or jaggery.

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.

the sabzi should not be dry nor watery, just in between.

garnish with coriander leaves and serve kaddu ki sabzi hot.

NOTES

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Kaddu Ki Sabzi

1 Small Pumpkin (Kaddu) 250 gram
 Fenugreek Seeds (Methi Seeds) 0.25 teaspoon
 Cumin Seeds (Jeera) 1 teaspoon
2 Dry Red Chilies (Optional) 1 pcs
 Red Chili Powder (Lal Mirch Powder) 0.50 teaspoon
 Turmeric Powder (Haldi) 0.50 teaspoon
 Garam Masala Powder 0.25 teaspoon
 Dry Mango Powder (Amchur) 1 teaspoon
 Sweetner Equivalent 1 teaspoon
 Oil 2 tablespoon
 Water Or 1 Cup Water 0.75 cup
 Rock Salt Or Table Salt To Taste

wash the pumpkin. peel and chop the pumpkin.
in a pressure cooker or pan heat oil.
add the fenugreek seeds and cumin seeds and fry 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 sugar or jaggery.
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.
the sabzi should not be dry nor watery, just in between.
garnish with coriander leaves and serve kaddu ki sabzi hot.

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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.