Easy and delicious pumpkin sabzi can be made on regular days and also during Navratri or Ekadashi fasting. This kaddu or pumpkin sabzi is a favorite at home. It is also known as petha sabzi. It is made with a mixed sweet and sour taste and tastes amazing with poori or paranthas. You should prefer buying kaddu which less ripe, green in color from inside. Let’s see how we make it.
Cooking Time
20 minutes
Kitchen Standing Time
10 minutes
Servings
2 people
Ingredients:
• 1 small pumpkin (kaddu)
• ¼ teaspoon fenugreek seeds (methi seeds)
• 1 Sliced Onion
• 1 Chopped Tomato
• 1 teaspoon saunf
• ½ teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1 teaspoon dry mango powder (amchur)
• 1 teaspoon sugar
• Mango Pickle 2 pieces
• Salt as per taste
• Oil for cooking
Step 1: Was the kaddu well and cut into small pieces without peeling off the outer covering.
Step 2: Head oil in a pan. Add the methi seeds and saunf and cook for 10 sec.
Step 3: Add the slices onion and let them turn brown. Once they turn golden brown, add the chopped tomatoes.
Step 4:Now add all the spices and mix well. Cover with lid and let it cook for about 5 minutes till the tomatoes are properly cooked.
Step 5: Add the kaddu and mix well. Cover with lid and let it cook for another 10-15 minutes till the kaddu becomes soft.
Step 6: Now add sugar and mango pickle slices to the kaddu and mix well.
Step 7: Serve hot with pooris/paranthas.