Chhattisgarhi Kohra Sabzi
Veg
Vegan
Pumpkin curry — petha (ash gourd or red pumpkin) cooked in a thin, lightly spiced gravy with mustard seeds, dried red chilli, and curry leaves in mustard oil. A standard element of the Chhattisgarhi vegetarian rice plate.
Cuisines
Chhattisgarhi
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 25 min
Total: 35 min
2-3 servings
Ingredients
| 250 grams | pumpkin (kohra) |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 pinch | asafoetida (hing) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | garam masala |
| 1 teaspoon | sugar |
| to taste | salt |
| 2 tablespoons | coriander leaves, chopped |
| 1 cup | water |
Instructions
- 1 Peel and dice the pumpkin into small cubes.
- 2 Heat mustard oil in a pan until it starts to smoke lightly, then reduce the heat.
- 3 Add cumin seeds and let them splutter.
- 4 Add a pinch of asafoetida and stir quickly.
- 5 Add the diced pumpkin to the pan and stir well.
- 6 Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the pumpkin.
- 7 Stir to coat the pumpkin pieces evenly with the spices.
- 8 Add water to the pan, cover, and let it simmer on low heat for about 15-20 minutes or until the pumpkin is tender.
- 9 Once the pumpkin is cooked, add sugar and garam masala, and mix well.
- 10 Cook for another 2-3 minutes to allow the flavors to meld.
- 11 Garnish with chopped coriander leaves before serving.
Tips
For a richer flavor, cook the sabzi on low heat to allow the spices to infuse well into the pumpkin.