Haryanvi Kaddu Ki Sabzi
Veg
Vegan
Yellow pumpkin cooked with mustard seeds, fenugreek, dried red chillies, and a tang of amchur in mustard oil — a quick, versatile Haryanvi vegetable preparation eaten with bajra rotla or roti, especially in autumn when field pumpkins are harvested.
Cuisines
Haryanvi
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 25 min
Total: 35 min
2-3 servings
Ingredients
| 500 grams | pumpkin (kaddu), peeled and diced |
| 2 tablespoons | mustard oil |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fenugreek seeds |
| 1 pinch | asafoetida (hing) |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | amchur (dry mango) powder |
| 1 teaspoon | sugar |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Heat mustard oil in a pan until it starts to smoke lightly, then reduce the heat.
- 2 Add cumin seeds and fenugreek seeds to the hot oil and let them splutter.
- 3 Add a pinch of asafoetida, then immediately add the diced pumpkin.
- 4 Stir in turmeric powder, red chili powder, coriander powder, and salt.
- 5 Mix well to coat the pumpkin pieces with the spices.
- 6 Cover the pan with a lid and let it cook on low heat for about 15-20 minutes, stirring occasionally.
- 7 Once the pumpkin is tender, add amchur powder and sugar, and mix well.
- 8 Cook for another 2-3 minutes to let the flavors meld.
- 9 Garnish with fresh coriander leaves before serving.
Tips
Adjust the amount of sugar and amchur powder based on the sweetness of the pumpkin and your taste preference.