While deciduous trees are shed their orange and brown leaves , fall’s favourite ingredient pumpkin with rich and nutty flavour, enters into markets and in our kitchens. In food blogging world and food magazines are flooded with recipes of savoury pumpkin soups to pumpkin sweets . Kolu, Kola or Kaddu translates Pumpkin. This particular kaddu ki sabji is from Rajasthan..little tangy, spicy and mildly sweet sabji ,goes well with roti or puri. You will need :-
500 g peeled and cubed pumpkin 3-4 tbsp. oil 1-2 dry red chillies 1/2 tsp. cumin seeds 1/2 tsp. mustard seeds 1/2 tsp. methi seeds ( fenugreek ) Pinch of hing ( asafoetida ) 1/2 tsp tumeric powder 1 tsp red chilli powder 2 tsp dhana jeera powder ( cumin and coriander powder ) 1/2 tsp garam masala 1/2 tsp amchoor powder salt to taste 2 tbsp jaggery or brown sugar handful fresh finely chopped coriander
Method :- Heat oil in a kadai, add mustard seeds, after they crackle add cumin and methi seeds. Now add dry red chillies and hing. After few seconds add cubed pumpkin and stir well. Cook at least five minutes and add other masala powders along with jaggery and amchoor powder. Once again mix well and cook another 2-3 minutes. Add enough water to cook the pumpkin, I needed more than a cup, depend how much gravy you want. I like this sabji with lots of gravy. Cook till sabji is well cooked but not mushy. ( It will take 20-22 minutes ) Garnish with coriander and serve with hot round and soft gujarati rotlis
