Hello foodies,
Today I am sharing a traditional recipe of pumpkin/kaddu with you all. Generally cooked during the festivities and eaten with pooris/bedmis this humble recipe has been my favorite since my childhood. I have met two types of people, those who are in love with the kaddu/those who hate kaddu. I fall in the former category while my husband falls in the latter category. I had made this recipe recently and decided to share the same with you guys (hoping that some of you would be kaddu lovers). So, let's get cooking...
Kaddu/Pumpkin, chopped - 250 gms
Salt, to taste
Red Chilli Powder, 1/2 tsp
Turmeric Powder, 1/2 tsp
Amchoor Powder/Khatai/Dried Mango Powder, 1/2 tsp
Coriander Powder, 1 tsp
Saunf/ Fennel seeds crushed, 1 tsp
Garam Masala, 1/4 tsp
Fenugreek seeds/Methi seeds, 1/2 tsp
Garam Masala, 1/4 tsp
Fenugreek seeds/Methi seeds, 1/2 tsp
Sugar, 1/2 tsp
Dried Fenugreek leaves/Kasoori methi, 1/2 tsp
Refined Oil/ Ghee/Clarified Butter, 1 tablespoon
Tomato Puree, 1 tbsp
Cooking steps:
1. In a pan/kadai, heat oil/ghee and add fenugreek seeds/methi dana.
2. Next add in the spices, turmeric powder, red chilli powder and coriander powder. Let the spices saute a bit, around 10-20 seconds.
3. Add in the washed and cut pumpkin, along with tomato puree and salt. Mix everything well.
4. Add the crushed fennel seed powder/ saunf powder. Stir well. Cover and cook for 5-7 minutes on a low flame till the pumpkin is tender but not mushy.
5. Add in the garam masala, amchoor powder and sugar. Mix well. Cover and cook for another 5 minutes.
6. Add in the crushed and dried fenugreek leaves. Mix well.
7. Serve hot with paranthas/pooris/kachoris of your choice. Traditionally it is eaten with bedmi (dal stuffed poori).
Hope you like the recipe and enjoy it with your family and friends. Do let me know your experience in the comment section below.
Happy cooking!
Refined Oil/ Ghee/Clarified Butter, 1 tablespoon
Tomato Puree, 1 tbsp
Cooking steps:
1. In a pan/kadai, heat oil/ghee and add fenugreek seeds/methi dana.
2. Next add in the spices, turmeric powder, red chilli powder and coriander powder. Let the spices saute a bit, around 10-20 seconds.
3. Add in the washed and cut pumpkin, along with tomato puree and salt. Mix everything well.
4. Add the crushed fennel seed powder/ saunf powder. Stir well. Cover and cook for 5-7 minutes on a low flame till the pumpkin is tender but not mushy.
5. Add in the garam masala, amchoor powder and sugar. Mix well. Cover and cook for another 5 minutes.
6. Add in the crushed and dried fenugreek leaves. Mix well.
7. Serve hot with paranthas/pooris/kachoris of your choice. Traditionally it is eaten with bedmi (dal stuffed poori).
Hope you like the recipe and enjoy it with your family and friends. Do let me know your experience in the comment section below.
Happy cooking!
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