Kaddu ki sabzi (pumpkin)


200 gms yellow pumpkin
1 heaped t sp panch puran (mix mustard seeds,saumph/fennel, methi/ fenugreek, jeera/cumin, kalonji/onion seeds in equal quantities and store.)
 1dry red chilli
1t sp. chopped ginger
1/2 t sp coriander powder
salt to taste
chilli powder to taste
1/2 t sp amchur(mango powder) or 1 tsp tmrind pulp or a few drops of lemon juice
3-4 tsps cooking oil
corriander /cilantro for garnishing


  • peel, wash and cut the pumpkin into cubes
  • heat oil in a kadai or frypan till it begins to smoke, lower heat, add the dry red chilli broken into two pieces
  • add the panch puran and as it begins to splutter add the pumpkin and stir well
  • add coriander powder,salt and chilli powder(optinal) and stir well for a minute
  • add the chopped ginger
  • cover the pan with a tight fitting lid and let the pumpkin cook  on low heat in its own steam
  • stir after 3 minutes and cover again.It should leave moisture which should be enough to cook it but if it seems dry, sprinkle a bit of water.
  • let it cook covered till tender stirring once or twice
  • Remove cover and dry out the extra moisture if any
  • add the mango powder/ tamrind pulp/ lemon juice and mix it in
  • cook for a further2-3 minutes .The pumpkin should be soft and begining to break but should not have any water left.
  • transfer to a serving bowl and garnish with coriander/cilantro leaves and ginger julliens
  • tastes best with puri or roti and is pretty good with rice and daal