Saturday, May 18, 2013

Kaddu Ki Sabzi | Pumpkin Stir Fry

Kaddu Ki Sabzi | Pumpking Stir Fry
May 18, 2013

Kaddu or pumpkin is a good source of vitamin A . A very light vegetable with lots of water content in it, it is easy to cook it in summer season. In Uttar Pradesh kaddu poori is a famous festive dish. I like to use it in kofta curry, halwa and a base for pav bhaji. Ingredients required and detailed instructions of the recipe are as follows:.
Prep Time: 5 Minutes
Cook time: 10minutes
Serves: 4
Kaddu- 500 gm
green chillies-2
oil-1 tablespoon
salt to taste
coriander powder-1 tablespoon
cumin seeds-1 teaspoon
turmuric powder-1/2 teaspoon
fenugreek seeds 1/2 teaspoon
fennel seeds-1 teaspoon
black mustard seeds-1/2 teaspoon
red chillipowder 1/2 teaspoon
Remove the pulp and seeds of pumpkin need not to peel.
chop into small pieces
heat oil in a pan or kadhai, add fenugreek seeds as they start crackle, add mustard seeds, cumin seeds, saunf and green chillies to it, roast them for a minute add pumpkin pieces, salt and turmuric powder mix well, on a high flame with lid uncovered, pumpkin has a lot of water content in it so it will not stick to pan.
cook for 6-7 minutes or till pumpkin is soft and tender. don't mash it, add red chilli powder, corainder powder and chopped tomatoes mix well. cover the lid and cook for 2-3 minutes in medium flame, so that tomatoes are cooked properly. check if there is water in it, cook on a high flame with lid uncovered so that water is evaporated, don't let it too dry.
serve hot with poori or chapati.
Notes: for a sweet taste in pumpkin add two teaspoon of grated jaggery or gur in it, mix well just before switching off the flame.
Tomatoes and jaggery combination gives sweet and sour taste to kaddu.

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