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Kaddu Ki subzi

Kaddu Ki Subzi/Khatta Meetha Kaddu

Swati
U.P Style Kaddu ki Subzi Recipe | Learn how to make Bhandara Style Kaddu Ki Subzi | Sweet and Tangy Pumpkin Stir Fry in Indian flavours.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main
Cuisine Indian, North Indian
Servings 4 people

Equipment

  • Kadhai / Pan
  • Ladle
  • Knife
  • Measuring Spoons

Ingredients
  

  • 500 gm Green Skinned Pumpkin cubed(peeled if skin is hard)
  • ½" Fresh Ginger piece
  • 1 Green Chilli optional
  • 1 Tomato(Medium)
  • ¼ tsp Hing/Asafetida
  • ½ tsp Fenugreek Seeds
  • ½ tsp Cumin Seeds
  • ½ tsp Turmeric Powder
  • 1 tsp Red Chilli Powder(or as required) use Kashmiri Lal Mirch
  • 1 tsp Coriander Powder
  • ½-1 tsp Amchur Powder/Dry Mango Powder Check Notes
  • 1-2 tbsp Jaggery Powder/Crushed Jaggery pieces or any other sugar
  • 2 tbsp Mustard Oil/Desi Ghee or any plant based oil
  • Salt as per taste
  • 1-2 tbsp Finely chopped Cilantro/Coriander for garnish
  • ¼ Cup Water

Instructions
 

  • Wash nicely, cut pumpkin in slices, scoop the pulp and seeds and then cut the slices in cubes. Peel the skin if it is hard,
    500 gm Green Skinned Pumpkin
  • Coarsely crush ginger and green chilli(if using) in a mortar and pestle.
    ½" Fresh Ginger piece, 1 Green Chilli
  • Heat oil/ghee in a kadhai/heavy bottomed pan.
    2 tbsp Mustard Oil/Desi Ghee
  • Add asafetida/hing and then add cumin seeds.
    ¼ tsp Hing/Asafetida
  • Once the seeds crackle, add ginger green chilli paste and saute for few seconds. Keep the flame to medium low else the seeds will burn.
    ½ tsp Cumin Seeds
  • Now add fenugreek seeds, fennel seeds, kalonji(onion seeds).
    ½ tsp Fenugreek Seeds
  • Add finely chopped tomato and cook till it is soft and mushy.
    1 Tomato(Medium)
  • Now add pumpkin cubes, toss and nicely coat the slices in oil.
    500 gm Green Skinned Pumpkin
  • Now add turmeric powder, red chilli powder and coriander powder.
    ½ tsp Turmeric Powder, 1 tsp Red Chilli Powder(or as required), Salt as per taste, 1 tsp Coriander Powder
  • Add about ¼ Cup water, cover and cook the vegetable on low heat, stirring it in between.
    ¼ Cup Water
  • Take care, the veggie should not burn at bottom.
  • Once pumpkin/kaddu is soft, add sugar/jaggery and amchur/dry mango powder. Mix well.
    ½-1 tsp Amchur Powder/Dry Mango Powder, 1-2 tbsp Jaggery Powder/Crushed Jaggery pieces
  • Cook for another 2-3 mins. You can lightly mash kaddu with the ladle.
  • Serve hot garnish with finely chopped cilantro/coriander seeds.
    1-2 tbsp Finely chopped Cilantro/Coriander

Video

Notes

For Gluten-free subzi, add Gluten-free Asafetida.
Skip Green Chilli or add red chili powder as per your heat tolerance.
Use juice of 1 tbsp lemon juice if you do not have amchur/dry mango powder.
Soak fenugreek seeds in water for about 5-10 mins. before cooking the subzi. Drain water and dry the seeds on a paper tissue. This way the seeds won't burn.
Add sugar and amchur/dry mango powder only when kaddu is cooked. Else the sugar caramelizes and the subzi may get burn and stick to the bottom. Also, amchur delays the cooking process.(Tip given by my grandmom and mom).
Keyword Kaddu, Kaddu ki Subzi, Pumpkin
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