Kaddu ka sabzi is one of the easiest and healthy recipes. The Pumpkin sabzi is widely made in North India. Pumpkin sabzi is a combination of spicy, sweet and savory flavors for taste buds. This sabzi is a good side dish for many chapathi, naan and steamed rice. It is a completely vegan recipe. Pumpkins are called petha, kaddu in Hindi, Chinikayi in Kannada.
Pumpkin vegetables are loaded with a lot of nutrients and vitamins. It helps in improving the immunity level. Pumpkin also lowers cholesterol. The pumpkin sabzi is easily packed in the lunch box. This can be served as a snack for kids. For the sabzi yellow color pumpkin is most suited to the recipe. I love pumpkin vegetables because they are creamy when we cook them. We can easily add this vegetable to the curry, soup and so many recipes we can prepare from this pumpkin.
Kaddu ka sabzi needs few ingredients to prepare. First of all, the little difficult task is cutting the pumpkin. Because it’s outer skin is a little harder than other vegetables. So for me the toughest job is cutting the pumpkin. Once the chopping is done other things are going easy. Most of the time I will tell my husband to remove the outer cover of the pumpkin.
To make the simple and easy sabzi, heat the oil and splutter with cumin and hing. When the tempering starts to give good aroma, add pumpkin pieces and mix everything. Make sure pumpkin pieces are coated with oil and cook in low flame for a few minutes. The very common spices are added to this sabzi. It will give a nice texture, aroma and good taste to the sabzi and to our taste buds. Once the pumpkin cooked well tamarind pulp, jaggery and coriander leaves.