Name: Namkeen Kaddu Ki Sabzi
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Pumpkin, kaddu/sitaphal, peeled and cubed; 1 medium Onion, roughly chopped; 4 clove Garlic, finely chopped; 2 Green Chili Pepper, slit; 2 tbsp Mustard Oil, essential for authenticity; ½ tsp Fenugreek Seeds, methi dana, signature spice for kaddu; ½ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; 1 tsp Ground Coriander, dhania; ½ tsp Dried Mango Powder, amchur; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Heat the mustard oil in a kadai until smoking. Lower the flame and add the fenugreek seeds (methi dana). Let them turn lightly brown, but do not burn them.
Add the chopped garlic and slit green chillies. Sauté for a few seconds.
Add the chopped onions and fry until they are soft and translucent.
Add the pumpkin cubes. Sprinkle turmeric powder, red chilli powder, coriander powder, and salt. Mix well.
Cover the pan and cook on low-medium heat for 10-12 minutes. Pumpkin cooks fast and releases its own moisture, so no water is needed.
10–12 min
Once the pumpkin is completely tender, remove the lid. Add the dry mango powder (amchur) for a tangy kick.
Slightly mash a few pieces of the pumpkin with your spatula to give the sabzi a cohesive, semi-mashed texture.
Stir-fry for another minute, turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

A tender, naturally sweet, semi-mashed vegetable preparation intensely flavored with fenugreek and mango powder.

Getting it right

Tip

Unlike the festive Khatta-Meetha Kaddu, this everyday savory version relies entirely on the earthy bitterness of fenugreek seeds (methi dana) and lacks sugar/jaggery.

What to serve it with

Excellent when eaten with hot, slightly crispy Parathas or simple Dal Chawal.

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Ingredients