Pumpkin Dry Curry | Kaddu Ki Sabzi North India Style

I got introduced to pumpkin after marriage, DH started to bring pumpkin/kaddu and he makes good curry/sabji in few styles.  I wanted to blog this for so long and this time I decided to take few clicks before I dig-in .  This is first time I made kumhara/kaddu in a very simple method, though the peeling of Indian pumpkin is difficult as the skin is hard but then it’s worth it.  Sweet and sour this curry taste good with anything, we had with plain rice and dal, a simple and satisfying meal.

Ingredients: [Serves 4 people]
Pumpkin/Butternut Squash/Kaddu/ – 300gms
Oil – 3 tbsp
Cumin Seeds – 1/2 tsp
Fennel Seeds – 1/2 tsp
Onion – 1 Large
Green Chillies – 3
Curry Leaves – 1 sprig
Minced Ginger-Garlic – 1 tbsp
Red Chilli Powder – 1/2 tsp [1 tsp if you like spicy]
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Garam Masala Powder – 1 tsp
Amchur/Dry Mango Powder – 1/2 tsp
Salt – to taste



Method:
1. Wash, peel and chop pumpkin in bite size pieces, peel and slice onion, chop green chillies.
2. In a pan or wok heat oil, add cumin and fennel seeds and allow it to crack.  Add green chillies, ginger-garlic, curry leaves and sauté for 30 seconds.
3. Add onion and sauté until onion becomes light pink, add pumpkin pieces and mix well.  Cook for 5-7 minutes in slow flame. 
4. Add red chilli, coriander seeds and turmeric powder and stir.  Cover and cook for 2 minutes. 
5. Now add salt, garam masala and amchur powder and mix everything well, cover and cook for 3-4 minutes or until pumpkin is cooked well. 
Serve with roti/parata or pulav.



Have a nice day ~~

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