Kadoo ki saabzi is a delicious Indian dish made with pumpkin, spices and herbs. It’s often made during religious and cultural celebrations.
What is Kadoo ki Saabzi
This slow cooked dish (also called khatta meetha kaddu, kashifal sabzi) combines the sweet flavor of pumpkin with heat from fresh green chilies and tanginess from raw mango powder. It’s garnished with fresh tomatoes and cilantro for an added freshness. A wonderful blend of sweet and savory. This is a great side dish and goes so well with masala poori and dahi aloo.
Why is Kadoo ki Saabzi Auspicious?
- During pujas you will often see a variation of Kadoo ki sabzi / also known as kashifal being made as an offering. But do you know why this vegetable in particular is prepared?
- Kadoo (pumpkin) is also known as kushmanda. In fact, just as Mata Kushmanda is worshipped for her energy and creation power, pumpkins are also known for their prana (energy), the highest amongst other vegetables.
- A pumpkin is said to have the unique property of absorbing and radiating prana, increasing one’s intellectual energy. Its many seeds contain the potential for many more pumpkins. From a small seed, it becomes a large vegetable, and from the vegetable, it comes back into a seed, this represents the creative power and it’s eternal nature — a circle of creation.
- Kushmanda represents that energy and power to create good within and around us. It is said that Lord Vishnu, the creator of Universe, was able to create the world when Mata Kushmanda smiled upon him, which is why many cook pumpkin and offer it to Lord Vishnu, in order to please him.
Kadoo ki Saabzi | Indian Spiced Pumpkin
Prep time
Cook time
Total time
Kadoo ki saabzi is a delicious Indian dish made with pumpkin, spices and herbs. It's often made during religious and cultural celebrations.
Author: Nisha Vedi Pawar
Serves: 4
Ingredients
- 2 cups kadoo / pumpkin (peeled and chopped into 1 inch cubes)
- ⅛ teaspoon pinch of hing / asafoetida
- 5-6 kadi pata / curry leaves
- ½ teaspoon jeera / cumin seeds
- 1½ teaspoon fresh grated ginger
- ½ teaspoon methi dana / fenugreek seeds
- 3 chopped green chilies
- ½ teaspoon dhaniya powder / coriander powder
- ¼ teaspoon lal mirchi / red chili powder
- 1 teaspoon salt
- ⅛ teaspoon amchur / raw mango powder
- ⅓ cup chopped tomato
- ¼ cup chopped cilantro
- 2 tablespoon vegetable oil
Method
- Heat oil in wok or shallow pan on medium low heat.
- Once hot, add fenugreek seeds, cumin, asafoetida, curry leaves, green chilies, and ginger.
- As the cumin seeds begin to crackle add the pumpkin, coriander powder, red chili powder, and salt.
- Mix well, cover, and let cook on low heat. Cook pumpkin for 15-20 minutes, mixing periodically.
- Once the pumpkin is soft, add the chopped tomato and raw mango powder.
- Mix and let cook together for 10-15 minutes.
- Garnish with fresh cilantro.
Hi Nisha, how are you? Congratulations on the little Angel. She is adorable. Is it possible to make the pumpkin curry with canned pumpkin?
Thank you! I’ve never tried making it out of canned pumpkin, I would assume you can, the consistency would just be smoother… let me know if you try it!