Kadoo ki Saabzi | Indian Spiced Pumpkin
Author: Nisha Vedi Pawar
Serves: 4
- 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
- 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.
Recipe by Love Laugh Mirch at https://lovelaughmirch.com/kadoo-ki-saabzi/
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