Kaddu Pumkin Curry Recipes
KADDU (PUMKIN) CURRY
This easy one-pot, vegan pumpkin curry takes just 25 minutes to make. It can shine on it's own as an entrée or be an excellent vegetable side dish to any meal. In our home kaddu is always paired with fresh roti, but can easily be eaten with rice.
Provided by Monika
Categories Main Dish Side Dish
Yield 4 servings
Number Of Ingredients 13
Steps:
- To prepare, first start by cutting up the butternut squash into cubes. Mince the garlic using a mortar & pestle or garlic mincer. Cut the onion in half and then slice. Place the cumin, mustard seeds and fenugreek in one small bowl.
- Start by heating the pot with oil. After about a minute, test if the oil is hot enough sprinkle in the cumin/mustard/fenugreek mixture. Once you notice the seed mixture start to pop/sizzle, your oil is hot enough.
- Once the oil is hot, add onion and curry leaves to the pot. Let the onions sauté for about two minutes.
- Add in garlic and sauté for another minute. Next add in the curry powder and tumeric and mix well. Fry the masala mixture with the onions/garlic for two minutes or until a golden brown.
- Add in pumkin and salt. Mix everything in the pot really well and cover for 10 minutes. In 10 minutes check the mixture. The pumkin should be starting to melt, if the mixture looks a little dry (not much liquid) add in the 1/2 cup of water at this point. Cover again and cook for 20 minutes, occasionally stirring.
- The end result will look mushy , some pieces melted and others may hold their shape. This is what you want! Just add some cilantro to the top and serve with roti or rice.
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- To prepare Kaddu ki sabzi, in a heavy bottomed wide wok / kadai, heat the oil. Add the asafoetida, mustard seeds, fenugreek seeds, cumin seeds. Once the mustard splutters, add the pumpkin cubes and toss well to coat with oil and whole spices.
- On medium flame, cook the pumpkin for 5 minutes or so, then add all remaining powdered spices, including crushed jaggery, add 1/2 cup of water, cover and cook on low flame. This will take at least 15-20 minutes to cook. Keep checking every 5 minutes, if any additional water is required, adding 1/4 cup at a time, if necessary.
- When cooked, you should be able to crush the pumpkin with the thumb with light pressure but the shape should be retained, and the whole dish should not turn into mashed pumpkin.
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