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Vrat-Friendly Kaddu Ki Subzi Recipe

Vrat-Friendly Kaddu Ki Subzi
How to make Vrat-Friendly Kaddu Ki Subzi

Red pumpkin pieces are cooked thoroughly in a blend of flavourful masalas. This vrat-friendly kaddu ki sabzi is ideal to make for lunch or dinner during Navratri fasting.

  • Total Cook Time 25 mins
  • Prep Time 10 mins
  • Cook Time 15 mins
  • Recipe Servings2
  • Easy

Ingredients of Vrat-Friendly Kaddu Ki Subzi

  • 500 gms Red pumpkin peeled and diced into 4cm cubes
  • 1 Cinnamon stick
  • 2 Green chillies, slit lengthways
  • 10 Curry leaves
  • 1/4 tsp Fenugreek seeds
  • 1/4 tsp Turmeric powder
  • to taste Salt
  • 1/2 tsp Red chilli powder
  • 1 tsp Mustard seeds
  • 6 Black peppercorns
  • 3 tbsp Grated coconut
  • 200 ml Coconut milk
  • 2 tbsp Vegetable oil

How to Make Vrat-Friendly Kaddu Ki Subzi

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1.
Place the pumpkin in a pot with cinnamon stick, green chillies, 5 curry leaves, fenugreek seeds, turmeric, salt, red chili powder, and 400ml of water.
2.
Bring to a boil, then cook uncovered for 12–15 minutes until the pumpkin becomes tender, but not mushy. You should be able to pierce the pumpkin with the tip of a knife, but it should not fall apart.
3.
Meanwhile, using a blender or food processor, grind together the mustard seeds, peppercorns, and 2 tablespoons of the grated coconut with the coconut milk.
4.
Pour this into the boiled pumpkin and allow it to simmer for a few minutes until the gravy thickens slightly. Taste for salt and turn off the heat.
5.
In a separate small frying pan, heat the oil until smoking, and then add the remaining curry leaves. As they turn crisp after about 30 seconds or so, add the remaining grated coconut, and fry until crisp and golden in color. Sprinkle on top of your curry as a garnish.

Key Ingredients: Cinnamon stick, Green chillies, slit lengthways, Curry leaves, Fenugreek seeds, Turmeric powder, Salt, Red chilli powder, Mustard seeds, Black peppercorns, Grated coconut, Coconut milk, Vegetable oil

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