Kaddu ki Sabzi Recipe

I traveled to India during the monsoon season this year, and the markets were brimming with typical rainy-season vegetables—gourds, okra, beans, and more. Red pumpkin, or kaddu, was especially abundant. The mere sight of it took me back to a delicious meal I had at a house-warming ceremony years ago, back when I was just a school kid tagging along with my parents.

My father's friend, Mr. Sharma—a Panditji from the holy city of Varanasi—had invited us to his intimate house-warming party. The food served that day was typical of the region: completely free of onion and garlic, yet incredibly flavorful.

I vividly remember sitting through the long puja, my stomach rumbling with hunger. When lunch was finally served, Mr. Sharma's wife brought out hot puris straight from the kadhai, pairing them perfectly with this comforting kaddu ki sabzi.

Some memories stick with you for a lifetime, and this is definitely one of them—good times, great friends, and unforgettable food.

Our memorable lunch that we recreated: hot puris, amrakhand, kaddu, and aloo ki sabzi. Because honestly, what's a puri without aloo? ;)

Ingredients for Kaddu Ki Sabzi:

Kaddu or Greem pumpkin, free of seeds, peeled lightly and cubed: 1.5 cups

Mustard oil- 1 tbsp

Slit green chillies: 2-3

Curry leaves: 8-10 in number

Jeera or cumin seeds: 1 tsp

Methi dana/fenugreek seeds: 1/2 tsp

Hing or asafoetida: 1 generous pinch

Bay leaf - 1 big sized one

Grated ginger: 1 tsp

Amchur or raw mango powder: 1/2 to 3/4 tsp

Jaggery: around 1 to 2 tsp or to taste

Dhaniya or coriander powder: 1.5 tsp

Turmeric powder: 1/2 tsp

Red chilli powder: 1/2 tsp

Water: as needed to cook

Salt: to taste

Chopped coriander leaves: for garnish

Lemon wedge: for garnish

That's the pumpkin I am talking about…

Method for making the Kaddu Ki Sabzi:

Start by heating a kadhai with oil in it and temper it with jeera, methi dana, bay leaf, curry leaves, dried red chillies and lastly hing. Allow the jeera to change colour taking care that the tempering does not burn.

Next, add the pumpkin cubes, mix well and cover the kadhai and cook till it turns semi-soft ( around 5 minutes with stirring). To this add the spices like turmeric, chilli powder, grated ginger, dhaniya powder, jaggery, amchur, salt and mix well.

Cover and cook the pumpkin till they become more soft. Mash a little sabzi with the back of the ladle. This step brings the recipe together with the ingredients gelling into each other. Sprinkle a little water if it becomes too dry and starts sticking to the bottom of the kadhai.

Check the taste for sweetness and sourness and adjust accordingly. You can even squeeze some lime juice into the sabzi after switching off the gas. Garnish it with coriander leaves and serve it with hot rotis or puris!