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Pumpkin gravy | Kaddu ki sabzi | Bombay rural style

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Ingredients

Adjust Servings:
250 gms Yellow skin pumpkin (cut cube sized with skin)
1 large Onion
1/2 tspn Ginger garlic paste
few Curry leaves
1/2 tspn Kasuri methi
Green chilli
1 large Tomato puree
salt
1/2 tspn Turmeric powder
1 tspn Kashmiri chilli powder
1/2 tspn Red chilli powder
1/4 tspn Jeera powder
1 tspn Coriander powder
1/4 tspn Marathi garam masala
1/2 cup Water
6 tbsp oil
Mustard seeds
Jeera
chopped coriander leaves

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Pumpkin gravy | Kaddu ki sabzi | Bombay rural style

Cuisine:
    • 30 mins
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Pumpkin is such a rich vegetable that it hold high nutrients like

    Fibre, Protein, Carbs, Fiber, Vitamin A, Vitamin C, Potassium, Copper, Manganese, Vitamin B2, Vitamin E, Iron.

    There are variety of Indian style pumpkin recipes that goes as a side dish with chapati, Rice, bread and most of the baked goodies. Here i share the popular marathi style pumpkin gravy that you will enjoy having with chapati, roti or even bread. This is one of the best lip smacking recipe that you can ever try out of all pumpkin recipes out there. Its guaranteed.

    There are two types of pumpkin.

    • Yellow skin.
    • dark green skin

    The yellow skin pumpkin are softer ones and taste more sweet compared to the dark green skin ones.

    Method :

    Note : Since i did not have yellow pumpkin at the moment i used dark green skin pumpkin.

    1. For 250 gms of big cubes sized pumpkin (to be cut with skin, do not remove the skin) you will need oil, mustard seeds, jeera, 1 large chopped onion, Freshly ground ginger garlic paste,  Green chilli, curry leaves and kasuri methi all to be fried in a chatty with little extra oil than usual.
    2. Add the cube size pumpkin , give continuous toss for 5 mins in high flame. once they turn golden brown add the spices like turmeric powder, kashmiri chilli powder, red chilli powder, jeera powder, coriander powder, marathi garam masala , salt and saute well for less than 2 mins.
    3. at this stage add tomato puree and give a thorough mix. add half a cup water, cover and cook for 5- 10 mins or until the pumpkin are soft. garnish with chopped coriander leaves. serve hot.

    Pumpkin gravy tastes best when served immediately after cooking. Discard the skin while eating. retaining the skin while cooking will prevent the pumpkin from getting too mushy.

    (Visited 103 times, 1 visits today)

    Monisha

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