Fall is here. The two apricot trees in my backyard have shed their leaves like a golden carpet. The market is flooded with pumpkins and conjures up images of Kaddu Sabzi Mama used to fix. Instead of trying to cut through the hard peel, the packs of washed and pre-cut pumpkin make it a quick fix. Our eldest sibling buys the whole squash and sticks it in the microwave. See notes. She knows I am fond of kaddu sabzi so will always give me some when she fixes it. Lucky me!
Kaddu Sabzi (Pumpkin)
Pumpkin sautéed in a blend of spices that fill the home with a warm, delicious aroma on a cold, Fall day.
Ingredients
- 1 lb kaddu (Peel top skin and chop into bite sized pieces or take the easy way out and buy the ready-made pre-washed and cut pack available at most grocery stores )
- 1 medium onion (finely chopped)
- ¼ tsp cumin seeds
- ¼ tsp mustard seeds
- ⅛ tsp fenugreek seeds
- 1 tsp (heaped) tomato paste
- 1 medium Serrano chili (or dried red chili, both optional, depending on how spicy you like your meal!)
- ½ tsp Salt (or to taste)
- 2 tbsp cooking oil
- 2 tbsp fresh cilanto (finely chopped)
- 2 tbsp cocktail peanuts (or raw peanuts (shelled and skinned) sautéed in a little oil)
Instructions
- Heat oil in a wok or deep saucepan on medium heat. When the oil is well heated, add mustard seeds. Wait until the seeds start to splutter, then, add the cumin and fenugreek seeds. About 20 seconds.
- Stir the seeds, and then add whole green chili or red chili powder (optional). If you like it chili hot, chop the green chili in half or dice them.
- Add onions and sauté till half brown, about 7-8 minutes.
- Add tomato paste, kaddu, salt and half of the cilantro. Stir till the tomato paste to coat the pumpkin evenly. Cover and cook on low until half cooked, approximated 5-7 minutes.
- Uncover and cook, stirring occasionally, until the pumpkin is tender and starts to brown a little, approximately 5-6 minutes. At this stage, slightly mash it with the back of a cooking spoon to get a chunky texture. Drizzle some oil along the edges of the sabzi. Stir a couple of times, making sure to scrape from the bottom.
- Spoon into a serving dish. Serve garnished with sautéed peanuts or cocktail peanuts and the rest of the chopped coriander.
- Goes well with roti and, of course, plain rice and dal.
Notes
Our eldest sibling buys a whole Butternut squash and preps it this way.
Wash the squash and jab a few holes all around it with a knife. Then place it in the microwave and zap it on high for approximately 8 minutes each side till half cooked. Then split it in half and scrape the seeds out. Now scoop out the remaining flesh and use that to cook.
Vegetable vendor, India – Photo by Mediocre Studio on Unsplash
Comments are closed.