here again another of navratri recipes which is a favorite at home: kaddu ki sabzi.
kaddu is the hindi word for pumpkin. and this recipe only has pumpkin, pumpkin and pumpkin in it so a must try for all pumpkin lovers.
the recipe is another wonder from my mother in law’s collection. best to have the kaddu sabzi with pooris. it also goes well with ajwain parathas, plain parathas or phulkas. during the fast, we have it with kuttu ki poori – pooris made from buckwheat flour.
the kaddu ki sabzi recipe is easy and simple. only cutting and peeling the kaddu takes some effort and time. but i found an easy method to peel the kaddu… but this method only works with smaller pumpkins not bigger ones
place the whole small pumpkin on a large plate or thali or on the table top. firmly keep your hand on top of the pumpkin. with the peeler in your other hand start to peel the pumpkin from sideways. keep on rotating the pumpkin with the other hand which is on top of it. work with both your hands in this manner till the pumpkin is peeled from all sides.
in the pic above you cannot see my hand on top of the kaddu as i am holding the camera in that hand
forgive me about the peeler… the peeler in the pic is old but is very very sharp and is a great help in peeling carrots, potatoes, cucumbers and of course pumpkins.
once the kaddu is peeled, you start to chop the kaddu and you see the pith and the seeds. so what you do with the seeds? don’t throw them away.
if you have a garden, then plant the seeds… and if you have a garden or if you don’t have a garden then dry the seeds in the sun. when they are dried, roast them with some salt and have it in your food. pumpkin seeds are very nutritious and healthy. i am still drying mine in the sun… i have this age old indian habit of drying everything in the sun…can’t help it…
if you want to be quick and do not want the sun to dry the seeds… then roast or toast the pumpkin seeds in the oven. here are three links explaining the toasting of seeds in the oven:
the recipe of kaddu sabzi is easy and does not use more ingredients. the flavoring comes from the addition of methi seeds (fenugreek seeds) and jeera (cumin seeds). of course we add our usual indian spice powders to this recipe like turmeric powder, red chili powder and garam masala powder. some sugar/ jaggery is added for that sweetness which fuses subtly with the sweetness of the pumpkin.
i paired the kaddu sabzi with the jeera aloo and the combo was nice. we all loved it and i plan to make this combo again and again. the sour jeera aloo with the sweet kaddu sabzi… goes great with pooris, parathas or chapatis.
kaddu ki sabzi recipe details below: