Achari Kaddu Ki Sabzi Recipe

Ingredients

• 500 grams Kaddu (Parangikai/ Pumpkin) cut into 1 inch cubes
• 1 inch Ginger finely chopped
• 1 teaspoon Garlic finely chopped
• 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
• 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
• 1 teaspoon Fennel seeds (Saunf)
• 1 teaspoon Cumin seeds (Jeera)
• 1/4 teaspoon Kalonji (Onion Nigella Seeds)
• 1 pinch Asafoetida (hing)
• 2 Green Chillies slit
• 1 teaspoon Red Chilli powder
• 1 teaspoon Amchur (Dry Mango Powder)
• 1 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Garam masala powder
• Oil
• Salt to taste
• 1 teaspoon Punjabi style mango pickle use only the masala and not the pieces
• 2 sprig Coriander (Dhania) Leaves finely chopped

Steps

1. To begin making the Achari Kaddu Ki Sabzi, combine the pumpkin along with 1.4 cup of water and salt and pressure cook for 1 whistle.
2. Turn off the flame. Drain the remaining water and transfer the pumpkin into a bowl.
3. Heat a skillet with oil on medium flame, add the mustard seeds, fenugreek seeds, fennel seeds, onion seeds and cumin seeds, allow them to sizzle.
4. Add a pinch of asafoetida, then add the ginger, garlic and green chilli and saute for few seconds
5. Sprinkle some salt, and add the other masalas- red chilli powder, amchur powder, turmeric powder and garam masala.
6. Add in only the masala/gravy from the Punjabi pickle.
7. Finally add in the cooked pumpkin cubes, coriander leaves and give Achari Kaddu Ki Sabzi a good stir.
8. Serve the Achari Kaddu Ki Sabzi Recipe along with Phulka and Dal Banjara Recipe – Langar Wali Dal by the side to enjoy your lunch meal.