KHATTI MEETHI KADDU KI SABJI, YES KADDU (PUMPKIN), is one of the vegetables, which most people avoid or dislike.
This may be because of its taste or its form when cooked. It can be cooked in such a way with skin so that it doesn’t become mushy and is yummy in looks and taste.
KADDU- pumpkins are rich in vitamin A, high in Antioxidants, Immunity boosters, and good for Weight loss because of their fiber content. Do not throw the Seeds, it has many Medicinal Benefits.
Let us now know HOW TO MAKE KHATTI MEETHI KADDU KI SABJI.
INGREDIENTS:
- Pumpkin or Kaddu-750 grams (cut with skin)
- Tamarind-one big lemon size(soaked to remove pulp)
- Ginger-Julian (2-inch piece)
- Green chilies-6-8 in numbers
- Coriander leaves-handful
- Oil-2 tablespoon
- Fenugreek seeds(methi)-1 teaspoon
- Cumin seeds(jeera)-1 teaspoon
- Sugar or jaggery-1 tablespoon
- Asafoetida (hing)-1 pea nut size
- Turmeric-3/4 teaspoon
- Red chilly powder-1 teaspoon
- Coriander powder-2 tablespoon
- Garam masala-1.5 teaspoon
- Table salt-1 teaspoon
PREPARATIONS TO BE DONE TO MAKE KADDU KI SABJI
- Take a ripe pumpkin, wash it, and cut one to 1.5-inch pieces.
- Cut Julian’s ginger.
- Cut green chilies and coriander leaves into small pieces.
- Remove tamarind pulp that was soaked earlier.
METHOD TO MAKE KADDU KI SABJI
- Take a frying pan, and put 2 tablespoons of oil into it.
- When hot add cumin seeds and fenugreek seeds to it.
- Let it splutter and when fenugreek seeds become little brown (not too dark), put ginger Julians and fry till they are brown.
- Add cut green chilies.
- Now add Hing and turmeric powder.
- Now add cut pumpkin and combine all to mix
- Add 1 teaspoon of salt and mix.
- Add red chilly powder, Coriander powder, and Garam masala.
- Give it a good mix and keep it covered for about 6-8 mts to cook.
- Check one piece, whether it is done or not. (becomes soft)
- Now put tampulp and sugar or jaggery. (anyone 1 teaspoon)
- Cook for 30 seconds, add cut coriander at last and it is ready to serve.
KHATTI MEETHI KADDU KI SABJI IS READY TO RELISH
SERVE HOT WITH PLAIN PARATHAS, KULCHAS, NAANS, etc,
NOTE: Never overcook sabji and use spices liberally to get a spicy and tangy taste.
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