Vrat Wali Pumpkin Ki Sabzi or Kaddu Ki Sabzi with step-by-step pictures and recipes. A very easy recipe of Pumpkin Ki sabzi which takes only 20 minutes to cook. This Kaddu ki sabzi is perfect when you are fasting as it has all the ingredients that you eat during fast.
This Vrat Wali Pumpkin Ki Sabzi is prepared with just a few basic ingredients available in any Indian kitchen pantry. It tastes so delicious with just a few spices and a basic tadka. It pairs so well with Rajgira Paratha and Cucumber Raita and makes it a perfect meal for any Vrat or Fast. Moreover, since Navratri is just around the corner do serve this delicious Rajgira Sheera along with it to make it a perfect Indian Navratri Festive meal.
Also, check other Navratri Recipes here:
Channa Sundal
Rajma Sundal
Vrat Ke Jeera Aloo
Vermicelli Payasam
However, if you are fasting, then please replace regular salt with Sendha Namak. You can simply alter this recipe by adding onions, garlic, and red chili powder to make it a regular pumpkin ki sabzi.
Pumpkin Sabzi
Ingredients
- 1 medium-size pumpkin
- 1 tsp cumin seeds/jeera
- 1-2 green chilies
- 4-5 curry leaves
- 1 tsp cumin powder/jeera powder
- 1 tsp sendha namak / rocksalt
- 2 tbsp freshly grated coconut
- 1 tbsp cooking oil or ghee
- a handful of finely chopped coriander leaves
Instructions
- Firstly, cut the pumpkin into half and scoop out all the seeds.
- Remove the skin of the pumpkin and slice them.
- Now dice them into small chunks and keep it aside.
- Heat oil in a pan and add cumin seeds/jeera and curry leaves.
- Once it crackles add diced pumpkin chunks and green chilies to it and cook it for 5-6 minutes on a medium flame till the pumpkin chunks are soft.
- Now add cumin powder/jeera powder, rock salt/sendha namak and mix it well and cook for another 2 minutes.
- Finally when the pumpkin chunks are cooked well and spiced, switch off the flame and add garnish with freshly grated coconut and finely chopped coriander leaves.
Nutrition
Step-by-Step pictures of Vrat wali Pumpkin Ki Sabzi
1. Firstly, cut the pumpkin in half and scoop out all the seeds.
2. Peel the skin of the pumpkin and slice them.
3. Now dice them into small chunks and keep it aside.
4. Heat oil in a pan and add cumin seeds/jeera and curry leaves.
5. Once it crackles add diced pumpkin chunks and green chilies to it and cook it for 5-6 minutes on a medium flame till the pumpkin chunks are soft.
6. Now add cumin powder/jeera powder, rock salt/sendha namak and mix it well and cook for another 2 minutes.
7. Finally when the pumpkin chunks are cooked well and spiced, switch off the flame and add garnish with freshly grated coconut and finely chopped coriander leaves.
Recipe Notes
- Use fresh pumpkin for this recipe and make small chunks so that it becomes easier to cook.
- I have not boiled pumpkin but cooked it on the stove, it takes 10-12 minutes to cook pumpkin if cooked on a medium flame and stirring in between,
- Pumpkin has its own moisture content that will allow it to cook, so there is no need to add water.
- If you want to add to increase the cooking time, add half a cup and cover the pan with a lid. This was you can cook a little faster. But be sure to check it between and stir.
Really Great 🙂
Thank you. Hope you liked it.