I am surprised that I did not blog about one of my most favorite subzis. Kaddu ki subzi or the pumpkin subzi is something I have loved all my life. My mother used to make this when growing up and I can still savor the flavors. All we need is some dal and chawal or phulkas on the side and it is a complete meal.
I always have a batch of fresh pumpkin back in New York. We grew butternut squash in our backyard and it was perfect for making this subzi. The sweetness of the squash along with the heat from green chilies and tanginess from the amchur powder works great. My kids can eat the subzi as is and they love it.
Preparation time – 15 minutes
Cooking time – 30 minutes
Difficulty level – easy
Ingredients to make Pumpkin Subzi – Serves 4
- Pumpkin (yellow) or butternut squash – 5 cups (chopped)
- Onion – 1 large (thinly sliced)
- Tomatoes – 3 (chopped)
- Green chilies – 4 (slit lengthwise)
- Ginger – 2 tsp (grated)
- Cumin seeds – 1 tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 ½ tsp
- Amchur powder (Dry mango powder) – 2 tsp
- Sugar – 1 tsp
- Salt – to taste
- Oil – 2 tbsp
- Cilantro – to garnish
Procedure to make Pumpkin Subzi –
- Peel the pumpkin and chop them into 1 inch pieces.
- Heat oil in wide pan and add the cumin seeds. Once the seeds crackle, add the onions and fry them until translucent.
- Add the grated ginger and green chilies and fry for a minute more. Then add the chopped tomatoes and sauté until the tomatoes are soft.
- Add all the spiced along with salt and sugar and fry for a minute.
- After that add the chopped pumpkin pieces and mix well. Sprinkle some water and then cover the pan. Cook the subzi in low flame until the pumpkin pieces are tender. If needed sprinkle more water and mix often to prevent burning in the bottom.
- Garnish with cilantro. I served it with Nimbu dal and phulkas!