Sweet and sour pumpkin sabzi is generally made in religious ceremonies food as it can be made without onion too. It tastes great with poori. Once I made in lunch in a get together at my home. Everyone liked it and many of my friends asked its recipe. It is very easy and simple to make. Here is the whole process how we can make it:
Ingredients
500 grams of yellow pumpkin
1 tbsp of oil
pinch of asafoetida
1 tsp of cumin seeds
1/2 tsp of fennel seeds
1/4 tsp of fenugreek seeds
1 tsp of mustard seeds
1/4 tsp of ajvain/carom seeds
1 tbsp of grated ginger.
salt to taste
1 finely chopped green chili
1/4 tsp of red chili powder
1/2 tsp of turmeric powder
1 tsp of tamarind paste
3-4 tsp of sugar
2 tbsp of finely chopped cilantro
1/4 tsp of garam masala
Method
1. Wash, peel and cut the pumpkin.
2. Heat the oil in a pressure cooker. Add asafoetida, and the mustard seeds and let it splutter.
3. Now add cumin seeds, carom seeds, fennel seeds and mix. Now put fenugreek seeds.
4. Put ginger and cook for few seconds.
5. Now it is the time to add pumpkin pieces, turmeric, green chili, red chili powder, and salt. Mix well.
6. Next add 1 glass of water and close the lid.
7. As the first whistle comes, lower the heat to minimum and cook for 8-10 minutes. Then remove from heat.
8. Let the pressure cook cool down. Now open the lid and put tamarind paste and sugar and again keep it on the heat.
9. Mash the pumpkin with the back of ladle and cook for few minutes on medium flame.
10. Add cilantro and garam masla .
11. Sweet and sour, chatpata kaddu is ready to serve.
Tip
1. If pumpkin peels are tender then no need to peel it. Make it all along with its peels.
2. Instead of adding tamarind paste and sugar, sweet and sour tamarind chutney can be added too.
Enjoy Healthy Cooking!!!
See these posts too:
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
Tamarind chutney
Tamarind paste
-------------------
All rights are reserved.
Reproduction of the contents of this blog, without permission, in whole or in part is prohibited.
500 grams of yellow pumpkin
1 tbsp of oil
pinch of asafoetida
1 tsp of cumin seeds
1/2 tsp of fennel seeds
1/4 tsp of fenugreek seeds
1 tsp of mustard seeds
1/4 tsp of ajvain/carom seeds
1 tbsp of grated ginger.
salt to taste
1 finely chopped green chili
1/4 tsp of red chili powder
1/2 tsp of turmeric powder
1 tsp of tamarind paste
3-4 tsp of sugar
2 tbsp of finely chopped cilantro
1/4 tsp of garam masala
Method
1. Wash, peel and cut the pumpkin.
2. Heat the oil in a pressure cooker. Add asafoetida, and the mustard seeds and let it splutter.
3. Now add cumin seeds, carom seeds, fennel seeds and mix. Now put fenugreek seeds.
5. Now it is the time to add pumpkin pieces, turmeric, green chili, red chili powder, and salt. Mix well.
6. Next add 1 glass of water and close the lid.
7. As the first whistle comes, lower the heat to minimum and cook for 8-10 minutes. Then remove from heat.
8. Let the pressure cook cool down. Now open the lid and put tamarind paste and sugar and again keep it on the heat.
9. Mash the pumpkin with the back of ladle and cook for few minutes on medium flame.
10. Add cilantro and garam masla .
11. Sweet and sour, chatpata kaddu is ready to serve.
Tip
1. If pumpkin peels are tender then no need to peel it. Make it all along with its peels.
2. Instead of adding tamarind paste and sugar, sweet and sour tamarind chutney can be added too.
Enjoy Healthy Cooking!!!
See these posts too:
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
Tamarind chutney
Tamarind paste
-------------------
All rights are reserved.
Reproduction of the contents of this blog, without permission, in whole or in part is prohibited.
