Kaddu ki Sabji (Pumpkin Vegetable)

http://annacooking.com/wp-content/uploads/2013/04/Kaddu-ki-Sabji1-300x168.jpghttp://annacooking.com/wp-content/uploads/2013/04/Kaddu-ki-Sabji1-300x168.jpgKaddu ki Sabji (Pumpkin Vegetable)

Kaddu, (Pumpkin) ki Sabji with sweet and sour taste , is a pure Rajasthani vegetable served with puries , parathas, or chapatis. Pumpkin is a low calorie vegetable and used to make Sweet dish like Agra ka petha, soups, raitas etc. Pumpkin is highly rich in vital antioxidants and vitamins.It contains vitamin A, C, E, Leutin, carotenes in abundance, Low in fat and found all around the world.It is big round yellow low calory vegetable ,rich in dietary fibre, minerals.Whether it’s pulp or seeds both are great for health. Its seeds are rich in protein, magnesium,pottasium ,zinc. Even the seeds of Pumpkin are great for healthy glowing skin. So make this Kaddu ki Sabji, enjoy and do not forget to share your comments with me.

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Kaddu ki Sabji (Pumpkin Vegetable)

Kaddu ki Sabji2

Sweet and Sour Rajasthani Vegetable

Ingredients:

Kaddu (Pumpkin)- ½ KG
Green Chilli- 1 chopped
Groundnut oil- 3-4 tablespoon
Jeera (Cumin Seeds)- ½ teaspoon
Dana methi (fenugreek Seeds)- ½ teaspoon
Turmeric Powder- ½ teaspoon
Red Chilli powder- ½ teaspoon
Salt- 1 teaspoon
Coriander Powder- 1 teaspoon
Sugar- 2 ½ – 3 teaspoon
Aamchur (Raw mango powder)- 1 teaspoon

Method:

Wash and cut kaddu in pieces, with cover. Chop the chilli. Heat oil in a pan. Season with jeera, Dana methi put turmeric powder than chopped vegetables and red chilli powder, salt and coriander powder. Mix all. Cover and cook on low flame. When kaddu is ready (soft), mix sugar and aamchur. Mix well. Off the gas. Pour it in a bowl. kaddu vegetable is ready.Do not forget to put chopped onion and green chilli with the vegetable to enhance the taste. Serve with chapati ,puries or parathas.

Tips:

we can use keri(raw mango) to give it a sour taste instead of aamchur.but for this add keri when kaddu is half done and cook it till tender.

Author Description

anita

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