Tired of the same old pumpkin recipes? Prepare to be delighted with this vibrant and flavorful Desi-style Pumpkin Sabzi! This isn't your grandma's pumpkin pie; we're diving into a world of aromatic spices and tender pumpkin, creating a side dish that's both comforting and exciting. Imagine the warmth of turmeric, the zest of ginger, and the subtle sweetness of pumpkin perfectly balanced in a savory masterpiece. This recipe is perfect for adding a unique and delicious twist to your everyday meals, or impressing guests with an authentic taste of India.
This Authentic Desi Pumpkin Sabzi is incredibly easy to make, even for beginner cooks. Forget complicated techniques and long ingredient lists; this recipe focuses on simple ingredients and straightforward steps that deliver maximum flavor. Ready to transform humble pumpkin into a culinary sensation? Let's get started with the detailed, step-by-step instructions below.
Tools Needed
- Pan
- Knife
- Gas stove
Ingredients
- Pumpkin: 1/2 kg
- Mustard oil: 1 tablespoon
- Cumin seeds: 1 teaspoon
- Fennel seeds: 1/2 teaspoon
- Bay leaf: 1
- Asafoetida: 1/4 teaspoon
- Nigella seeds: 1/2 teaspoon
- Fenugreek seeds: 1 teaspoon
- Dried red chilies
- Green chilies: 2
- Garlic: 2 teaspoons (crushed)
- Salt: Less than 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Red chili powder: A little more than 1/2 teaspoon
- Coriander powder: 1 teaspoon
- Water: A little
- Jaggery: 2 tablespoons
- Dry mango powder: 1/4 teaspoon
- Kasuri Methi
- Ghee: 2 tablespoons (optional)
Step-by-Step Instructions
Step 1. Prepare the Pumpkin
- Cut the pumpkin into two parts, then into long pieces. Remove the thick, hard seeds.
- Cut the pumpkin pieces into thick pieces. Don't peel the pumpkin; it cooks quickly and becomes mushy.
Step 2. Temper and Sauté Aromatics
- Heat mustard oil in a pan. Add cumin seeds, fennel seeds, bay leaf, asafoetida, nigella seeds, and fenugreek seeds. Fry on low flame for 1 minute.
- Add chopped green chilies and fry for 1 minute.
- Add the chopped pumpkin and fry on high flame for 1 minute.
- Add crushed garlic (optional), salt, and mix well.
Step 3. Cook the Pumpkin
- Cover and cook on low-medium flame for 5 minutes, stirring once in between.
- Add turmeric powder, red chili powder, and coriander powder. Mix well.
- Add a little water and cook for 1-2 minutes.
Step 4. Finish and Garnish
- Add jaggery (or sugar), dry mango powder, and Kasuri Methi. Mix well and cook for 1 minute.
- Turn off the gas. Add ghee (optional) and mix well.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- If your pumpkin is very raw, you don't need to remove the seeds.
- This vegetable tastes best in mustard oil.
- Keep the flame low while frying the spices to prevent burning.
- Adding garlic is optional.
- Adjust salt and spices according to your taste.
- The sweet and sour taste is essential for this dish. You can skip jaggery if you prefer.
Nutrition
- N/A
FAQs
1. Can I use canned pumpkin puree instead of fresh pumpkin?
While fresh pumpkin offers the best flavor and texture, canned pumpkin puree can be used as a substitute. Just be sure to drain any excess liquid before adding it to the recipe.
2. What can I substitute for garam masala if I don't have it?
A blend of ground cumin, coriander, turmeric, and a pinch of chili powder can be used as a reasonable substitute for garam masala. Adjust the amounts to your taste.
3. How can I make this dish spicier or milder?
To make it spicier, add more green chilies or a pinch of cayenne pepper. For a milder version, reduce or omit the green chilies altogether.
This Authentic Desi Style Pumpkin Sabzi is a delightful and versatile dish, perfect for adding a unique flair to your meal. Enjoy the comforting warmth and delicious flavors of this simple yet impressive recipe. Serve it alongside rice, roti, or naan for a complete and satisfying experience.