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Kashifal ki Sabji | Kaddu ki Sabzi | Pumpkin Recipe

Kashifal or kaddu ki sabzi is a light and tasy recipe that is prepared with kashifal (pumpkin) and various basic spices. This is a no onion no garlic and vegan recipe. In North India, this is also very popular in the ‘Bhandaras’ so people often known as this bhandare wali kashifal ki sabji. This is one of the most frequently made North Indian dry veg. This kashifal is highly nutritious, rich in potassium, phosphorus, vitamins, minerals and high in dietary fiber. Kashifal (pumpkin) has very high antioxidant level and beta carotene.

Kashifal ki sabji is simple, easy to make and does not need more ingredients. You can make khatti meethi kashifal ki sabji by adding sugar or jeggary. You can give ‘Khatta’ (Sour) taste by adding amchoor powder, imli or chopped raw mango. Methi dana (fenugreek seeds) are used in place of cumin seeds. They give an amazing flavor and aroma. Along with methi seeds we add basic spices like turmeric powder, coriander powder and red chilli powder.

You can cook this delicious sabji for lunch or dinner. In Uttar Pradesh, this kashifal ki sabzi has an important place in wedding or party menu along with poori. It goes great with poori. It can also be served with roti or any type of paratha.

Kashifal ki Sabji

Course: Main Course
Cuisine: North Indian
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 3

Ingredients:

500 gm. Kashifal (pumpkin)
½ teaspoon fenugreek seeds (methi seeds)
A small pinch heeng
¼ teaspoon red chili powder
½ teaspoon turmeric powder
½ teaspoon coriander powder
¼ teaspoon garam masala powder
1 teaspoon amchoor powder
2 tablespoon mustard oil
1 green chilli, chopped
salt to taste

Instructions:

Wash, peel and chop kashifal into small pieces.


Heat mustard oil in a kadhai. When it becomes hot, add fenugreek seeds and heeng.


Then add turmeric powder, chopped green chiili and kashifal pieces. Add salt and mix well.


Cover with lid and cook on low flame for 5 minutes. Here is no need to add water. If kashifal is fresh and green, it releases its juice. If it doesn’t, then add little water as needed.
Then remove the lid and stir in between. Repeat this 2-3 times. This is to ensure that the dish does not burn. When kashifal completely cook, add coriander powder, chili powder, garam masala and amchoor powder.


Stir till all moisture has removed. Mix well and turn off heat.
Serve with poori or paratha.

Tips:

  • If you are adding raw mango pieces then add when the kashifal is almost done. Add finely chopped or grated raw mango and then cover and cook till done.
  • You can give sweetness by adding sugar or jeggery.
  • The addition of some raisins or grapes, gives ‘khatta meetha’ flavor.
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