We as a family are very fond of pumpkin, especially the one you get in winters, the fresh light yellowish greenish pumpkins. I generally buy a whole pumpkin weighing about 2 to 3 kilos.
We make Olan, Sambar,Poduthuval and Roti/Puri subzi.
Today I have tried a unique tangy-sweet Banarasi Kaddu Ke Subzi.
The most important thing about this delicious subzi is, it consists of jaggery, salt, amchoor, red chilli powder, turmeric and a whole lot of spices.
This making it a balanced tasty subzi, with khatta-meeta flavours and you will love the mildly sweet-sour-salty-spicy subzi.
Mouthwatering, isn't it?
Let's see how to make this subzi.
Banarasi Kaddu Ke Subzi
Ingredients
250 grams of green pumpkin
2 green chillies
1/2 inch of ginger
1 tablespoon of fresh coriander leaves chopped
Dry masalas
1/2 teaspoon of turmeric
1/2 teaspoon of red chilli powder
1/4 teaspoon amchoor powder
1 tablespoon of Jaggery powder
Salt as required
For the tadka
1 tablespoon of mustard oil
1/2 teaspoon of saunf (fennel seeds)
1/4 teaspoon of kalonji
1/2 teaspoon of methi seeds
2 dry red chillies
2 bay leaves
Method
Wash, peel and cut the pumpkin into cubes.
Chop ginger and green chillies.
Keep all the ingredients ready in the counter, as we may have to be quick in adding each one of them in hot mustard oil for better flavour enhancement.
In a kadai pour mustard oil, let it heat, add saunf, kalonji, methi seeds and quickly give a toss, once the spices emit aroma, add the broken red chillies.
Now add ginger and green chillies, cubed pumpkin and mix gently.
Close the lid and cook for 3 minutes. Sprinkle little water, allow to cook further.
We will add turmeric powder and less salt and mix well. Once the pumpkin is tender, add jaggery, red chilli powder and amchoor powder. Quickly give a toss. Close the lid for the dry masalas to mix in.
Now off the stove and finally add chopped coriander leaves.
Service the katta meeta kaddu subzi with phulkas aur puris.
