SWEET & SOUR YELLOW PUMPKIN CURRY

SWEET SOUR YELLOW PUMPKIN CURRY

KADDU/ PETHA / SITAPHAL

Yellow pumpkin is called many different names in hindi like Kaddu, Petha or Sitaphal too. Sweet-sour pumpkin sabzi is mostly prepared in U.P state. This sabzi is prepared with yellow pumpkin. For cooking Kaddu ki sabzi first hard thick skin need to be peeled off and remove the inner seeds. Cut the pumpkin into small pieces and cook this dish with sweet-sour ingredients. Yellow pumpkin sabzi taste delicious if served  poori and paratha

INGREDIENTS:-

* Yellow pumpkin - 500 grams

* Mustard oil - 2 to 3 tbsp

* Green coriander - 2 to 3 tbsp (finely chopped)

* Ginger paste - 1 tsp

* Green chilli - 2 (finely chopped)

* Asafoetida - 1 pinch

* Fenugreek seeds - 1/2 tsp

* Kalonji (Magrella) less than 1/4 tsp

* Fennel seeds - less than 1/4 tsp

* Cumin seeds - 1/4 tsp

* Mustard seeds - 1/4 tsp

* Garam masala - 1/4 tsp

* Turmeric powder - 1/4 tsp

* Red chilli powder - 1/2 tsp

* Mango powder - 1/2 tsp

* Coriander powder - 1 tsp

* Sugar -2 tsp

* Salt - 1 tsp (as per taste)

METHOD:-

1. First of all for cooking Kaddu ki sabzi first hard thick skin need to be peeled off and remove the inner seeds. Cut the pumpkin into small pieces

2. Heat oil in a wok and then add asafoetida, fenugreek seeds,kalonji, mustard seeds,cumin seeds and fennel .

3. when these panch phoran masala  splutter, add turmeric powder, ginger paste, green chillies and coriander powder

4. Saute the whole spices for a while.  Now add pumpkin pieces, salt and red chilli powder 

5. Stir for a while, cover and cook for 4 to 5 minutes on low flame. Check the sabzi for 5 minutes. Stir the sabzi very well, cover again and cook for 4 to 5  more minutes. Now check the sabzi again

6. No need to add water,cover and cook again for 5 to six minutes

7. Check the sabzi,when pumpkin pieces  turned soft. Add garam masala, mango powder, sugar and half the amount of green coriander and mix well.

8. Stir the sabzi and cook for 1  more minute. Within 15 minutes, sweet & sour pumpkin sabji is ready

9. Take out the pumpkin sabzi in a bowl and serve with  hot pooris and paratha

NOTE:-

1. If you make for vrat or fast purpose then  cumin seeds and rock or black salt and green black pepper would be used
2. You can see one more recipe of Sitaphal/Kaddu then click on Sita phal /Kaddu ki burfi

If you like my recipe please leave your precious comments

ALOO MATAR SABJI

ALOO MATAR KI SABJI

Aloo muttar is one of the most popular north indian side dish, that is loved by indians across the world too. Today i am giving a tasty and spicy combination of Potatoes with green peas gravy recipe that is cooked in very easy and simple way

ALOO MATAR KI SABJI 

INGREDIENTS:-

* Oil - 2 tbsp

* Potato - 250gm 

* Peas peeled - 1/2 cup

* Tomatoes - 2 -3

* Green chillies - 2

* Ginger ` - 1’' piece
* Cumin seeds - 1/2 tsp
* Asafoetida - 1 pinch
* Bay leaf - 1
* Salt to taste
* Turmeric powder - 1/4 tsp
* Coriander powder - 1 tbsp
* Kasuri methi (optional) - 1/2 tsp
* Red chilli powder - 1/2 tsp
* Garam masala - less than 1/4 tsp
* Coriander leaves for garnishing

METHOD :-

1. Cut potato in square pieces & grind tomatoes ,green chillies ginger in a mixer in form of liquid paste

2. Heat oil in Pressure cooker and put cumin seeds & asafoetida. 

3. After crackle cumin seeds put turmeric powder, chilli powder and coriander powder .mix it well

4. Now add tomato paste in it.Roast it until oil separates from tomato paste

5. Add kasuri methi, 1/4 glass of water, Potato, peas & salt

6. Close the lid of cooker,let 2 whistle come & switch off the flame

7. Open after cool itself. Mix garam masala in it 

8. Now Aloo Matar ki Sabji is ready 

9. Take out in bowl and garnish with coriander leaves 

10. Serve with paratha, puri, chapati & nan as you like

NOTE:-

* If you like my recipe, leave your precious comments

AALOO KI SABJI( SIDE DISH) POTATO WITH GRAVY

AALOO KI SABJI

POTATO WITH GRAVY

ALOO KI SUBJI is best combination for Bedmi puri

PREPARATION TIME -15 MINS          COOK TIME - 15 MINS

INGREDIENTS:-

• Potato - 250gm 
• Tomatoes- 2 -3
• Green chillies - 2
• Ginger ` - 1’' piece
• Refined oil -  2 tbs
• Cumin seeds - 1/2 small tsp
• Turmeric - small1/4 tsp
• Coriander powder - 1small tsp
• Red chilli powder - less than small 1 tsp
• Kasuri methi  - 1/2 tsp
• Garam masala -less than 1/4 small tsp
• Green coriander leaves - Chopped & washed

METHOD:-

• Boil four potatoes and some crushed by hand
• Heat oil in a pan  and place cumin seeds and asafoetida 
• Let it splutter & then add tomato puree of two tomatoes
• Put salt, red chilli powder,turmeric powder,coriander and funnel powder
• Roast it till oil leaves all sides of tomato puree then add boiled potatoes pieces,mango powder & kasuri methi
• Cook it on low medium flame and let potato meld in tomato gravy. Mix garam masala 
• Switch off flame 
• Garnish with coriander leaves
• Serve it with Bedmi puri, PUFFY POORI Paratha, Kachori & Samosa & enjoy

NOTE:-

1. This is my tip that when you add potato in gravy add 2-3 piece of mango pickles to make it more tastier.

2. If you make this sabji  in kadahi cook for 15 minutes 

3. Kasuri methi is optional as you desire 

4. If you like onion  finely chopped and cook it after crackle cumin seeds then add tomato puree

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