Kaddu Ki Subzi (North Indian style pumpkin subzi)
A tasty side dish with rotis and rice also without onion and garlic !!! Recipe from Hilly Cuisine cookery book.
Serves: 2- 3
1 teaspoon oil (or up to 3 tablespoon)
½ teaspoon fenugreek seeds (methi seeds / uluva)
½ teaspoon dried mango powder (amchur powder)
½ teaspoon turmeric powder
1/2 teaspoon red chilli powder
1 teaspoon coriander powder
1 tablespoon water (to dilute spice powder)
250 g pumpkin (peel off the skin, remove seeds , wash and cut into cubes or any desired shape)
½ teaspoon salt (or to taste)
1 tablespoon water (for cooking)
1 teaspoon chopped coriander leaves
Dilute red chilli powder, turmeric powder and coriander powder in 1 tablespoon water.
Heat oil in a pan / kadai. Add fenugreek seeds and fry a very low heat until fragrant.
Add amchur powder and stir on a low heat for 1 minute.
Add diluted spice powders and stir well until water dries up and raw smell disappears.
Add pumpkin pieces, salt to taste and sprinkle very little water (1 tablespoon). Mix all the ingredients well. Cover with a tight lid and cook on a low heat for 10 – 12 minutes or until done / pumpkin well cooked / coated with all the spices (masalas) and a very small quantity of thick spicy gravy. Serve hot as a side dish with rotis or rice.