🎃 When a Simple Veg Turns Into Prasad
This isn’t a loud curry.
It doesn’t need onion or garlic, or even too many spices.
Just pumpkin, hing, haldi, and a spoon of jaggery — that’s all it takes to turn this into a soulful bhog-worthy dish.
Kaddu ki Sabzi is served at bhandaras, pooja thalis, and fast-day meals — usually with soft pooris, dahi, and a peaceful mind.
🛒 What You’ll Need (Serves 3–4):
2 cups pumpkin, peeled & cubed (red/yellow variety works best)
2 tbsp mustard oil (or ghee)
½ tsp cumin seeds
A pinch of hing
1–2 green chilies, chopped
½ tsp turmeric powder
½ tsp red chili powder
Salt to taste
1 tsp jaggery (adjust to taste)
½ tsp amchur or a squeeze of lemon (optional for tang)
Water as needed
🥣 How to Make It – Soft, Sweet & Sattvic
1. Heat the Oil
Warm mustard oil till it smokes lightly (if using).
Add cumin, hing, green chilies. Let them crackle.
2. Add the Pumpkin
Toss in pumpkin cubes. Add turmeric, red chili, salt. Mix well.
3. Cook Gently
Add ½ cup water. Cover and cook on low until pumpkin softens completely (10–15 mins).
4. Mash & Sweeten
Mash some of the pumpkin with the back of a spoon. Add jaggery and amchur/lemon juice. Simmer for 2–3 mins to thicken slightly.
5. Serve Warm
Best with poori, kachori, or plain paratha. Also lovely with jeera rice.
❤️ Why Kaddu Sabzi Feels Like a Blessing
Satvik and vrat-friendly
No onion, no garlic — full of flavor still
Sweet + spicy = perfect balance
Because not every sabzi has to shout
The Pinch of Masala 