Teekhi Meethi Kaddu ki Sabzi


 Kaddu ki Sabzi is a quick side originating from north India, mostly from UP. This recipe has the right balance of sweet , sour, spicy and salty. It gets the spice from the green chillies, sweetness from the sugar and tanginess from the dried mango powder. 

Pumpkin is never made as a dry vegetable dish in the Southern part of India. I remember having Pushnikaya Kootu which was a favorite and also having pushnikaya as a ‘taan’ in Saambhar. Prachi Aggarwal, a close friend of mine had introduced me to this subzi when her mother stayed with us years ago and I’ve been a fan ever since. Neelam Aunty and I share a special bond. She also shares my passion for food and can whip up a delicious meal in no time. This is one of her sought after recipes, Do give it a try once.



  • 500 gms pumpkin (kaddu), (1 inch cubes of pumpkin to be cut with the skin)
  • 2 medium onions, finely chopped
  • 2 tsp ginger, finely chopped
  • 1 tsp cumin seeds
  • 2 tsp fenugreek seeds(methi)
  • Salt to taste
  • 1 tsp turmeric powder
  • 2 big green chillies, slit lengthwise
  • 1 tsp chilli powder
  • 2 tsp coriander powder
  • 2 tsp sugar (may vary with taste)
  • 1 tsp dried mango powder (amchoor)
  • 1 pinch Asafoetida (hing)

Directions for Kaddu Sabzi

1. Heat some oil in a pan. Add the cumin seeds to it, let it splutter then add the green chillies, onions, ginger and saute till the onions turn light brown.2. Now add the spices except for the sugar, dried mango powder and asafoetida, fry for a minute, now to this add the sugar and let it melt and mix well with the onion.3. Once the sugar melts and the mixture gets to a watery consistency, add the pumpkin pieces to this.4. Keep stirring occasionally, and very lightly so that the pumpkin doesn’t break, also make sure the oil is sufficient so that the pumpkins do not stick, this takes some 10-15 minutes, if done on medium high flame.5. Just before you switch off the flame add the dried mango powder and Asafoetida and stir for one last time.

The kaddu ki subzi is done, tastes best with chapati and rasse wali tamatar aloo ki sabzi.

This is my day 4 run for the Recipe Marathon. Iam d late lateef.. probably d last.. but hey am still running :).. this is what my fellow runners have for the day:

Siris tempting looking vegan Morrocon Sphegetti
Lakshmi’s one classic post on How to set Curd
A new veggie by Sri Kasara Kaya Vepudu
Dhivya’s perfect looking Banana Cardamom Bread
Ranji’s quick n easy methi leaves dosai
Arundhati’s tasty Dipping Sauces
Divya’s tempting snackMoong Dal Sundal
Bhag’s Lucky Seven Dish.

Will update the rest soon..

Uma passed on the Nice Matters Award to me. Thanks Uma
“Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”

I beleive all of u have had very positive impacts on me… This is deserved by each one of you who visit me.. encourage me… appreciate my work. But i need to pass it on to a few. Will do that tomorrow. Very sleepy now.

Am back … i pass on this award to :

Sukanya Ramkumar

Congrats friends, all u guys deserve this, I am pretty new with all this, accept it as a humble offering.

Print Friendly, PDF & Email