Pumpkin Dry Vegetable/ Kaddu Ki Sookhi Sabji
Vitamin A is highly nutritious and particularly rich in pumpkin.
The high antioxidant content present in the pumpkin may reduce your risk of chronic diseases.
The vitamins present in pumpkin can increase disease immunity.
Vitamin A, lutein and zeaxanthin present in pumpkin can protect your eyes.
The nutrient density and low-calorie count present in the pumpkin can promote
Pumpkin is incredibly versatile and easy to add to your diet.
Pumpkin vegetable is very easy to make and is also very tasty to eat.
Follow the below-given method step by step to make pumpkin vegetable…
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 People
Cost 20 rupee
- Kadhai / Fry Pan
- Big Spoon
- Steel Plate
- 500 gram Pumpkin/ Kaddu
- 1 unit Medium Onion/Pyaz
- 1 inch Ginger / Adrak
- 4 clove Garlic / Lahsun
- 1 unit Green Chili / Hari Mirch
- 2 tsp Oil / Tel
- 1/2 tsp Turmeric Powder/ Haldi Powder
- 1/2 tsp Coriander Powder / Dhaniya Powder
- 1/2 tsp Garam Masala
- 1 tsp Raw Mango / Amchur Powder
- 1/2 tsp Chat Masala Powder
- 1/2 tsp Fenugreek Seeds/ Methi Dana
- 1 tsp Green Coriander Leaves / Hari Dhaniya Patti
- 1 pinch Asafoetida / Heeng
- as per taste Salt / Namak
Take half a kilogram of pumpkin to make a pumpkin vegetable.
If the pumpkin peel is hard, then remove the peel of the pumpkin.
Do not remove the skin if the skin of the pumpkin is soft.
Cut the pumpkin into pieces.
Finely chop a medium-sized onion.
Take 4 to 5 garlic and chop them finely.
Cut a green chili too.
Finely chop an inch of ginger.
Put a kadhai/ fry pan on the gas.
- Add 2 teaspoons of oil to the kadhai/ fry pan.Gas should be on high flame.
- When the oil is hot, add half a teaspoon of fenugreek to the oil.
- Fry the fenugreek, then add chopped ginger to the pan.
- Add some asafoetida.
- Now add chopped green chilies and chopped garlic in the kadhai/ fry pan.
- Now fry garlic, ginger, green chillies.
- After this add chopped onion.
- Fry the onion.
Fry the onion until it becomes light pink.
- Now add chopped pumpkin to the kadhai/ fry pan.
- Add the pumpkin to the onion.
- After that add salt, coriander powder, turmeric powder to the pumpkin.
- Now mix all the spices in the pumpkin.
- And cover the pumpkin with a plate.
- Turn down the flame to low.
- After 5 minutes, remove the plate from the kadhai/ fry pan.
- Stir the pumpkin with a spoon. Continue gas on simmer.
- If the pumpkin pieces are big in size, you can slightly mash them with a spoon.
- Fry the pumpkin for 2 to 3 minutes.
- Now add one spoon Amchur powder, half a teaspoon red chili powder and half a teaspoon garam masala powder to the pumpkin.
- If you do not want to add red chili powder, do not add red chili powder.
- You can also add half a teaspoon of chaat masala.
- Mix Amchur powder well in the pumpkin.
- Fry the pumpkin for 2 to 3 minutes.
- Add chopped coriander to the pumpkin.
- Mix chopped coriander well with pumpkin.
- Pumpkin vegetable is ready.
- Serve dry pumpkin vegetable.
- Serve the pumpkin vegetable with roti, paratha or puri.
- Vitamin A is highly nutritious and particularly rich in pumpkin.
- The high antioxidant content present in the pumpkin may reduce your risk of chronic diseases.
- The vitamins present in pumpkin can increase disease immunity.
- Vitamin A, lutein and zeaxanthin present in pumpkin can protect your eyes.
- The nutrient density and low calorie count present in the pumpkin can promote weight loss.
- The antioxidant content present in the pumpkin may reduce your cancer risk.
- Potassium, vitamin C and fiber present in pumpkin can benefit heart health.
- Pumpkin contains compounds that promote healthy skin.
- Pumpkin is incredibly versatile and easy to add to your diet.
Serving: 100gram | Calories: 39kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 437mg | Fiber: 1g | Sugar: 4g | Vitamin A: 10641IU | Vitamin C: 12mg | Calcium: 32mg | Iron: 1mg