Ingredients
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500 Gm Pumpkin (Kaddu) Into Cubes
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Salt As Per Taste
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Pinch Of Turmeric Powder (Haldi)
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2 Big Spoons Mustard Oil (Sarso Ka Tel)
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1 Tsp Coriander Seeds (Sabut Dhaniya)
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1 Tsp Cumin Seeds (Jeera)
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1 Tsp Fennel Seeds (Saunf)
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1/2 Tsp Fenugreek Seeds (Methi Dana)
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2 Dried Red Chillies
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2-3 Bay Leaves (Tej Patta)
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Pinch Of Asafoetida Powder (Hing)
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Finely Chopped Small Ginger Knob (Adrak)
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2 Finely Chopped Green Chilies
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2 Finely Chopped Medium Sized Tomatoes
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1 Tsp Turmeric Powder (Haldi)
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1.5 Tsp Red Chilli Powder
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2 Tsp Coriander - Cumin Seeds Powder
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1/2 Tsp Garam Masala
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Little Black Salt
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1 Tsp Dry Mango Powder (Amchur Powder)
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2 Tsp Jaggery (Gur)
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1/2 Tsp Kasuri Methi (Optional)
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Chopped Coriander (Dhaniya)
About
No Onion No Garlic Kaddu Ki Sabzi is a simple, nutritious, and flavourful Indian pumpkin curry commonly prepared during fasting, religious occasions, or in a Sattvic diet. It uses basic Indian spices and seasonal pumpkin without onion or garlic, making it light on the stomach and suitable for all age groups. This sabzi combines traditional tempering with a balance of sweet, spicy, and tangy flavours using jaggery, dry mango powder, and classic whole spices like fennel, cumin, and fenugreek. It is easy to prepare and pairs well with roti, puri, paratha, or plain rice, making it a comforting choice for lunch or dinner.
Benefits of Kaddu –
- Great for Digestion – Pumpkin is naturally rich in fiber and water content, which helps regulate bowel movements and supports healthy digestion without causing bloating.
- Rich in Immunity-Boosting Nutrients – Kaddu is a good source of Vitamin A, Vitamin C, and antioxidants like beta-carotene that enhance vision, strengthen the immune system, and fight cell damage.
- Ideal for Fasting and Sattvic Diets – This recipe follows the Sattvic cooking principles—no onion or garlic, light spices, and natural sweeteners—making it ideal for Navratri, Ekadashi, or other vrat days.
- Balances Taste Naturally – Jaggery and amchur (dry mango powder) add a healthy twist of sweetness and tang, reducing the need for artificial flavoring while helping improve digestion and taste.
- Heart-Healthy and Low in Calories – Pumpkin is low in fat and calories while being high in potassium, making it beneficial for heart health, blood pressure regulation, and weight management.
Steps
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1
Done
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Peel and cut 500 gm of pumpkin into medium-sized cubes. |
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2
Done
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In a deep pan, boil water with a little salt and turmeric, then add the pumpkin cubes. Cover and cook for 5 minutes until slightly soft. Strain and set aside. |
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3
Done
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In a kadhai, heat 2 tbsp mustard oil until it begins to smoke lightly. |
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4
Done
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Add whole spices: 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, ½ tsp fenugreek seeds, 2 dried red chillies, and 2-3 bay leaves. Let them crackle. |
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5
Done
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Add a pinch of asafoetida, then stir in finely chopped ginger and 2 green chillies. Sauté on low to medium flame for 4-5 minutes. |
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6
Done
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Add 2 chopped tomatoes and cook until soft. Then add salt, 1 tsp turmeric powder, 1.5 tsp red chilli powder, 2 tsp coriander-cumin powder, ½ tsp garam masala, and a pinch of black salt. |
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7
Done
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Sauté the masala well until oil separates from the sides. |
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8
Done
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Add the boiled pumpkin cubes, mix gently, and cook on medium flame for 5-7 minutes so the flavors blend. |
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9
Done
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Add 1 tsp dry mango powder and 2 tsp jaggery. Mix well and cook for another 5 minutes covered. |
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10
Done
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Finish with crushed kasuri methi and fresh coriander. Serve hot with roti, puri, paratha, or rice. |
