Sitaphal ki Subzi is a delicious sabzi made with pumpkin, served with Haridwar Kachoris that is Urad Dal stuffed Pooris. The sweet-spicy side dish tastes excellent with pooris.
Pumpkin is referred to by various names like Sitaphal/Kaddu/Kashiphal/Petha. In Tamil, we call yellow pumpkin manjal poosanikai or parangikai. In Telugu, we call it Gum'maḍikāya. The simple No Onion dish we make is so delicious. So I was really happy trying out a different version with this vegetable.
Today's special is from Haridwar. There is nothing more banarasi than a poori with Sitaphal ki Sabzi / kaddu ki subzi that I referred to from here. This was part of the Haridwar Street Food.
We are very fond of Gummadikaya Gojju, the side dish we make, so simple and easy to make and tastes great mixed with rice. The other version is this Gummadikaya Pulusu, which is also very simple to make. I have a collection of different Pumpkin recipes you can check out.
This is part of the A to Z Side dishes and we are starting the second week, where I will be sharing S, T, and U for this month!
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How to make kaddu ki subzi:
We use ripe yellow pumpkin as it is more suited for making this sabzi. Remove the hard outer skin.
Chop the pumpkin into cubes once we remove the outer skin.
Crush the green and black cardamoms, keep aside.
Heat oil in a pressure cooker, add asafoetida along with other whole spices. Stir for few minutes, then add the pumpkin pieces salt and turmeric powder. Mix everything well.
Add half a cup of water, cover with lid, and pressure cook for 2 whistles. Else if cooking over the pan, cover and cook for 10 minutes until soft and mushy.
When the pressure falls, quickly mix everything up.
Let the sabzi turn mushy, remove and serve this Sitaphal ki Subzi with Haridwari Kachori.
Sitaphal ki Subzi | How to make Kaddu ki Sabzi
Ingredients
- 250 gms Yellow Pumpkin / Kaddu
- 5 Dry Red Chilies
- 1- inch Cinnamon
- 1 Green Cardamom
- 1 Black cardamom
- 2-3 Cloves
- 1 Star Anise
- 1 teaspoon Black Peppercorns
- 1 teaspoon Cumin Seeds
- A Pinch Asafoetida
- 1/4 teaspoon Turmeric Powder
- Salt to Taste
- 2 teaspoon Cooking Oil
Instructions
- We use ripe yellow pumpkin as it is more suited for making this sabzi. Remove the hard outer skin.
- Chop the pumpkin into cubes once we remove the outer skin.
- Crush the green and black cardamoms, keep aside.
- Heat oil in a pressure cooker, add asafoetida along with other whole spices. Stir for few minutes, then add the pumpkin pieces salt and turmeric powder. Mix everything well.
- Add half a cup of water, cover with lid, and pressure cook for 2 whistles. Else if cooking over the pan, cover and cook for 10 minutes until soft and mushy.
- When the pressure falls, quickly mix everything up.
- Let the sabzi turn mushy, remove and serve hot with Haridwari Kachori.
Vaishali says
Sitaphal ki Sabzi and poori are making me drool at this hour of the night. I love the street food of Hardwar, The spicy Sabzi sounds simple and delicious and very different to the Parathe wali Gali version , which I tried some time back.
Srividhya Gopalakrishnan says
This is one unique combo. We love pumpkin gojju as well. But this one with whole spices sounds delicious too. Will try it definitely.
Harini Rupanagudi says
Ooo, I am imagining the spices with the sweetness of the pumpkin in this curry and I feel like grabbing it off the screen. Lovely platter.
Radha says
This sounds delicious! The spices added here makes it different from our regular pumpkin curry. I need to try this delicious sabzi.
Suma Gandlur says
I would have not believed the pumpkin curry tastes good with kachoris if I have not tried it myself. Potato and pumpkin curries are classic to go with this kachoris and surprisingly, the combo works so well.