4 February, 2026
Hot Sweet Sour Sweet Pumpkin curry | Vrat wali Kaddu Ki Subzi |
ಸಿಹಿಗುಂಬಳ ಕಾಯಿ ಪಲ್ಯ | ಉತ್ತರ ಭಾರತದ ಶೈಲಿಯ ನವರಾತ್ರಿ ವ್ರತದ ಸಿಹಿಗುಂಬಳ ಕಾಯಿ ಪಲ್ಯ |
This hot sweet and sour sweet pumpkin curry, which is necessarily prepared across north India during both navaratri festival ie chaitra navaratri and sharannavaratri or dussehra, has become one of my most favourite subji or curry
Though preparation is a bit time consuming, this is a very easy recipe to prepare any day any time. Poori is the best combination but Can be paired along with akki rotti or rice flour rotti, ragi rotti, chapati, Phulka and can be put as an accompaniment along with huli anna or sambar rice, saaru anna or rasam rice etc
As such pumpkin is a nutritious vegetable which offers benefits for digestion, immunity, skin care, heart health, vision, regulates blood sugar etc. This vegetable is rich vitamin A, vitamin C, fiber, potassium and antioxidants
This vegetable is considered great for weight management and it is low in calories, its seeds add extra boosts of protein, healthy fats, zinc etc which all are necessary for mood and sleep
Ingredients : measuring cup used – 250 ml
- Sweet Pumpkin – 4 cups
- Tomato, diced – 1&1/2 cups
- Coriander leaves – 1/2 cup
- Water – 3 cups (adjust)
OTHERS :
- Ghee – 3 tbsp
- Mustard seed – 1 tsp
- Fenugreek seeds – 1 tsp
- Crushed coriander seeds – 1 tsp
- Fennel seeds – 1 tsp
- Hing – 1/2 tsp
- Gunturu (hot) whole red chilies – 2 to 4
- Coriander leaves – 1/2 cup
- Curry leaves – 2 sprigs
- Ginger – 2 tsp
- Green chili – 1/2 tbsp
- Red chili powder – 1 tbsp
- Coriander seeds powder – 3/4 tbsp
- Dry mango powder or amchur powder – 1 tbsp
- Black pepper powder – 1/8 tsp
- Turmeric powder – 1/2 tsp
- Salt – 1/2 tbsp
- Jaggery – 3 tbsp
PROCEDURE :
- Wash well, dice the sweet pumpkin and cook in 3 cups of boiling water, once turns soft, slightly mash and set aside
- Heat ghee in a pan, put mustard seeds, fenugreek seeds, crushed coriander seeds, fennel seeds, hing, whole red chilies and let them splutter, Now put green chilli, half of coriander leaves, ginger, curry leaves and tomato, stir everything once
- Then put red chilli powder, coriander seeds powder, dry mango powder, black pepper powder and turmeric powder all at once and roast for a minute or so
- Then add the vegetable stock in which pumpkin is cooked and let it come to boil rapidly, then add salt and jaggery powder, let it boil again for a minute
- Then put slightly mashed pumpkin, continue boiling until very little water is left. The subzi should not be watery but should be of semi solid consistency
- Remove from the heat and sprinkle remaining coriander leaves, vrat wali Kaddu ki subzi is ready
