Autumn is here and settled nicely after glorious summer we had in the UK..Sky is turning grey, days are getting shorter, darker and cooler. Took some time but now we are getting used to this change..already put away shorts, skirts and sandals and ready to put on new jumpers, gloves and scarfs. Time to say good bye to chilled drinks, cold salads and ice creams and welcoming hearty and warm soups, hot curries ,daals and sometimes hot hot fried snacks !!!

While deciduous trees are shed their orange and brown leaves , fall’s favourite ingredient pumpkin with rich and nutty flavour, enters into markets and in our kitchens. In food blogging world and food magazines are flooded with recipes of savoury pumpkin soups to pumpkin sweets .

Kolu, Kola or Kaddu translates Pumpkin.

This particular kaddu ki sabji is from Rajasthan..little tangy, spicy and mildly sweet sabji ,goes well with roti or puri.

You will need :-

  • 500 g peeled and cubed pumpkin
  • 3-4 tbsp. oil
  • 1-2 dry red chillies
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. methi seeds ( fenugreek )
  • Pinch of hing ( asafoetida )
  • 1/2 tsp tumeric powder
  • 1 tsp red chilli powder
  • 2 tsp dhana jeera powder ( cumin and coriander powder )
  • 1/2 tsp garam masala
  • 1/2 tsp amchoor powder
  • salt to taste
  • 2 tbsp jaggery or brown sugar
  • handful fresh finely chopped coriander

Method :- Heat oil in a kadai, add mustard seeds, after they crackle add cumin and methi seeds. Now add dry red chillies and hing. After few seconds add cubed pumpkin and stir well. Cook at least five minutes and add other masala powders along with jaggery and amchoor powder. Once again mix well and cook another 2-3 minutes. Add enough water to cook the pumpkin, I needed more than a cup, depend how much gravy you want. I like this sabji with lots of gravy. Cook till sabji is well cooked but not mushy. ( It will take 20-22 minutes ) Garnish with coriander and serve with hot round and soft gujarati rotlis

pumpkin Sabji - 1

We enjoyed paratha with Butternut Squash Raita and Mint and Mango chutney.

pumpkin Sabji - 2

You will need

  • 1 cup sprout beans
  • Whole wheat flour – 1 1/2 cup ( I used whole meal chapatti flour ) Salt to taste Red chilly powder – to taste Green chilly – 1 small, finely chopped Jeera powder – 1 tsp Amchur powder – 1 tsp Haldi -1 tsp Curry leaves – 1 tbsp finely chopped Garlic – 4 cloves, finely chopped(optional) Oil – to roast Ghee 1 tsp for each Paratha ( I did not use )
  • Method :-

Boil the sprouted beans in open vessel till soft.