Sweet and Sour Pumpkin Vegetable (Kaddoo ki Sabzi)

Ingredients

• 500 g Pumpkin (cut into thin square pieces, skin left on for texture)
• 0.5 cup Raw Green Mango (firm, grated; if unavailable use 2 tsp amchur powder)
• 0.5 cup Jaggery (gur) (grated or finely chopped)
• 2 Tbsp Mustard Oil (heat until it starts to smoke slightly)
• 1 tsp Fenugreek Seeds (dry roasted)
• 1 tsp Fennel Seeds (dry roasted)
• 0.5 tsp Asafoetida (hing) (pinch; adds depth)
• 1.5 tsp Kalonji (Nigella Seeds) (also called kala jeera)
• 1.5 tsp Kashmiri Red Chili Powder (for color, mild heat)
• 1.5 tsp Coriander Powder (ground coriander seeds)
• 0.5 tsp Chaat Masala (tangy spice blend)
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)
• 1 Tbsp Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
• 0.5 tsp Garam Masala (add at the end for aroma)
• 1 tsp Salt (adjust to taste)
• 2 Tbsp Fresh Cilantro (Coriander Leaves) (finely chopped, for garnish)
• 4 Green Chilies (sliced; adjust for heat)
• 0.5 cup Water (boiling)

Instructions

1. Prepare the Pumpkin

   Wash the pumpkin, keep the skin on, and cut half a kilogram into thin square pieces about 1‑2 cm thick.

   Time: PT10M

2. Grate Raw Mango and Prepare Sweet Base

   Grate ½ cup of firm green mango using a coarse grater. In the same bowl combine the grated mango with ½ cup grated jaggery and mix well.

   Time: PT5M

3. Gather and Measure All Spices

   Measure all ground spices (Kashmiri red chili powder, coriander powder, chaat masala, roasted cumin powder, kasuri methi, garam masala, salt) and keep them in a small bowl. Also have fenugreek seeds, fennel seeds, asafoetida, and kalonji ready.

   Time: PT5M

4. Temper Spices in Mustard Oil

   Heat 2 Tbsp mustard oil in the pressure cooker over medium heat until it begins to smoke. Add fenugreek seeds, fennel seeds, kalonji, and asafoetida. Stir for 30 seconds until fragrant, then add the ground spice mix and kasuri methi. Stir quickly for another 30 seconds—do not let the spices burn.

   Time: PT5M

   Temperature: Medium

5. Add Water and Pumpkin Mixture

   Pour ½ cup boiling water into the cooker, then add the pumpkin pieces, grated mango‑jaggery mixture, and sliced green chilies. Stir to combine, ensuring the pumpkin is just covered with liquid.

   Time: PT2M

   Temperature: Medium

6. Pressure Cook

   Close the pressure cooker lid securely. Cook on medium flame for about 4 whistles (≈10 minutes).

   Time: PT10M

   Temperature: Medium

7. Finish and Garnish

   Turn off the heat and allow the pressure to release naturally for 2 minutes, then quick‑release any remaining pressure. Open the cooker, stir in ½ tsp garam masala and the chopped cilantro. Adjust salt if needed and serve hot.

   Time: PT3M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

30 g

Fat

6 g

Fiber

3 g