I love pumpkin (called kaddu in Hindi) but the rest of my family is not a big fan of it. They love a hearty pumpkin soup, but not a pumpkin fry as a side to a meal. All of this changed when I made this simple pumpkin and tomato vegetable fry recipe.
Sweet and sour, this pumpkin fry recipe was an instant hit and was quickly scooped up with parathas and finished. The recipe came to me entirely by experimentation. Some friends had dropped by in the evening for a couple of drinks and just happened to stay back for dinner. All I had were some potatoes, onions and tomatoes and a big pumpkin.
This kaddu ki sabzi turned out to be a delightful surprise. It has become my husband’s favourite and every couple of weeks or so if I haven’t made pumpkin fry, he will surely remind me “It’s been sometime since you made kaddu.”
The recipe is very simple with just pumpkin and tomatoes as the main ingredients. The sweet pumpkins pair perfectly with sour tomatoes. Fresh curry leaves and the Indian spices add an earthy taste. If you like this recipe, please take a moment to rate it below and/or leave a comment after the post. It will really encourage me.
Sweet and sour, Indian style pumpkin fry recipe. This kaddu ki sabzi recipe has just two main ingredients - pumpkin and tomatoes. Simple Indian spices give the dish a sweet aroma and an earthy taste. A great side to any meal.
- 250 g pumpkin peeled and cut into bite sized cubes
- 300 g tomato puree (of about 6 medium sized tomatoes)
- 4-5 curry leaves
- 1 pinch asafoetida (hing)
- 1 tsp cumin seeds
- 2 tsp coriander powder
- ½ tsp red chilly powder (optional)
- ½ tsp turmeric powder
- Salt , to taste
- ½ tsp garam masala powder
- 2 tbsp vegetable oil
- 7-8 sprigs fresh coriander leaves (cilantro)
In a heavy bottom pan, heat oil on medium heat. Once the oil is hot, add asafoetida and cumin seeds.
When the seeds start to sputter, add curry leaves. Sauté till the curry leaves become crisp.
Add the tomato puree and all the powdered spices except garam masala powder. Mix well and cook covered for a couple of minutes.
Add the pumpkin pieces. Mix well so that all of the pumpkin is coated in the tomato mix.
Cook covered, with in-between stirring, for about 10 minutes till the pumpkin has softened. If the preparation is very dry and is sticking to the pot, add just a little dash of water in between.
Add garam masala powder, mix well and keep it covered for a minute.
Garnish with fresh coriander and serve hot with parathas.
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