SABZI
🌿 Introduction | परिचय
There’s something deeply comforting about Kaddu ki Sabzi—a dish that doesn’t shout for attention but quietly wins hearts. Whether it’s the soft melt-in-mouth texture of pumpkin, the gentle sweetness from jaggery, or the earthy aroma of mustard oil and fenugreek seeds, this sabzi is a celebration of simplicity.
कद्दू की सब्ज़ी एक ऐसी डिश है जो हर घर में अलग अंदाज़ में बनती है। नवरात्रि व्रत हो या किसी शादी का भंडारा, इसका स्वाद हर मौके पर खास होता है।
🧭 Origin & Cultural Significance | उत्पत्ति और सांस्कृतिक महत्व
Pumpkin, or kaddu, has long been a staple in Indian kitchens. In North India, it’s often served with poori during festivals, fasts, or temple feasts. The dish is known by many names—Petha Sabzi, Bhandare wali Sabzi, or simply Kaddu ki Sabzi.
In fasting traditions like Navratri, kaddu is prepared without onion or garlic, making it sattvic and suitable for religious observances.
🧂 Ingredients | सामग्री
Vegetables & Base
- 500g pumpkin (कद्दू), peeled and cubed
- potatoes
- 2 tbsp mustard oil (सरसों का तेल)
- 1 tsp fenugreek seeds (मेथी दाना)
- ½ tsp fennel seeds (सौंफ)
- ½ tsp nigella seeds (कलौंजी)
- ½ tsp cumin seeds (जीरा)
- A pinch of asafoetida (हींग)
- 1 bay leaf (तेजपत्ता)
Spices & Flavor
- ½ tsp turmeric powder (हल्दी)
- 1 tsp red chilli powder (लाल मिर्च)
- 1 tsp coriander powder (धनिया पाउडर)
- ½ tsp garam masala (गरम मसाला)
- 1 tsp dry mango powder (अमचूर)
- 1½ tbsp jaggery (गुड़)/sugar, grated
- Salt to taste (नमक स्वाद अनुसार
👩🍳 Method | विधि
Step 1: Prep the Pumpkin
- Peel and cube the pumpkin into medium-sized pieces.
- Wash and drain thoroughly.
- boil the pumpkin with potatoes
Step 2: Temper the Oil
- Heat mustard oil in a kadhai until it reaches smoking point.
- Lower the flame and add fenugreek, fennel, nigella, cumin, hing.
- Let them crackle and release aroma.
Step 3: Sauté Aromatics
- Add onion paste
- add tomatoes pury
- Add turmeric, red chilli, and coriander powder. Stir well.
Step 4: Add Pumpkin
- Toss in the pumpkin cubes and mix to coat with spices.
- Cover and cook on low flame for 10–12 minutes, stirring occasionally.
Step 5: Sweet & Tangy Finish
- Once pumpkin is soft and mashable, add jaggery, amchur, garam masala, salt and potatoes
- Mix gently and cook uncovered for 5 more minutes until flavors meld.
Step 6: Garnish with fresh coriander
- Serve with poori or parantha
🧘♀️ Fasting Variation | व्रत वाली सब्ज़ी
For Navratri or Ekadashi:
- Skip turmeric and red chili powder
- Use sendha namak (rock salt)
- Replace mustard oil with ghee or peanut oil
- Pair with kuttu ki poori or rajgira paratha
🍽️ Serving Suggestions | परोसने के सुझाव
- Classic Combo: Kaddu ki sabzi + Poori + Aloo Tamatar
- Festive Thali: Add kheer, sabudana tikki, and fruit chaat
- Modern Twist: Serve as a taco filling with mint chutney drizzle
🧠 Nutritional Benefits | पोषण संबंधी लाभ
Pumpkin is rich in:
- Vitamin A & C
- Antioxidants
- Fiber
- Low in calories, great for weight watchers
💭 Emotional Resonance | भावनात्मक जुड़ाव
This dish reminds many of childhood mornings, when the aroma of mustard oil and spices filled the house. It’s a dish that evokes nostalgia, festivity, and homecoming.
कई लोगों के लिए यह सब्ज़ी बचपन की यादों से जुड़ी होती है—माँ के हाथ की बनी पूरियों के साथ परोसी गई कद्दू की सब्ज़ी।
POORI
HOW TO MAKE POORI:-
TRY MY MORE RECIPES – KACHORI SABZI
🌟 Introduction | परिचय
There’s something magical about tearing into a hot, puffed poori. Whether it’s a Sunday breakfast, a wedding feast, or a Navratri thali, poori brings joy to every plate. Crisp on the outside, soft inside, and golden all over—this humble bread is a celebration in itself.
पूरी एक ऐसी डिश है जो हर भारतीय घर में खास मौकों पर बनती है। इसकी खुशबू और स्वाद बचपन की यादों से जुड़ी होती है।
🧭 Cultural Significance | सांस्कृतिक महत्व
Poori is more than just food—it’s tradition. From halwa-poori in North India to bhaji-poori in Maharashtra, it’s a staple across regions. It’s served during:
- Festivals like Diwali, Navratri, Janmashtami
- Temple offerings and bhandaars
- Weddings and special breakfasts
In fasting meals, poori is often made with kuttu atta or rajgira flour, making it vrat-friendly.
🛒 Ingredients | सामग्री
English:
- Whole wheat flour: 2 cups
- Semolina (sooji): 1 tbsp (optional, for crispness)
- Salt: ½ tsp
- Oil: 1 tsp (for dough) + for deep frying
- Water: as needed
हिंदी:
- गेहूं का आटा: 2 कप
- सूजी: 1 बड़ा चम्मच (वैकल्पिक)
- नमक: ½ छोटा चम्मच
- तेल: 1 छोटा चम्मच (गूंधने के लिए) + तलने के लिए
- पानी: आवश्यकतानुसार
🔥 Step-by-Step Recipe | स्टेप बाय स्टेप रेसिपी
1. Make the Dough
Mix flour, salt, and semolina. Add oil and rub into the flour. Slowly add water and knead into a tight, non-sticky dough.
Divide dough into small balls. Roll each into a 3–4 inch disc, not too thin or thick.
2. NOW ROLL THEM
3. Heat the Oil
Heat oil in a deep kadhai. Test with a small dough piece—it should rise immediately.
4. Fry the Pooris
Slide in one poori at a time. Gently press with a slotted spoon to help it puff. Flip and fry till golden.
5. Drain & Serve
Place fried pooris on paper towels to absorb excess oil. Serve hot!
🧘♀️ Fasting Variation | व्रत वाली पूरी
For vrat:
- Use kuttu atta or rajgira flour
- Replace regular salt with sendha namak
- Fry in ghee or peanut oil
🍽️ Serving Suggestions | परोसने के सुझाव
- Classic Combo: Poori + Aloo Tamatar + Halwa
- South Indian Style: Poori + Potato Masala + Coconut Chutney
- Festive Thali: Add kheer, sabudana tikki, and fruit chaat
- Modern Twist: Use poori as a taco shell with paneer stuffing
🧠 Tips for Perfect Puff | पूरी फुलाने के टिप्स
- Dough should be tight, not soft like roti
- Don’t use dry flour while rolling—use oil instead
- Oil must be hot, but not smoking
- Press gently while frying to help puffing
- Roll evenly—uneven thickness prevents puffing
अगर आप भी पूरी की सादगी और स्वाद को महसूस करना चाहते हैं, तो इस रेसिपी को ज़रूर आज़माएं।
📝 Final Thoughts | अंतिम विचार
Kaddu ki Sabzi With poori is more than just a recipe—it’s a memory, a ritual, and a warm embrace from the Indian kitchen. Whether you’re fasting, feasting, or simply craving comfort, this dish delivers every time.
अगर आप भी इस स्वाद को महसूस करना चाहते हैं, तो अगली बार कद्दू की सब्ज़ी ज़रूर बनाएं। स्वाद और सादगी का यह संगम आपको ज़रूर पसंद आएगा।
🔗 Curated External Recipe Links
- Kaddu ki Sabzi by Kabita’s Kitchen
A simple, spicy version with garlic and mustard seeds, ideal for everyday meals or festive pairings. - Kaddu ki Sabji by Dassana’s Veg Recipes
A no-onion, no-garlic vrat-friendly recipe with jaggery and fenugreek seeds. Includes tips for peeling pumpkin and using seeds creatively. - Kaddu Ki Sabji by Cook with Parul
A richly spiced, bhandaara-style version with video and step-by-step images. Great for festive thalis and temple-style cooking.
📣 Call to Action
Ready to turn your kitchen into a celebration zone? Try this soulful combo of Kaddu ki Sabzi with hot, puffed Pooris and let tradition meet taste on your plate. Whether you’re cooking for a festival, a weekend brunch, or just craving comfort—this recipe brings joy in every bite.
👉 Tag your creation with #KadduKiPooriMagic and share your festive thali with us on Instagram or Pinterest. Let’s make nostalgia go viral!
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