Pumpkin Sabzi Recipe with Panch Phoron Masala
Pumpkin Sabzi with Panch Phoron Masala is a delightful, aromatic South Indian dish that’s incredibly easy to prepare. With the earthy sweetness of pumpkin paired with the distinctive flavors of Panch Phoron masala and the tang of mustard oil, this sabzi is perfect for any meal. It is quick to prepare, requiring no pre-planning, and the use of mustard oil enhances the dish, giving it a rich and authentic flavor. You can serve this Pumpkin Sabzi with Tawa Paratha and Punjabi Kadhi Pakora for a wholesome, hearty lunch or even pack it into your lunchbox for a fulfilling workday meal.
Cuisine:
South Indian
Course:
Lunch
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai / Pumpkin), peeled and cut into cubes | 500 grams |
| Curry leaves | 2 sprigs |
| Dry red chillies | 2 pieces |
| Panch Phoron Masala | 2 teaspoons |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Salt | To taste |
| Mustard oil | 2 teaspoons |
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Instructions:
-
Prepare the Pumpkin: Start by peeling and cutting the pumpkin (kaddu) into half-inch cubes. Set aside.
-
Heat the Mustard Oil: In a heavy-bottomed wok or kadai, heat 1 teaspoon of mustard oil over medium heat. Allow the oil to heat until it begins to smoke.
-
Temper the Spices: Once the mustard oil reaches its smoking point, add the Panch Phoron Masala. Let it sizzle and infuse the oil with its fragrant spices. Next, add the curry leaves and dry red chillies, frying them until the chillies darken slightly and release their aroma.
-
Add Turmeric Powder: Quickly add the turmeric powder (haldi) and toss everything together, allowing the spices to coat the oil and release their vibrant color.
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Cook the Pumpkin: Add the chopped pumpkin cubes to the wok, tossing them to coat well in the spiced oil. Sprinkle salt over the pumpkin and stir to combine. Let it cook for 2-3 minutes on a low flame, allowing the pumpkin to absorb the flavors.
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Steam the Pumpkin: Add a little water over the pumpkin, cover the pan, and let it cook on low heat for about 10 minutes or until the pumpkin softens and becomes tender. Check for salt and spice levels at this stage, adjusting to taste.
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Dry Out Excess Moisture: Once the pumpkin is tender, remove the lid and allow any excess moisture to evaporate, stirring occasionally.
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Finishing Touch: Stir in some freshly chopped coriander leaves to add freshness and flavor.
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Serve: Serve the Pumpkin Sabzi warm, paired with Tawa Paratha and Punjabi Kadhi Pakora for a complete meal.
Tips:
- For an extra burst of flavor, try adding a pinch of garam masala or red chilli powder at the end, depending on your heat preference.
- If you prefer a sweeter taste, you can add a little jaggery or sugar to balance out the spices.
- You can also make this dish with other vegetables like bottle gourd (lauki) or sweet potatoes for a variation.
This Pumpkin Sabzi with Panch Phoron Masala is sure to be a hit, whether you’re serving it for a special meal or a simple weeknight dinner. Enjoy the harmonious blend of spices and the natural sweetness of pumpkin in this satisfying dish.
