Achari Kaddu Ki Sabzi (Pickled Pumpkin Curry)
Description:
Achari Kaddu Ki Sabzi is a flavorful dry curry that brings together the earthy sweetness of pumpkin and the tangy, spice-laden profile of pickle masala. This North Indian dish is a delightful treat for those who love bold, tangy flavors. Packed with the health benefits of pumpkin, which is low in calories and rich in water content, this sabzi is not only nourishing but also good for lowering cholesterol. The addition of pickle masala brings a unique zing, making this dish an ideal choice for a quick and satisfying lunch or dinner. Its spicy, aromatic qualities make it a perfect companion to soft Phulka or Dal Banjara.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Kaddu (Parangikai / Pumpkin) | 500 grams, cut into 1-inch cubes |
| Ginger | 1-inch piece, finely chopped |
| Garlic | 1 teaspoon, finely chopped |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Mustard Seeds (Rai / Kadugu) | 1/2 teaspoon |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Kalonji (Onion Nigella Seeds) | 1/4 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Green Chillies | 2, slit |
| Red Chilli Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Oil | As needed for frying |
| Salt | To taste |
| Punjabi Style Mango Pickle | 1 teaspoon (use only the masala, not pieces) |
| Coriander (Dhania) Leaves | 2 sprigs, finely chopped |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 3-4
Instructions
-
Cook the Pumpkin:
- Start by placing the cut pumpkin cubes into a pressure cooker with approximately 1/4 cup of water and a pinch of salt.
- Pressure cook the pumpkin for 1 whistle. Once done, turn off the flame and let it cool slightly.
- Drain any excess water and transfer the cooked pumpkin into a bowl. Set it aside.
-
Prepare the Tempering:
- Heat a skillet over medium flame and add a little oil to it.
- Once the oil heats up, add mustard seeds, fenugreek seeds, fennel seeds, cumin seeds, and kalonji. Let them sizzle for a few seconds, releasing their aromatic flavors.
- Add a pinch of asafoetida (hing) to the tempering, followed by finely chopped ginger, garlic, and green chillies. Sauté for a few seconds until fragrant.
-
Spice It Up:
- Add salt to taste and then stir in the dry spices: red chilli powder, amchur powder, turmeric powder, and garam masala powder. Allow the spices to cook for about 2 minutes, stirring frequently.
-
Add the Pickle Masala:
- Now, add the Punjabi style mango pickle masala (just the masala, not the pieces). This adds the signature tangy, spicy pickle flavor to the sabzi. Stir to combine the masala with the tempering.
-
Combine Pumpkin and Masala:
- Gently add the pre-cooked pumpkin cubes into the skillet with the tempering and pickle masala. Stir everything together carefully, ensuring that the pumpkin is coated with the spicy, tangy mixture.
- Garnish with freshly chopped coriander leaves for a burst of color and freshness.
-
Final Touches:
- Let the sabzi cook for another 5 minutes on low heat to allow the flavors to meld together. The pumpkin should be tender, and the masalas should coat it perfectly.
-
Serve:
- Serve your delicious Achari Kaddu Ki Sabzi hot, accompanied by warm Phulka or Dal Banjara for a hearty and fulfilling meal.
This Achari Kaddu Ki Sabzi is not only a treat for your taste buds but also a healthy, nutrient-packed dish that can be enjoyed by the whole family. The zingy, spicy nature of this sabzi makes it a great choice for any meal, whether you’re preparing lunch on a busy day or relaxing at dinner. The use of fresh, aromatic spices and tangy pickle masala elevates the flavors, giving you a taste of traditional North Indian cuisine in every bite.
