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Kaddu Ki Sabzi #kaddukisabzi

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Kaddu Ki Sabji:

Ingredients:
Pumpkin: 800g [00:45]
Green Chilli: 3 pieces [01:58]
Ginger: 1.5 inches [02:03]
Mustard Oil: 3 tbsp [02:19]
Fennel Seed: 1 tbsp [02:47]
Cumin: 1/2 tsp [02:49]
Mustard Seed: 1 tsp [02:51]
Coriander Coarse Powder: 1 tbsp [02:54]
Fenugreek Seed: 1/2 tsp [02:59]
Bay Leaves: 2 pieces [03:07]
Dry Red Chilli: 2 pieces [03:10]
Turmeric: 1 tsp [04:02]
Kashmiri Red Chilli: 1 tsp [04:06]
Salt: As per taste [04:12]
Coarsely Crushed Red Chilli: 1 tsp [04:31]
Cumin Powder: 1 tsp [04:39]
Coriander Powder: 2 tsp [04:42]
Black Salt: 1 tsp [04:46]
Hot Water: 1 tsp [05:16]
Jaggery Powder: 1 tbsp [06:01]
Amchur Powder: 1 tbsp [06:06]
Kasoori Methi: 1 tsp [06:24]
Garam Masala: 1 tsp [06:28]
Coriander Leaves: 1 tsp [06:33]

Instructions:

Prepare the Pumpkin: Wash the pumpkin, and cut it into small pieces, keeping the skin on for extra flavor, as done in traditional preparations [01:06].
Make the Spice Paste: In a mortar and pestle, crush green chilies and ginger into a coarse paste [02:08].
Temper the Spices: Heat mustard oil in a pan. Once hot, add fennel seeds, cumin seeds, mustard seeds, coarse coriander powder, fenugreek seeds, bay leaves, and dried red chilies. Let them temper until fragrant [02:39].
Add Ginger-Chilli Paste: Add the crushed ginger and green chili paste to the pan and stir-fry for a few minutes [03:30].
Cook the Pumpkin: Add the chopped pumpkin to the pan. Mix it with the spices and cook for 5 minutes [03:46].
Add Ground Spices: Add turmeric powder, Kashmiri red chili powder, and salt. Mix well and cover the pan for a few minutes to allow the pumpkin to cook and soften slightly [04:01].
Final Seasoning: Once the pumpkin is semi-cooked, add coarsely crushed red chili, cumin powder, coriander powder, and black salt. Mix thoroughly [04:30].
Add Water: Pour in a small amount of hot water and mash some of the pumpkin pieces to create a thick, lumpy texture. Continue to cook for a few more minutes [05:15].
Add Final Flavors: Stir in jaggery powder and amchur powder (or tamarind paste). This combination of sweet and tangy flavors is a key element of the dish [06:00].
Garnish: Finish the dish by adding kasoori methi, garam masala, and fresh coriander leaves. Stir and serve hot with pooris or parathas [06:24].

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