Achari Kaddu Recipe

    achari kaddu

    Achari Kaddu Recipes – Achari Pumpkin Recipe

    Achari kaddu recipe is a scrumptious zingy-spicy recipe of pumpkin. Many of us don’t like eating pumpkin, especially kids. We all often make pumpkin in numerous styles. Today we are showing you to make a very simple yet delicious and tangy recipe of Achari pumpkin. The spices we used for this savory dish are same as required for making the pickles. The pumpkin chunks are stir fried in the spices until soft and tender.

    This sabzi of achari pumpkin is usually prepared for family functions and gatherings and is also a great hit among my family. Serve this scrumptious sabzi with poori and parantha. You will be overwhelmed by its tanginess, spiciness of this dish. Even those who don’t like eating pumpkin will relish eating this achari Kaddu recipe. So, all the pumpkin lovers out there, you all are in for a treat! Follow this simple recipe for Achari Pumpkin. Enjoy!

    Directions

    Getting ready:

    1. Separate out the seeds and marrow from pumpkin, cut it in small chunks.

    achari kaddu

    2. Place the pumpkin pieces into water and rinse through.

    achari kaddu recipeMaking:

    3. Heat some oil in the pan. When oil is hot, add fenugreek seeds, mustard seeds and cumin seeds, saute for few seconds. Keep the flame low.

    achari kaddu

    4. Then add asafoetida, finely chopped green chilly, ginger, turmeric powder, and coriander powder and saute the spices for a while or until they emit good aroma.

    achari kaddu sabzi

    5. After sautéing the spices, add pumpkin chunks to it, followed by salt, red chilly powder, fennel powder, mango powder and mix all ingredients really well until the chunks are coated well with the spices.

    achari kaddu recipe

    6. Now add 1/4 cup water into the sabzi, stir the sabzi to mix well.

    achari kaddu sabzi

    7. Cover and cook for 5 minutes on low flame.

    achari kaddu sabzi

    8. Open the lid and stir the sabzi nicely. Add water, if required. Cover again and cook for 5 more minutes and check later. It is really important to check and stir the sabzi after every 5 minutes.

    achari kaddu

    9. The chunks have turned soft. Now add garam masala (optional) and green coriander into the sabzi. Mix well.

    achari kaddu sabzi

    10. Pumpkin sabzi is ready, turn off the flame and take it out in a bowl.

    achari kaddu sabziServing:

    11. Garnish it with green coriander sprigs and serve this tantalizing pumpkin sabzi with steaming hot pooris and parantha and relish eating.

    For 3 to 4 members
    Time – 30 minutes

    Achari Kaddu Recipe Achari Kaddu Recipe
    Author: 
    Recipe type: Main course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Pumpkin - 500 grams
    • Mustard oil - 2 to 3 tbsp
    • Green coriander - 2 to 3 tbsp (finely chopped)
    • Cumin seeds - ½ tsp
    • Fenugreek seeds - 1 tsp
    • Asafoetida - 1 pinch
    • Coriander powder - 1.5 tsp
    • Green chilly - 2 (finely chopped)
    • Ginger - 1 inch piece (grated)
    • Fennel powder - 1.5 tsp
    • Turmeric powder - ¼ tsp
    • Mango powder - ¾ tsp
    • Red chilly powder - ¼ tsp
    • Salt- 1 tsp or as per taste
    • Garam masala - ¼ tsp
    Instructions
    1. Separate out the seeds and marrow from pumpkin, cut it in small chunks.
    2. Place the pumpkin pieces into water and rinse through.
    3. Heat some oil in the pan. When oil is hot, add fenugreek seeds, mustard seeds and cumin seeds, saute for few seconds. Keep the flame low.
    4. Then add asafoetida, finely chopped green chilly, ginger, turmeric powder, and coriander powder and saute the spices for a while or until they emit good aroma.
    5. After sautéing the spices, add pumpkin chunks to it, followed by salt, red chilly powder, fennel powder, mango powder and mix all ingredients really well until the chunks are coated well with the spices.
    6. Now add ¼ cup water into the sabzi, stir the sabzi to mix well.
    7. Cover and cook for 5 minutes on low flame.
    8. Open the lid and stir the sabzi nicely. Add water, if required. Cover again and cook for 5 more minutes and check later. It is really important to check and stir the sabzi after every 5 minutes.
    9. The chunks have turned soft. Now add garam masala (optional) and green coriander into the sabzi. Mix well.
    10. Pumpkin sabzi is ready, turn off the flame and take it out in a bowl.
    11. Garnish it with green coriander sprigs and serve this tantalizing pumpkin sabzi with steaming hot pooris and parantha and relish eating.

     

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