Kaddu Panch Phoran (Pumpkin, Petha, Sitaphal) is a delicious dry sabji (vegetable). Pretty simple and easy to make this side dish can be served along with rice and dal or even goes well with roti or paratha. I love this sabji made in mustard oil with Paratha. The aroma you get from panch phoran (mix of five whole spices) is too good.
For this recipe I like to buy pumpkin that is not ripe and has a green tender skin as I cook this dish with the skin.
You may like to try our other similar recipes like Sem and Methi ki Sabji, Masala Arbi (Colocasia roots), Pepper Baby Corn and Pyaz Karela Masala.
Yield: 2 to 3 serving
Prep time: 5 minutes
Total time: 15 to 20 minutes
Ingredients For Kaddu Panch Phoran (Pumpkin, Petha, Sitaphal)
500 grams pumpkin
2 green chilli slit into 2
1 teaspoon coriander chopped
1 teaspoon panch phoran
1 tablespoon dhania powder
½ teaspoon chilli powder
¼ teaspoon haldi
½ teaspoon garam masala
1 teaspoon amchur (mango powder)
Pinch of hing (asafoetida)
Salt to taste
2 tablespoon mustard oil
Directions For Kaddu Panch Phoran (Pumpkin, Petha, Sitaphal)
- Chop the pumpkin into medium size pieces with the skin.
- Heat oil in a pan; add hing, chilli, panch phoran and let it crackle.
- Add the pumpkin and saute for 2 minutes.
- Add salt and turmeric and saute.
- Cover and cook till half cooked.
- Add coriander, chilli, garam masala, amchur and saute till there is no moisture and the pumpkin is cooked.
- Garnish with chopped coriander.
- Serve with roti and rice.
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