Achari Kaddu Ki Sabzi Recipe

Achari Kaddu Ki Sabzi Recipe is a dry sabzi made with pickle masala that has the slight flavor of tanginess and strong flavor of spices. Pumpkin is a vegetable that is filled with lots of nutrients, as it has good amount of water content present in the vegetable. It is good for reducing cholesterol as well. The sabzi can be made any busy day to pack it for your lunch or just simply have it for dinner. Course : Lunch Ingridients : 500 grams Kaddu (Parangikai/ Pumpkin) , cut into 1 inch cubes 1 inch Ginger , finely chopped 1 teaspoon Garlic , finely chopped 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Fennel seeds (Saunf) 1 teaspoon Cumin seeds (Jeera) 1/4 teaspoon Kalonji (Onion Nigella Seeds) 1 pinch Asafoetida (hing) 2 Green Chillies , slit 1 teaspoon Red Chilli powder 1 teaspoon Amchur (Dry Mango Powder) 1 teaspoon Turmeric powder (Haldi) 1 teaspoon Garam masala powder Oil Salt , to taste 1 teaspoon Punjabi style mango pickle , use only the masala and not the pieces 2 sprig Coriander (Dhania) Leaves , finely chopped Instructions To begin making the Achari Kaddu Ki Sabzi, combine the pumpkin along with 1.4 cup of water and salt and pressure cook for 1 whistle. Turn off the flame. Drain the remaining water and transfer the pumpkin into a bowl. Heat a skillet with oil on medium flame, add the mustard seeds, fenugreek seeds, fennel seeds, onion seeds and cumin seeds, allow them to sizzle.  Add a pinch of asafoetida, then add the ginger, garlic and green chilli and saute for few seconds Sprinkle some salt, and add the other masalas- red chilli powder, amchur powder, turmeric powder and garam masala. Add in only the masala/gravy from the Punjabi pickle. Finally add in the cooked pumpkin cubes, coriander leaves and give Achari Kaddu Ki Sabzi a good stir. Serve the Achari Kaddu Ki Sabzi Recipe along with Phulka and Dal Banjara Recipe - Langar Wali Dal by the side to enjoy your lunch meal.