Meethi-Teekhi Pumpkin Vegetable: If you want to make something simple yet extremely tasty for your guests, then Sweet-Spicy Pumpkin Sabzi with Namkeen Puri is a great option. Its mild sweet and spicy taste combined with salty puri makes such a perfect combination that the eater keeps licking his fingers. The special thing is that this vegetable is prepared in less time and with simple ingredients, yet the taste is such that guests will not remain without praising you. So let’s know its recipe.
Meethi-Teekhi Pumpkin Vegetable
Sweet-Spicy Pumpkin Sabzi is a delicious and balanced Indian dish, in which the natural sweetness of pumpkin is given a mild sour-spicy flavor with the addition of tamarind, jaggery/sugar and spices. It is seasoned with mustard seeds, cumin seeds, green chillies and curry leaves, which enhances its aroma and taste. This vegetable is especially popular in North Indian and Gujarati cuisine and goes well with roti or puri.
Calories 150kcal
Ingredients
- 500 Gram Pumpkin
- 2-3 Green chilly
- 1 Tomato cut up
- Salt as per taste
- green coriander leaves for garnish
- 1/2 spoon Cumin
- 1/2 spoon rye
- 1/3 spoon turmeric powder
- 1/3 spoon chilli powder
- 1/4 spoon coriander powder
- 2 spoon Oil
- 1/2 spoon Sugar
Instructions
Step 1: Prepare the Pumpkin
- First of all wash the pumpkin thoroughly. Then remove the peel, remove the seeds and cut the pumpkin into small equal pieces, so that it cooks quickly and evenly.
![Pumpkin washed, peeled, seeds removed, and cut into small uniform pieces for even cooking]()
Step 2: Chop remaining vegetables
- Now wash the tomatoes and cut them into fine pieces. Also cut green chillies lengthwise or into small pieces, which will add mild spiciness to the vegetable.
![Tomatoes washed and finely chopped; green chilies sliced lengthwise or into small pieces for mild spiciness]()
Step 3: Heat oil on gas
- Place a kadhai or pan on gas and add 2–3 teaspoons of oil in it. Let the oil heat well on medium flame.
![A pan on medium heat with 2–3 tablespoons of oil heating up]()
Step 4: Add tempering
- When the oil becomes hot, add mustard seeds to it. When mustard seeds start crackling, add cumin seeds and fry for a few seconds, so that the aroma of tadka starts coming.
![Mustard seeds added to hot oil, followed by cumin seeds, sizzling and releasing aroma]()
Step 5: Cook the Pumpkin
- Now add chopped green chillies and pumpkin in the pan. Add salt as per taste and stir everything well. Then cover the lid and let it cook for about 5 minutes, so that the pumpkin becomes a little soft.
![Chopped green chilies and pumpkin added to the pan, salted, stirred, and covered to cook for 5 minutes until slightly soft]()
Step 6: Add spices and tomatoes
- After 5 minutes, add chopped tomatoes, turmeric, red chili powder and coriander powder. Mix everything well and then cover and cook until the pumpkin becomes completely soft and spicy.
![Chopped tomatoes, turmeric, red chili powder, and coriander powder added to pumpkin, mixed well, and cooked until fully soft and flavorful.]()
Step 7: Add coriander to the spicy curry
- If you like sweet-spicy taste, then add 2 spoons of sugar and mix lightly. Finally add green coriander leaves on top, stir once and turn off the gas.
![Optional 2 teaspoons sugar added for sweet-spicy taste; chopped fresh coriander sprinkled on top and mixed before turning off the heat."]()
Step 8: Serving
- Your delicious sweet-spicy pumpkin sabzi is ready, serve it with hot roti or paratha.
![Sweet and spicy pumpkin curry served hot with roti or paratha on a plate]()
Notes
some additional tips
- Always choose fresh and slightly firm pumpkins. Overripe pumpkin makes the vegetable mushy and overly mushy, while fresh pumpkin retains its shape and flavor even after cooking.
- While making the vegetable, cut the pumpkin into uniform sized pieces. This will cook all the pieces evenly and the texture of the vegetable will remain good. By mixing big and small pieces, some may become more melted and some may remain raw.
- It is most important to maintain sweet-spicy taste balance. Do not add too much sugar at once, first add a little and taste it, then increase it if needed. This will keep the taste of the vegetable perfect.
- Pumpkin has the ability to release water, so do not add too much water separately. When cooked covered on low to medium flame, it dissolves well in its own water and the taste also remains thick.
- Always crackle the tadka well, because the right flavor of mustard and cumin enhances the taste of the vegetable. Undercooked tadka does not make the vegetable that aromatic.
- If you like light sourness, you can add a little dry mango powder at the end. This gives a nice spicy flavor along with sweet and spicy taste.
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