Indian Style Slightly Sweet and Sour Pumpkin and Sweet Potato | Kaddu ki Sabzi | Pumpkin and Sweet Potato Subzi

A great use for left over pumpkin. Or cook from scratch.

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Indian Spiced Pumpkin | Side Dish | Vegetarian | A Life Time of Cooking

The challenge of every xmas – and Thanksgiving, for that matter – is how to use the left over roasted pumpkin. I have found the solution.

Inspired by The Back Yard Lemon Tree, I took the Delhi Style Sweet and Sour Pumpkin and mixed it up a little to use up several different xmas leftovers. It was delicious. Do read the original recipe – it is from Madhur Jaffrey.

Are you looking for similar recipes? Try Pumpkin Curry, Pumpkin Soup and Pumpkin Risotto. And try these Sweet Potato dishes: Sweet Potato Subzi with Yoghurt, and Potato and Sweet Potato Spicy Curry.

Try other Subzis – Kohlrabi Subzi, Carrots and Green Peas Subzi, and Potato and Spinach Subzi.

You might also like to explore all of our Subzi recipes, all of our Pumpkin recipes and all of our Sweet Potato dishes.  Have a look at all of our Indian Vegetable Curries, and all of our Indian recipes. Or simply explore our Early Autumn dishes.

Indian Spiced Pumpkin | Side Dish | Vegetarian | A Life Time of Cooking

Indian Style Slightly Sweet and Sour Pumpkin

Source: Adapted from The Back Yard Lemon Tree’s Delhi Style Sweet and Sour Pumpkin
Cuisine: Indian
Prep Time: 2 mins
Cooking Time:  10 mins max
Serves: 2-6 depending how you use it

ingredients
4 Tblspn ghee
1 small onion, chopped finely
0.25 tspn cumin seed
0.25 tspn nigella seed (kalonji)
0.25 tspn fennel seed
0.25 tspn black pepper corns
3 dried red chillies
8–12 fresh curry leaves
500 – 900 g cooked pumpkin (I used Butternut) and sweet potato, cut into 2.5 cm cubes
0.25 – 1 tspn sea salt
a scant Tblspn grated jaggery
2 tspn amchur powder or lime juice
the finely grated peel of 1 small lime
0.5 cup or more water
A bunch green coriander, chopped fine

method
Heat oil in a tawa, wok or frying pan. When oil is hot, add curry leaves and cumin seeds. Let sizzle for about 10 seconds, then add nigella, fennel, fenugreek seeds, peppercorns and whole red chillis. Stir round and allow to sizzle for a few seconds, then add the onion and fry off until translucent.

Add the cooked, cubed pumpkin and sweet potato and stir, mixing well in the spices.

Add the water to the pumpkin mixture and stir. Cover, turn heat to low and cook for 5 – 10 minutes until pumpkin is hot and the spices integrated. Stir periodically.

When the pumpkin mixture is hot and ready to be served, add salt, sugar and amchur or lime juice. Stir gently – the mixture will be slightly mashed already, but if you want it more like a mash, gently continue to mash the pumpkin mixture, retaining a little of the texture. Stir through the chopped coriander and grated lime peel.

 

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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