Kashifal ki Sabzi/ Spiced Pumpkin Curry
Pumkin which is known as Kashifal is one common dish in North India. In fact its been widely used in almost all regional cuisine. Internationally this vegetable is loved very much. They are mild sweet in taste. Its one of the super-food which is extremely beneficial from health point of view. This is a perennial plant. Its leaves, blossoms, fruit and even seeds are considered healthy. Do you know pumpkin seeds contain more protein than the meat. The blossoms when coated with gram flour and shallow fried that tastes divinely awesome. This is a versatile vegetable which is used to make savoury dish as well as sweet dish. However it can be mixed with other vegetables e.g mix vegetable and sambar.
Also read more pumpkin recipes here:
Pumpkin Pie is one of the most popular dish. Pureed pumpkin is also a good ingredient to make thick curry base. Its an excellent food not only from nutrition point of view but also very pleasing to the taste buds.
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Well this recipe has come straight from my mother-in-law’s kitchen. Normally we add dry mango powder or aamchur to adjust the sweetness of pumpkin in curry. However many places they add jaggery or gur to add more sweet and sour tangy taste. In this recipe below I’m not adding jaggery but you can add if you want sweet & sour taste in your dish.
Lets make this Pumpkin Curry/ Kashifal Ki Sabzi in North Indian Style.
Pumpkin Curry in Authentic North Indian Style/ Kashifal ki Sabzi
- Heat oil in a frying pan.
- Once Oil is hot put one tea spoon cumin seeds. Let it splutter and then immediately add green chillies, onion slices. Sauté for 1 min till onion turns translucent
- Add ginger garlic paste and sauté for 1 minute until it leaves its raw smell. You can add freshly chopped ginger & garlic or skip as per your taste.
- Add diced pumpkin. Sauté for 2minutes on high to medium flame.
- Add salt and cover with lid. Keep on low flame for 3 - 5 minutes till its half cooked.
- Then add coriander powder, red chilli powder, turmeric powder and mix it well. Add 4-5 tbsp water and stir gently.
- Cover the pan with lid & cook for another 7 - 8 mins in low flame. Stir occasionally as pumpkin is very soft and will be mashed completely.
- Don’t add more water as pumpkin itself is watery and leaves water in the process of cooking.
- Add 1 tea spoon of amchur powder (Dry Mango Powder) to adjust the sweetness of pumpkin.
- Turn off the gas. Add ¼ tsp garam masala to it. Garnish it with freshly chopped coriander leaves and serve hot with paratha, chapatti, and poori.