Bhandara Style Kaddu Ki Sabji: If your children also refuse to eat pumpkin, then don't worry, just try this secret recipe for making pumpkin vegetable.

Bhandara Style Kaddu Ki Sabji: One question that's asked in almost every household is, "Mom, what's for dinner today?" As soon as the answer comes from the kitchen: pumpkin sabji, children's faces instantly light up. Not only children, but sometimes even adults make faces at the mere mention of pumpkin. If this is the case in your home, then there's no need to worry. Today, we'll share a magical pumpkin recipe that will turn children into pumpkin lovers.

This magical recipe is none other than the sweet and sour pumpkin vegetable found at bhandaras. The aroma of this bhandara vegetable is so wonderful that it makes your mouth water even if you're not hungry. Furthermore, its spicy, slightly sour, and slightly sweet flavor makes children lick their fingers. The special thing is that the traditional pumpkin flavor is completely transformed when prepared this way. Let's learn the easy and quick method.

Required materials

Pumpkin – 500 grams (cut into small pieces)

Mustard oil – 2 to 3 tablespoons

Fenugreek seeds and fennel seeds – 1 teaspoon each (for tempering)

Bay leaves and dried red chilies – 2 pieces each

Green chillies and ginger - finely chopped

Spices – turmeric, Kashmiri red chili, coriander powder, garam masala

For sourness – Amchur powder or tamarind pulp (1 teaspoon)

For sweetness - Jaggery or sugar (2 teaspoons)

Coriander leaves - finely chopped.

Instant method of preparation

To make the sweet and sour pumpkin curry, first heat two to three tablespoons of mustard oil in a pan. When the oil begins to smoke, reduce the heat and add a tempering of fenugreek seeds, fennel seeds, bay leaves, asafoetida, and dried red chilies. Once these spices crackle, add finely chopped green chilies and grated ginger and fry for a few seconds. Now, add small pieces of pumpkin to the pan and fry over high heat for two minutes, stirring constantly. Then, reduce the heat and add turmeric, coriander powder, Kashmiri red chili powder, and salt to taste. After thoroughly mixing the spices, sprinkle half a cup of water into the curry, cover the pan, and simmer for 8 to 10 minutes, until the pumpkin is completely soft.

When the pumpkin is thoroughly mashed, add two teaspoons of powdered jaggery or sugar and one teaspoon of dry mango powder for a secret twist. Mash a few pieces of pumpkin lightly with a ladle, thickening the gravy and making it more fluid. Cook uncovered for two minutes to allow the sweet and sour flavors to blend well with the pumpkin. Finally, add half a teaspoon of garam masala and plenty of freshly chopped coriander leaves, and turn off the heat. Your hot, aromatic Bhandara-style pumpkin curry is ready. Serve with hot puris.