HimachalLunchVegetarian

Himachali Pahari Auriya Kaddu Recipe - Himachali Tangy Pumpkin Sabzi

Name: Himachali Pahari Auriya Kaddu Recipe - Himachali Tangy Pumpkin Sabzi
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Himachal
Ingredients: 500 grams kaddu (parangikai/ pumpkin) - cut into small chunks; 1/2 teaspoon cumin seeds (jeera); 1/4 teaspoon asafoetida (hing); 1 inch ginger - finely chopped; 4 cloves garlic - finely chopped; 2 teaspoons panch phoran masala; 1 teaspoon amchur (dry mango powder); 1 teaspoon coriander powder (dhania); salt - to taste; 1 teaspoon mustard oil; 2 teaspoon rice; 1 teaspoon mustard seeds; 1 teaspoon yellow mustard seeds

A vegetarian Himachal recipe with kaddu (parangikai/ pumpkin) - cut into small chunks, cumin seeds (jeera), asafoetida (hing). Ready in 45 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

655kcal

Estimated Cost

₹325-475

Carbs79g

Protein26g

Fats26g

Servings Scaler

Instructions

10 steps

1
To begin making the Himachali Pahari Auriya Kaddu Recipe, soak the rice and mustard seeds in 1/4 cup water for about 15 minutes
kaddu (parangikai/ pumpkin) - cut into small chunks(500 grams)cumin seeds (jeera)(1/2 teaspoon)mustard oil(1 teaspoon)rice(2 teaspoon)mustard seeds(1 teaspoon)yellow mustard seeds(1 teaspoon)
2
Grind the soaked rice and mustard seeds into a coarse paste in the mixer and keep it aside
kaddu (parangikai/ pumpkin) - cut into small chunks(500 grams)cumin seeds (jeera)(1/2 teaspoon)mustard oil(1 teaspoon)rice(2 teaspoon)mustard seeds(1 teaspoon)yellow mustard seeds(1 teaspoon)
3
Heat a kadai with oil over medium heat; add cumin seeds, asafoetida and allow it crackle for few seconds
cumin seeds (jeera)(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)mustard seeds(1 teaspoon)yellow mustard seeds(1 teaspoon)
4
Stir in the garlic and ginger and saute for a few seconds
inch ginger - finely chopped(1)cloves garlic - finely chopped(4)
5
Add the pumpkin, sprinkle a little salt and give it a stir
salt - to taste
6
Cover the pan and cook the pumpkin for about 10 minutes till it becomes soft
7
Once the pumpkin is cooked, add spice powders including panch phoran masala, amchur, coriander powder along with ground rice and mustard paste and stir fry till the masala is coated to give a delicious tasting Pahari Auriya Kaddu
kaddu (parangikai/ pumpkin) - cut into small chunks(500 grams)teaspoons panch phoran masala(2)amchur (dry mango powder)(1 teaspoon)coriander powder (dhania)(1 teaspoon)mustard oil(1 teaspoon)rice(2 teaspoon)mustard seeds(1 teaspoon)yellow mustard seeds(1 teaspoon)
8
Once done, check the salt and adjust according to taste
salt - to taste
9
Transfer the Pahari Auriya Kaddu to a serving bowl and serve hot
kaddu (parangikai/ pumpkin) - cut into small chunks(500 grams)
10
Serve the Pahari Auriya Kaddu Recipe along with Whole Wheat Onion Stuffed Kulcha and Tadka Dal for your everyday meals
kaddu (parangikai/ pumpkin) - cut into small chunks(500 grams)

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Recipe Source: archanaskitchen.com

HimachalLunchVegetarian

Himachali Pahari Auriya Kaddu Recipe - Himachali Tangy Pumpkin Sabzi

A vegetarian Himachal recipe with kaddu (parangikai/ pumpkin) - cut into small chunks, cumin seeds (jeera), asafoetida (hing). Ready in 45 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time45 min

Calories

655kcal

Est. Cost₹325-₹475

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

79g(48%)

Protein

26g(16%)

Fats

26g(36%)

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Directions

10 steps

1
To begin making the Himachali Pahari Auriya Kaddu Recipe, soak the rice and mustard seeds in 1/4 cup water for about 15 minutes
kaddu (parangikai/ pumpkin) - cut into small chunks(500 grams)cumin seeds (jeera)(1/2 teaspoon)mustard oil(1 teaspoon)rice(2 teaspoon)mustard seeds(1 teaspoon)yellow mustard seeds(1 teaspoon)
2
Grind the soaked rice and mustard seeds into a coarse paste in the mixer and keep it aside
kaddu (parangikai/ pumpkin) - cut into small chunks(500 grams)cumin seeds (jeera)(1/2 teaspoon)mustard oil(1 teaspoon)rice(2 teaspoon)mustard seeds(1 teaspoon)yellow mustard seeds(1 teaspoon)
3
Heat a kadai with oil over medium heat; add cumin seeds, asafoetida and allow it crackle for few seconds
cumin seeds (jeera)(1/2 teaspoon)asafoetida (hing)(1/4 teaspoon)mustard seeds(1 teaspoon)yellow mustard seeds(1 teaspoon)
4
Stir in the garlic and ginger and saute for a few seconds
inch ginger - finely chopped(1)cloves garlic - finely chopped(4)
5
Add the pumpkin, sprinkle a little salt and give it a stir
salt - to taste
6
Cover the pan and cook the pumpkin for about 10 minutes till it becomes soft
7
Once the pumpkin is cooked, add spice powders including panch phoran masala, amchur, coriander powder along with ground rice and mustard paste and stir fry till the masala is coated to give a delicious tasting Pahari Auriya Kaddu
kaddu (parangikai/ pumpkin) - cut into small chunks(500 grams)teaspoons panch phoran masala(2)amchur (dry mango powder)(1 teaspoon)coriander powder (dhania)(1 teaspoon)mustard oil(1 teaspoon)rice(2 teaspoon)mustard seeds(1 teaspoon)yellow mustard seeds(1 teaspoon)
8
Once done, check the salt and adjust according to taste
salt - to taste
9
Transfer the Pahari Auriya Kaddu to a serving bowl and serve hot
kaddu (parangikai/ pumpkin) - cut into small chunks(500 grams)
10
Serve the Pahari Auriya Kaddu Recipe along with Whole Wheat Onion Stuffed Kulcha and Tadka Dal for your everyday meals
kaddu (parangikai/ pumpkin) - cut into small chunks(500 grams)