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Kaddu Ki Sabji Konkan Style | Pumpkin Recipe | Kaddu Recipe
Kaddu ki Sabji recipe: Experience the celebration of different textures and delicately balanced flavors with this traditional Kaddu ki Sabji Konkan Style recipe (also known as Bakar Bhaji recipe) from India’s west coast. Our slightly spicy Konkani Pumpkin recipe will surely be a treat for your taste buds. Do try it, especially if you like easy pumpkin recipes.
A delicious vegetarian recipe that is easy to make, this kaddu ki sabji recipe (bakar bhaji recipe or kaddu bhaji recipe) is a marriage made in heaven! All its ingredients come together beautifully to complement each other…the coconut, khus khus (poppy seeds), and peanuts blend together into a wet paste to provide it with a rich creamy and nutty flavor, while the tamarind suggests a bit of sourness that balances out the sweetness of jaggery and the spiciness of goda masala and red chilli powder. Heavenly!
This traditional kaddu ki sabji recipe is one of the best pumpkin recipes we have come across, and one that you should definitely add to your collection of recipes and culinary repertoire.
Learn how to make Kaddu ki Sabji Konkan Style (bakar bhaji) at home with our short and easy kaddu ki sabji video tutorial. Find all ingredients here with a step by step cooking method, prep time, and cook-time.
You may also like to try:
Indian Green Beans with California Walnuts
Konkani Cucumber and Pomegranate Salad
See all our Vegetarian Recipes right here!
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RECIPE
INGREDIENTS
Wet Paste:
6 packed tablespoons coconut, grated, roasted
6 tablespoons roasted peanuts
2 1⁄2 teaspoons khus khus (poppy seeds), roasted
4 tablespoons vegetable oil
1 1⁄4 teaspoons black mustard seeds
1⁄2 teaspoon fenugreek seeds (methi dana)
1/8 teaspoon asafoetida powder (hing)
1 kilogram pumpkin (kaddu), ripe, peeled and cut into ¾-inch pieces
1 1⁄2 teaspoons tamarind paste
2 1⁄4 tablespoons goda masala
3⁄4 teaspoon turmeric powder (haldi)
3⁄4 teaspoon red chilli powder, mild
1 1⁄2 teaspoons salt, to taste
2 teaspoons jaggery (gur), grated, or to taste
COOKING METHOD
- Make the wet paste: place roasted coconut in a wet grinder / food processor; add peanuts, khus khus, and just enough water (about ¼ cup) to process. Run till it forms a smooth paste. Reserve.
- Place a kadhai or wok on medium heat; add oil. Once the oil is hot but not smoking, toss in mustard seeds. Once they begin to crackle and pop, add fenugreek seeds and asafoetida. Give it a good stir, and add pumpkin cubes; cook, stirring, for 3 – 4 minutes.
- Pour 1 cup water into the kadhai; cook, covered, for about 5 minutes. Remove lid and cook on high heat till the liquid evaporates, 8 – 10 minutes.
- Tip in reserved wet paste, tamarind paste, goda masala, turmeric powder, and red chilli powder; stir well to combine.
- Toss in salt and gur (jaggery), and continue to cook till the jaggery dissolves completely. Remove from heat.
- Serve hot with rice or roti.
Cook’s Note: Goda masala is a traditional Maharashtrian / Konkani spice masala.
Serves: 6 as part of a larger meal
- Make the wet paste: place roasted coconut in a wet grinder / food processor; add peanuts, khus khus, and just enough water (about ¼ cup) to process. Run till it forms a smooth paste. Reserve.
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