Kaddu (pumpkin) is a nutrient-dense vegetable provided by Green Garden. Its sweet, earthy flavor makes it suitable for both savory dishes and desserts.
 
Recipe You Should Definitely Try:
 
How to Make Pumpkin Tikki 
 
Ingredients:
 
Grated pumpkin (white or yellow) – 1½ cups (peeled, deseeded, squeezed)
Boiled mashed potatoes – 1 cup
Bread crumbs – ½ to ¾ cup (plus more for coating if needed)
Green chili – 1 finely chopped
Ginger – ½ tsp grated
Coriander leaves – 2 tbsp chopped
Garam masala – ½ tsp
Red chili powder – ¼ tsp
Salt – to taste
Oil – for shallow frying
(Optional flavor twist: Add ½ tsp chaat masala or a pinch of amchur for tang)
 
 Method:
 
1. Prep the pumpkin:
Peel, deseed, and grate the pumpkin. Squeeze out excess water well. This is key for crisp tikkis.
2. Sauté to dry:
Heat 1 tsp oil in a pan and lightly sauté the grated pumpkin for 5–6 minutes to reduce moisture and remove raw smell. Let it cool.
3. Mix the dough:
In a large bowl, combine:
Cooked pumpkin
Mashed potato
Green chili, ginger, coriander
Garam masala, red chili, salt
Bread crumbs (start with ½ cup; add more if needed for binding)
Mix until it forms a soft but non-sticky dough.
4. Shape the tikkis:
Take small portions, roll into balls, and flatten into round patties.
5. Fry:
Heat oil on a tawa or pan. Shallow fry the tikkis on medium flame until golden and crispy on both sides.
 
Serve With:

Mint chutney, imli (tamarind) chutney, or even garlic curd dip. Great as a snack or side dish with dal-chawal.
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