Pumpkin, or kaddu, is a soft-fleshed vegetable with a subtly sweet flavor and vibrant orange hue. Supplied by Vivek in 500g portions, it's commonly used in Indian curries, dry sabzis, and sweet dishes like halwa. Its texture turns tender when cooked, soaking up spices and forming a hearty base. Pumpkin can be cubed, steamed, sauteed, or pressure-cooked depending on the recipe. Vivek selects pumpkins with firm skin and bright flesh for quality cooking results. A traditional vegetable in many regional cuisines, kaddu is a nutritious and tasty addition to daily meals.
 
Recipe You Should Definitely Try:
How to Make Kaddu ki Sabzi – North Indian Style
 
Ingredients:
 
Yellow pumpkin (kaddu) – 500g, peeled & cubed
Mustard oil – 2 tbsp (or any oil)
Fenugreek seeds (methi dana) – ¼ tsp
Mustard seeds – ½ tsp
Hing (asafoetida) – a pinch
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Coriander powder – 1½ tsp
Amchur (dry mango powder) – ½ tsp
Jaggery – 1 to 2 tsp (adjust to taste)
Salt – to taste
Water – ½ cup
Fresh coriander – chopped, for garnish
 
 Method:
 
Heat oil in a kadhai. Add mustard seeds, methi dana, and a pinch of hing. Let them splutter.
Add spices: Add turmeric, red chili powder, and coriander powder. Sauté for a few seconds (don’t burn).
Add pumpkin cubes and mix well to coat with spices.
Add salt and water, cover, and cook on medium flame for 12–15 minutes, stirring occasionally, until pumpkin is soft.
Add jaggery and amchur powder. Mix gently and cook for 2–3 more minutes to let the flavors blend.
Mash lightly with the spoon for a semi-mashed texture (optional). Garnish with chopped coriander.
 
Pairs With:
 
Poori, paratha, or dal-chawal — especially during festive or fasting meals.