Red pumpkin subzi recipe – How to make easy pumpkin/kaddu ki subji recipe – side dish for rotis and pooris

Red pumpkin subzi is a easy and delicious pumpkin recipe made with red pumpkin and spices.  It goes well as a side dish for rotis as well as rice.  This dish is also ideal during fasting days or navaratri festival days.  Sugar or jaggery is added to give mild sweetness to the vegetable.  But this is optional.  Tangy and sweet pumpkin subzi goes well with pooris too.  You can adjust the red chilli powder, jaggery and amchoor powder accorinding to your taste to give a good balance of sweet, spicy and sour.


Prep Time : 15  mins

Cook Time : 15 mins

Servings :  2 persons

South Indian cuisine


Red pumpkin peeled and cut into small pieces/cubes – 2 cups

Cooking oil – 2 tablespoons

A pinch of asafoetida or hing

Mustard seeds or rai – 1/2 teaspoon

Cumin seeds or jeera – 1/2 teaspoon

Curry leaves – 10

Turmeric powder or haldi – 1/4 teaspoon

Red chilli powder – 1/2 teaspoon

Garam masala – 1/2 teaspoon

Chopped coriander leaves – 2 tablespoons

Grated coconut – 2 tablespoons

Grated or powdered jaggery – 1 teaspoon (optional)

Salt to taste


Heat oil in a pan on medium flame.  Add mustard seeds and hing and saute for a minute till the seeds stops spluttering.  Then add cumin seeds and saute till light brown in colour.  Then add chopped red pumpkin pieces and curry leaves.  Mix well.

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Add turmeric powder and salt. Mix well again. Sprinkle 2 tablespoons of water.  Then close the pan with a lid and cook on a low to medium flame till the vegetable is fully cooked.  Stir in between every 3-4 minutes and add more water if required.

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Once the water is fully absorbed by the vegetable, add garam masala and red chilli powder.  Saute again for a minute.  Lastly add chopped coriander leaves, jaggery and grated coconut.  Cook for a minute on low flame.  Switch off the flame.

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Tasty and healthy red pumpkin subzi is ready to be served.  Serve kaddu ki subji with rotis or chapatis or as a side dish for rice.



Ensure that the vegetable does not become too mushy.  Add water accordingly.

You can also add chaat masala for a tangy taste.


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