peanut pumpkin sabzi

This Nut Pumpkin Sabzi will fundamentally alter the manner in which you ponder pumpkin sabzis out and out! We cook diced pumpkin pan sear style and zest it with sambar powder and peanuts - and the outcome is a dish that is truly fragrant with an extraordinary matching of surfaces.

I've grown up continuously eating pumpkin as that khatta meetha squashed kaddu sabzi that we generally make around celebrations, so for quite a while, that is all I knew a pumpkin sabzi to be.

This Nut Pumpkin Sabzi turned into a reviving change since made dry-style with diced pumpkin's thrown in Indian aromatics and the very flavourful sambar powder, and afterward got done for certain squashed peanuts. Presently, this is the main way we make pumpkin at home!!

I pair this kaddu ki sabzi with some steaming hot moong dal and new rotis for the best lunch of all time. Straightforward is not terrible, but not great either great! You must give this a shot to brighten up your work day feasts (and figure out exactly how intriguing a pumpkin sabzi can be!)

ingredients you'll need to make peanut pumpkin sabzi

Pumpkin: with skin, diced. Any sort of delicate new yellow or orange pumpkin will work here. Note that in the wake of cooking the size of the blocks will contract somewhat so you can cut the pieces appropriately.

Onion: cut, to add body and flavor to the dish

Garlic: slashed

Curry Leaves: I love the flavor this adds to the sabzi. Try not to avoid this!

Entire Dry Red Chillies

Urad Dal: This dish is tied in with adding fascinating surfaces and flavors all through the cooking system and urad dal adds a pleasant crunch

Chana Dal: for surface and flavor

Sambar Powder: This is a vital element for this recipe. I love sambar powder in light of the fact that its such a flexible flavor blend that truly packs in a punch. The tang it adds to the kaddu goes far here.

Squashed Peanuts: Cooked and squashed with a mortar pestle. In the event that running this in a food processor or blender processor, keep an eye so it doesn't turn into a powder or glue

Cleaved Coriander: for a pop of newness

Onion: cut, to add body and flavor to the dish

Garlic: slashed

Curry Leaves: I love the flavor this adds to the sabzi. Try not to avoid this!

Entire Dry Red Chillies

Urad Dal: This dish is tied in with adding fascinating surfaces and flavors all through the cooking system and urad dal adds a pleasant crunch

Chana Dal: for surface and flavor

Squashed Peanuts: Cooked and squashed with a mortar pestle. In the event that running this in a food processor or blender processor, keep an eye so it doesn't turn into a powder or glue

Cleaved Coriander: for a pop of newness

how to make peanut pumpkin sabzi

1. Heat oil in a pan. Add mustard seeds, jeera seeds, urad dal, and chana dal.

2. Once the mustard and jeera start spluttering, add whole red chillies, curry leaves, garlic, and onions. Sauté until the onions turn pink.

3. Add pumpkin, salt, turmeric, and mix. Add ¼ cup of water.

4. Cover, and cook for 8-9 minutes until the pumpkin becomes tender.

5. Add sambar powder and mix well. If it feels too dry, add another splash of water, cover, and cook for an additional 3 minutes.

6. Finally, add crushed peanuts and chopped coriander. Toss well for a minute or two. Serve the Peanut Pumpkin Sabji hot. Enjoy!

Fixings

▢2-3 tablespoons Oil

▢½ teaspoon Mustard Seeds

▢½ teaspoon Jeera Seeds

▢½ teaspoon Urad Dal

▢½ teaspoon Chana Dal

▢2 entire Red Chillies

▢8-10 Curry Leaves

▢1 teaspoon slashed Garlic

▢1 enormous Onion cut

▢500 grams Pumpkin with skin diced into 1-inch pieces

▢1 ¼ teaspoons Salt

▢½ teaspoon Turmeric

▢2-3 teaspoons Sambar Powder

▢½ cup squashed Peanuts

▢2 tablespoons slashed Coriander Leaves

Guidelines

Heat oil in a skillet. Add mustard seeds, jeera seeds, urad dal, and chana dal. When the mustard and jeera begin spluttering, add entire red chillies, curry leaves, garlic, and onions. Sauté until the onions become pink.

Add pumpkin, salt, turmeric, and blend. Add ¼ cup of water, cover, and cook for 8-9 minutes until the pumpkin becomes delicate.

Add sambar powder and blend well. Assuming that it feels excessively dry, add one more sprinkle of water, cover, and cook for 3 extra minutes.

At long last, add squashed peanuts and slashed coriander. Throw well briefly. Serve the Nut Pumpkin Sabji hot. Appreciate!

Sustenance

peanut pumpkin sabzi

ingredients you'll need to make peanut pumpkin sabzi