Sweet Tangy Kaddu Pumpkin Sabzi
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Pumpkin cooked soft with mild spices sugar and amchur — classic sweet-tangy kaddu sabzi.
This is the kaddu from the langar and the temple prasad, cooked until the pumpkin softens into the spiced sauce. The sweet and sour balance is the point, so taste before you serve.
Ingredients
How to Make It
Temper spices.
Add pumpkin cover soft.
Balance sweet sour; serve.
Nutrition per serving
* Approximate values per serving
Health Benefits
Low-calorie vegetable sabzi. Little oil; natural sweetness of pumpkin.
Pumpkin brings natural sweetness, so only a pinch of sugar is needed, and amchur supplies the sourness. Cooking it covered in its own moisture uses very little oil.
Pro Tips
- →Don’t overcook mush.
- →Balance amchur sugar.
- →Serve with roti.
- →Cut the pumpkin in even cubes, about 2 cm, so some pieces do not turn to mush before others cook.
- →Add the sugar and amchur only after the pumpkin is soft.
- →Mash a few cubes with the back of the spoon to thicken the gravy.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Sugar: about 387 kcal (about 20 kcal per teaspoon). Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Methi.
- 2Less sweet.
- 3Add a pinch of fenugreek seeds in the tempering for the slight bitterness that many Punjabi homes prefer.
Frequently Asked Questions
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