Kaddu ki Sabzi (Red Pumpkin Dry Veggie)

I have eaten Kaddu (red pumpkin/maththan) usually in molagutal, sambar, erisseri (south-indian gravy recipes). I was introduced to this recipe by hubby. Loved the recipe when I tried it the first time. You too can try it out to see if you like it …. Simple and yummy one!




Red pumpkin (also known as kaddu in hindi, maththan in malayalam/tamil): about ¼ kg or equivalent

Mustard seeds: ½ teaspoon

Chickpea flour (besan): 1 tablespoon

Turmeric (haldi) powder: ½ teaspoon

Coriander (dhania) powder: ½ teaspoon

Red chilly powder: ½ teaspoon

Oil: 1 tablespoon

Salt to taste



  1. Wash, peel, and deseed the pumpkin. Chop into bite-sized pieces.
  2. In a non-stick pan, heat 1 teaspoon of oil. When well-heated, add the mustard seeds and fry till they pop.
  3. Add the chopped pumpkin pieces and the dry spices. Mix well to coat the oil and spices on the pumpkin pieces.
  4. Cook covered with occasional stirring till the pumpkin is almost done.
  5. Add the chickpea flour and salt to taste at this stage and mix well. Ensure that the flour does not form lumps and is distributed around the pumpkin pieces well. This helps the pumpkin pieces to become brown and crisp.
  6. Drizzle the remaining oil over the veggie and mix gently. Cook covered till the chickpea flour is cooked and the pumpkin pieces are done and crisp.
  7. Turn off the heat and allow to stand for a couple of minutes so that the veggies become crisper.
  8. Serve with rotis or rice.

3 Responses to “Kaddu ki Sabzi (Red Pumpkin Dry Veggie)”

  1. My mom makes thuvaiyal with this…never tried sabzi

    From skribles: Thanks EC

  2. Looks gud & colourful….

    From skribles: Thanks Priti

  3. its awesome and so simple. Thanks

    From skribles: Thanks Preet

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