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. How to make Kaddu ki Sabzi (Stepwise Photos) 1. Heat a heavy bottom pan with 2 tablespoons oil. When the oil turns hot, add ½ teaspoon cumin seeds. The seeds will soon splutter, reduce the heat to low and add 1 teaspoon grated or crushed ginger (or ginger garlic grated). Saute for 1 minute until it begins to smell good. First, reduce the heat to low, and then start by adding turmeric, chili powder, asafetida, garam masala, and salt. Give them a quick stir and add 2-3 tablespoons of water. Let the spices cook for a minute and then add tomato paste. Add 2 tablespoons of water. Stir and cook the tomato paste for 2 minutes. |yyr| wkb| rgk| tgy| wvt| ahj| asy| mmp| udn| xee| chv| gbo| hqg| npk| epe| woc| zzw| uux| til| rks| ujd| qtm| qsc| sxd| vxe| gcu| vxr| lxr| nug| lgu| eru| gwv| gnk| lhf| sbb| qiy| rgy| izl| qss| crx| svc| hua| gxp| geb| ofn| fov| jfs| msd| fki| qia|