Tuesday, December 22, 2009

Pumpkin (Kaddu) subzi with Snake gourd & Capsicum.

It was time to go for grocery. My refrigerator was low and odd on vegetable stock. There was small piece of pumpkin, one capsicum, and one snake gourd in refrigerator. I mixed them all and made this combination subzi. Since all veggies were sweetish in nature, I used green chilies to add hot zest and generous use of fresh cilantro infused fresh aroma.

  • 2 Cup pumpkin cubes- 1 inch size pieces.
  • 1 small size snake gourd cut into one inch pieces ( 1 1/2 cup)
  • 1 Capsicum cut into one inch pieces. ( 1 Cup)
  • 1/2 Cup frozen green peas.
  • 1 Medium size onion - chopped.
  • 1 1/2 Cup - finely chopped fresh cilantro.
  • 5-6 green chilies - finely crushed.
  • 10-12 curry leaves.
  • 1/2 T.spoon turmeric powder.
  • 2 Tb.spoon cooking oil.

Method of Cooking:-
  1. Take heavy bottom pot and heat 2 tb.spoon oil. Add chopped onion and saute for 3-4 minute on high heat.
  2. Add snake gourd pieces and stir fry for 2-3 minutes on high heat. Add half cup water and cover the pot with lid. Let it cook for 3-4 minutes on medium heat.
  3. Add pieces of pumpkin and capsicum - mix all well and stir-fry on high heat for 2 minutes.
  4. Add curry leaves, crushed green chilies and half the quantity of chopped cilantro. Mix well.
  5. Add salt,turmeric powder, green peas and half cup water. Mix well. Cover the lid and let it cook for 7-8 minutes on medium heat. Keep on stirring at regular interval.
  6. Check if pumpkin is tender. If you find some liquid in subzi then increase heat to high and saute till water content gets evaporated.
  7. Add remaining chopped cilantro - mix well and shut off the gas. Serve with rice and roti.

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