Looking for a delicious and easy meal to enjoy during fasting days? This Kaddu Ki Sabji and Kuttu Ka Paratha is a perfect choice for vrat. The pumpkin curry is prepared with a flavorful coconut and tomato paste, mild spices, and soaked peanuts, giving it a rich and delicious taste. It is served with crispy buckwheat flour parathas made with potato, cucumber, curd, and fresh coriander.
This traditional vrat friendly meal is comforting, flavorful, and easy to prepare at home. Whether you are fasting during Navratri, Ekadashi, or another fasting occasion, this combination makes a satisfying meal when prepared with ingredients permitted by your fasting tradition.
- Perfect for fasting: Made with pumpkin, buckwheat flour, potatoes, and rock salt (sendha namak).
- Rich and flavorful curry: Coconut, tomatoes, ginger, green chilies, and spices give the pumpkin curry a delicious taste.
- Soft inside, crispy outside: The kuttu parathas develop a lovely golden crust when cooked with ghee.
- Nutritious ingredients: Pumpkin, peanuts, potatoes, and cucumber add variety to your fasting meal.
- Easy to prepare: Both dishes use simple ingredients and straightforward cooking methods.
- A complete meal: Serve the pumpkin curry with kuttu paratha for a satisfying fasting lunch or dinner.
For Kaddu Ki Sabji
- 200 g pumpkin, peeled and cut into medium-sized cubes
- 1/4 cup chopped fresh coconut
- 2 medium tomatoes, chopped
- 2 green chilies
- 1/2-inch piece of ginger
- 2 tablespoons oil
- 1/4 teaspoon cumin seeds
- 2 cloves
- 1/2 teaspoon coriander powder
- 1/4 teaspoon red chili powder
- 1/8 teaspoon black pepper powder
- 3 tablespoons soaked peanuts
- Sendha namak (rock salt), to taste
- 1 sprig curry leaves
- 1 tablespoon finely chopped fresh coriander leaves
- Water, as required
For Kuttu Atta Ka Paratha
- 1 cup kuttu atta (buckwheat flour)
- 1 medium potato
- 1/2 cucumber
- 2 tablespoons curd (yogurt)
- 1 green chili, finely chopped
- 1 tablespoon finely chopped fresh coriander leaves
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon sendha namak (rock salt)
- Water, as required
- Ghee, for cooking
1. Make Kaddu Ki Sabji
Step 1: Prepare the Masala Paste
- Add the chopped coconut – 1/4 cup, chopped tomatoes – 2, green chilies – 2, and 1 inch ginger to a mixer jar.
- Grind everything into a smooth paste. Add a little water if needed to help the ingredients blend.Keep this masala paste aside.
Step 2: Cook the Masala
- Heat 2 tablespoons of oil in a kadai over medium heat. Add the cumin seeds – 1/4 tsp and 2 cloves. Let them sizzle for a few seconds.
- Add the prepared masala paste and cook, stirring occasionally, until it thickens and the raw smell disappears.
Add the coriander powder – 1/2 tsp, red chili powder – 1/4 tsp, and black pepper – 1/8 tsp powder. Mix well.
Add the soaked peanuts – 3 tbsp, Add the cubed pumpkin – 200 gm and sendha namak as per taste.
Mix thoroughly so the pumpkin pieces are coated with the masala.
Add the curry leaves and cook for about 5–7 minutes, stirring occasionally.
Step 3: Cook Until Tender
- Add water as required to make a curry of your preferred consistency. Mix well and cover the kadai with a lid.
- Cook over medium low heat for approximately 15 minutes, or until the pumpkin is tender. Stir occasionally and check that the curry does not stick to the bottom. Add a little more water if needed.
- The cooking time may vary depending on the size and variety of the pumpkin
Step 4: Garnish and Serve
- Now remove the lid and check whether the pumpkin is cooked through. Add the chopped coriander leaves and mix gently.
- Our flavorful Kaddu Ki Sabji for Vrat is ready to serve!
2. Make Kuttu Atta Ka Paratha
Step 1: Grate the Potato and Cucumber
- Firstly peel the half cucumber, and 1 potato. Take a bowl and grate it finely.
- Now add 1 cup buckwheat flour (kuttu ka atta), curd – 2 tbsp, finely chopped green chili – 1, chopped coriander leaves – 2 tbsp, cumin seeds – 1/4 tsp, and rock salt (sendha namak) as per taste
Add water little by little and mix everything thoroughly to form a thick, spreadable batter. Avoid adding too much water, as the batter should hold its shape when spread on the tawa.
Let the mixture rest for a few minutes while you heat the tawa.
Step 2: Spread the Batter
- Place a tawa or flat griddle over medium heat. Once it is hot, lightly grease it with ghee.
Pour a portion of the batter onto the tawa. Gently spread it into a small, round paratha using the back of a spoon.
Keep the paratha slightly thick so it is easier to handle. Drizzle a little ghee around the edges and over the top.
Cook the paratha over medium low to medium heat until the bottom is golden brown and firm enough to flip.
Carefully turn it over and cook the other side with a little more ghee until golden brown and lightly crispy.
Make sure the potato inside is thoroughly cooked.
Step 3: Prepare the Remaining Parathas
- Repeat the process with the remaining batter, greasing the tawa as needed.
- Serve the hot, golden brown kuttu parathas with freshly prepared kaddu ki sabji.
- Serve the hot kuttu parathas alongside the pumpkin curry for a delicious fasting meal.
- The pumpkin curry also tastes great with buckwheat flour pooris.
- Pair the curry with samak rice for another traditional fasting meal.
- If curd is permitted during your fast, serve a small bowl on the side.
- Add a little ghee to the hot paratha before serving for extra flavor.
- Cut the pumpkin evenly: Medium sized, evenly cut pieces cook more uniformly.
- Cook the masala well: Allow the tomato coconut paste to cook thoroughly before adding the pumpkin for a better flavor.
- Adjust the curry consistency: Add water according to your preference. The curry can be thick or slightly gravy like.
- Prepare the batter carefully: Buckwheat flour behaves differently from wheat flour. A thick, spreadable batter is easier to cook than a very thin one.
- Control the heat: Cook the parathas over medium low to medium heat so the potato cooks through without burning the outside.
- Drain excess cucumber water: This helps prevent the batter from becoming too thin.
- Use enough ghee: A little ghee helps the parathas develop a golden, lightly crispy exterior.
- Check fasting ingredients: Fasting rules vary by household and tradition. Confirm that the oil, spices, curd, and other ingredients you use are acceptable for your vrat.
Kaddu ki Sabji & Kuttu Paratha | Vrat Recipes | कद्दू की सब्जी और कुट्टू का पराठा
Ingredients
Kaddu Ki Sabji
- 200 g pumpkin cut into medium-sized cubes
- 1/4 cup chopped fresh coconut
- 2 medium tomatoes chopped
- 2 green chilies
- 1/2- inch piece of ginger
- 2 tablespoons oil
- 1/4 teaspoon cumin seeds
- 2 cloves
- 1/2 teaspoon coriander powder
- 1/4 teaspoon red chili powder
- 1/8 teaspoon black pepper powder
- 3 tablespoons soaked peanuts
- Sendha namak rock salt, to taste
- 1 sprig curry leaves
- 1 tablespoon chopped fresh coriander leaves
- Water as required
Kuttu Ka Paratha
- 1 cup kuttu atta buckwheat flour
- 1 medium potato peeled and grated
- 1/2 cucumber grated
- 2 tablespoons curd yogurt
- 1 green chili finely chopped
- 1 tablespoon chopped fresh coriander leaves
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon sendha namak rock salt
- Water as required
- Ghee for cooking
Instructions
- Prepare the curry masala: Grind the coconut 1/4 cup, 2 tomatoes, 2 green chilies, and ginger - 1/2 inch into a smooth paste.
- Cook the masala: Heat oil - 2 tbsp in a kadai. Add cumin seeds - 1/4 tsp and 2 cloves. Add the prepared paste and cook until the raw smell disappears.
- Add the spices: Mix in coriander powder - 1/2 tsp, red chili powder - 1/4 tsp, black pepper powder - 1/4 tsp, and soaked peanuts - 3 tbsp.
- Cook the pumpkin: Add the pumpkin cubes - 200 gm, sendha namak as per taste, and few curry leaves. Mix well and cook for 5–7 minutes.
- Simmer the curry: Add water as required, cover, and cook for about 15 minutes or until the pumpkin is tender. Stir occasionally.
- Finish the curry: Garnish with chopped coriander leaves and keep warm.
- Prepare the paratha mixture: Combine grated potato, grated cucumber, buckwheat flour - 1 cup, 2 tbsp curd, 1 chopped green chili, coriander leaves - 1 tbsp, cumin seeds - 1/4 tsp, and sendha namak in a bowl.
- Make the batter: Add water gradually and mix into a thick, spreadable batter.
- Heat the tawa: Place a tawa over medium heat and grease it with a little ghee.
- Cook the parathas: Pour a portion of batter onto the tawa and spread into a small, thick round. Drizzle with ghee.
- Flip and finish: Cook until the underside is golden and firm, then flip. Cook the other side until golden and lightly crispy, ensuring the potato is thoroughly cooked.
- Repeat and serve: Prepare the remaining parathas serve them hot with the kaddu ki sabji.
Video
Yes. This recipe is prepared without onion and garlic. The coconut, tomato, ginger, green chili, and spices provide plenty of flavor.
Yes. You can prepare the curry a few hours ahead and reheat it gently before serving. Add a splash of water if it becomes too thick.
Buckwheat flour does not contain gluten, so the mixture can be delicate. Adding grated potato and curd helps bind the ingredients. Keep the batter thick and spread the paratha gently. Flip it only after the underside has cooked and become firm.
Yes. You can omit the cucumber, although the texture and moisture will change. Adjust the water as needed to maintain a thick, spreadable batter.
Yes, you can use ghee if it suits your fasting rules and dietary preferences. It will give the curry a slightly different flavor.
It can be suitable for Navratri fasting when prepared with ingredients allowed by your personal fasting tradition. Use sendha namak and check the suitability of the oil, spices, and other ingredients according to your customs.
You can serve it with kuttu paratha, vrat ki poori, or samak rice, depending on your preference and fasting rules.
The pumpkin should be tender enough to pierce easily with a spoon or fork while still holding its shape. Avoid overcooking it until it becomes completely mushy.
