Kaddu ki Sabji & Kuttu Paratha | Vrat Recipes | कद्दू की सब्जी और कुट्टू का पराठा
This homemade kaddu ki sabji is a flavorful fasting recipe made with pumpkin, a coconut and tomato masala, green chilies, and soaked peanuts. Garnished with fresh coriander, it is perfect to serve with kuttu ka paratha, vrat ki poori, or samak rice.
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.
