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Auriya Kaddu \ Pumpkin sabzi from Indian state - Himachal Pradesh

Himachal Pradesh is a state in North India. It is famous for its scenic landscapes and abundant natural beauty. The literal meaning of the state's name is 'In the lap of Himalayas'.


Auriya kadoo is a simple and easy to make dish. Great to serve with both rice and roti.


PANCH PHORAN :
Panch phoron, panch phodan or pancha phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used especially in the cuisine of Eastern India and Northeastern India, especially in the cuisine of Bhojpur, Mithila, Odisha, Assam, Bengal and Nepal. The name literally means "five spices".
All of the spices in panch phoron are seeds. Typically, panch phoron consists of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Some cooks prefer to use a smaller proportion of fenugreek seeds, because of their mildly bitter taste.

LETS GET COOKING:

Auriya Kaddu \ Pumpkin sabzi

Auriya Kaddu \ Pumpkin sabzi
Auriya Kaddu \ Pumpkin sabzi

Course : Side dish


Cuisine : Indian




Prep time : 10 minutes




Process time : 10 minutes




Total time : 20 minutes


Ingredients:

  • Panch Phoron - 1 tsp

  • Bay leaf - 1

  • Pumpkin - 1/2 cup

  • Turmeric powder - 1/4 tsp

  • Chili powder - 1 tsp

  • Salt - as per taste

  • Mustard oil - 2 tsp

Instructions:

  1. In a kadai, add mustard oil, heat the oil until smoky then add panch phoron, allow it to crackle , then bay leaf

  2. Add chopped pumpkin to it and sauté it

  3. Now add turmeric, chili powder and salt as per taste

  4. Then add water, cover and cook until pumpkin are overcooked

  5. Then mash half pumpkin and mix

  6. Serve with hot rice or chapati

Pictorial:

pachan phoron
pachan phoron

bay leaf
bay leaf

pumpkin
pumpkin

sauté it
sauté it

salt
salt

chili powder
chili powder

water
water

mash half
mash half

serve hot with rice or chapati
serve hot with rice or chapati
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