In English it is called pumpkin and in Hindi some call it kaddu and for some it is sitaphal. Pumpkin is a very healthy and nutritional vegetable. It is a good source of dietary fiber, low on calories and cholesterol free. It’s rich in antioxidants, minerals, beta carotene and vitamins such as vitamin C and E.
Beta carotene present in pumpkin is converted to vitamin A in our body. The antioxidants, beta carotene and vitamins support eye health and boost immunity. Consumption of pumpkin decreases the risk of obesity, diabetes and heart disease.
Raw pumpkin seeds –
Raw pumpkin seeds are full of nutrition. They are cholesterol free and are excellent source of dietary fibre, iron, potassium, phosphorus, zinc, magnesium, vitamin E, and vitamin K. The seeds contain mono – unsaturated fatty acid which is good for the heart. Vitamin E is fat soluble and keeps the cardiovascular system healthy. Vitamin K stimulates blood clot formations.
If you are using green pumpkin, always use whole pumpkin without peeling and use raw seeds.
Ways of using raw pumpkin seeds
- Make a puree of pumpkin seeds and add to pumpkin ki sabzi
- Knead roti ka aata with pumkin seed puree. Add desired masalas and make spicy parathas
- Add pumpkin seed puree to soup.
In this very simple and easy recipe of kaddu ki sabzi I am using raw pumkin seeds’ puree to make this sabzi more healthy and nutritional.
Kaddu (pumkin) – 1/2 kg
Dana methi (fenugreek seeds) – 1/4 tsp
Rai ( mustard seeds) – 1/4 tsp
Jeera ( cumin seeds) – 1/4 tsp
hing – 1 pinch
Sugar or jaggery – 3 to 4 tsp
Haldi – 1/4 tsp
Red chilli powder – 1/2 tbsp
Dhaina powder – 2 tbsp
Amchoor powder – 1/2 tsp
Green chilli’s – 3 to 4
Oil – 2 tbsp
Salt according to taste
Puree made with pumpkin seeds
- Remove seeds from kaddu and make puree,
- Cut kaddu into small pieces and slit green chilies
- Heat oil in cooker. Add dana methi, rai and jeera. When this starts to crackle add green chilies and hing
- Now add kaddu, haldi, chilli powder, dhaina powder, salt and kaddu ki puree. Add 1 or 2 tbsp water and stir.
- Close the lid and pressure cook the sabzi. After 2 whistles switch off the flame.
- Once the cooker cools down, open the lid and add amchoor powder and sugar or jiggery. Cook on a slow flame for 5 more minutes.
- Dish out sabzi and serve with roti, paratha or kachoris.