Aloo Kohda or Pumpkin Sabji

The Homemaker Neha Sharma

Aloo Kohda or Pumpkin Sabji

Kohda/pumpkin sabji is made in many ways.You can enjoy kohda/pumpkin sabji with hot pooris or parathas. It is made specially on festivals in North India.It can be made for special occasions or just as a part of everyday meal. Since it is no-onion no-garlic recipe it can be also made for  fasting.During fast I use to cook this sabji in a different manner which tastes yumm. I will share that receipe soon. Till then try this yummy sabji and enjoy. Here goes the recipe:

Ingredients:

1. Diced pumpkin/kohda 1 ½ cup
2. Diced potato 1 cup
3. Panchforan ½ tsp 
4. Turmeric/haldi powder ½ tsp
5. Red chilly / lal mirch powder ½ tsp (optional)
6. Garam masala powder 1tsp
7. Dried red chillies 3-4
8. Boiled chickpeas or kabuli chana - 1/2 cup (optional but recommended as it adds new flavour to sabji)
9. Dry mango/ amchur powder 1tsp
10. Green chilly chopped 1 tsp (You can vary as per your need)
11. Grated Ginger/adrak ½ tsp,
12. Oil 4tbsp (I prefer mustard oil)
13. Salt - to taste

Instructions :

1. Heat oil in kadai/wok or pan.
2. Add dried red chillies and panchforan, when it start to crackle add chopped chilly with grated ginger. Mix well.
3. After this add diced kohda/pumpkin, boiled chickpeas and potatoes.
4. Then add all dry spices except dry mango powder and give a nice stir.
5. Now add water if required (I prefer dry one or lutputaar means very less water), cover and cook till pumpkin become fork tender.
6. Once kohda/ pumpkin is cooked add dry mango powder and mix gently.
7. Switch off the flame.
8. Pumpkin/Kohda  sabzi is ready to serve.

Cooking Notes:

You can use pumpkin without peeling it if its outer layer is soft.

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The Homemaker Neha Sharma