Kaddoo Bhaaji (Spiced Pumpkin)

Kaddoo Bhaaji (Spiced Pumpkin)

A must-try for pumpkin lovers

Cook Time30 minutes
Servings4 servings


  • 1, small Kaddoo (Pumpkin)
  • 2 tablespoon Ghee or Oil
  • 1 pinch Heeng (Asafetida)
  • 1/2 teaspoon Methi Dana (Fenugreek Seeds)
  • 1/2 teaspoon Haldi Powder (Turmeric)
  • 1 teaspoon Dhaniya Powder (Coriander)
  • 1/2 teaspoon Amchoor (dry mango powder)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pink salt
  • 1/4 teaspoon Red Chili Powder
  • 2 teaspoons Sugar or Jaggery Powder
  • 1 cup Water
  • 1 bunch Cilantro or mint leaves



Wash and cut the kaddoo into a few smaller pieces to make them easier to handle.

Step 1

Carefully remove the skin and cut the kaddoo into small cubes.

Optionally, you can keep the skin for a slightly less sweet flavor. I suggest trying both options at least once.

Step 2

The pieces should be about 1-inch cubes.

Step 3

Heat a pan on medium heat and add ghee. Once the ghee is hot, add heeng.

Step 4

Add methi dana and roast until it is golden brown.

Step 5

Add haldi, dhaniya powder, chili powder and roast the mixture for 10 seconds.

Step 6

Add 1/4 cup water and roast the spices for 30 seconds.

Step 7

Add the cut kaddoo pieces, salt, and the remaining water, and mix well.

Let it cook for 10 minutes, stirring occasionally.

Step 8

Generally pumpkin cooks well in 8-10 minutes. It should be soft.

Now add amchoor powder and sugar (or jaggery powder) and mix well. If the bhaji is too dry, add 2-3 tablespoons of water. Let it simmer for 2-3 more minutes.

Step 9

Garnish with chopped cilanto or mint leaves.

Serve hot with puri or parantha, and optionally complement with a second bhaji like bhindi or yogurt potato bhaji.

Step 10


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