by Shivani Khanna
Kadoo or Pumpkin is a cultivar of the squash plant that is round, with smooth, slightly ribbed skin and deep yellow to orange coloration. The thick shell contains the seeds and pulp. The plant is a fast-growing vine that creeps along the ground surface in a similar fashion like that of other Cucurbitaceae family vegetables and fruits such as cucumber, squash, cantaloupes etc. It is one of the most popular field crops cultivated around the world for its fruit and seeds.
Kadoo fruit is one of the most widely grown vegetables that is incredibly rich in vital antioxidants, and vitamins. It is one of the best-known sources of beta-carotene, a powerful antioxidant known to give orange vegetables and fruits their vibrant colour and which is converted to vitamin A in the body. Consuming foods rich in beta-carotene may reduce the risk of developing certain types of cancer, offer protection against asthma and heart disease and delay aging and body degeneration.
Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. ~ Wikipedia
Kadoo ki Sabji
250 gms kadoo/pumpkin
1/4 tsp methi seeds
2 dried red chilli
1/2 tsp salt
1/2 tsp sugar
1/2 tsp amchur powder
1 tbsp oil
1. Cut the kadoo into cubes.
2. In a wok heat the oil. Temper the methi seeds and the dried red chilli till they sputter.
3. Add the kadoo and stir to mix. Sprinkle the salt and cover to cook.
4. Once the kadoo is soft and almost cooked through, add the sugar and the amchur powder. The taste should be a balance of sweet, sour and chilli.
5. Serve hot with Kuttu & Singhara Roti, Samak ke Chaval, Sabudana Khichri.