To make Bhandare Wale Halwai Style Kaddu Sabzi, first of all, we will take green pumpkin and cut the pumpkin into small pieces without removing the peel and wash it.

Finely chop the tomatoes and ginger. You can use a handy chopper for this but don’t grind it into the paste.

Firstly Turn on the flame and heat a Kadai (wok) and add 3 tsp mustard oil and heat.

Now add ¼ tsp Asafoetida (Hing) and ½ tsp fenugreek seeds (methi dana) and Fry for 15 seconds on a low flame.

After adding 2 dry red chilies and fry for 10 seconds and this is totally optional.

Add finely chopped tomatoes, ginger and cook them for 3-4 mins.

Further, add ¼ tsp salt and cook for another 2 minutes or until they become mushy.

Additionally, add 2 tsp coriander powder, 1 tsp turmeric powder, 1 tsp Kashmiri Red chili powder, 1 tsp Fennel Seed coarse Powder.

Mix well and saute for 2 minutes until the spices are well combined with tomatoes.

After then add chopped pumpkin, ¼ cup water, 1 tsp salt (or as per taste), and mix well. fry for about 2-3 minutes.

cover the Kadai. Cook for 6-7 minutes on a low flame and stir in between.

finely, Cooked this kaddu sabzi until the pumpkin is cooked well.

Additionally, Add 2 tsp sugar, 1 tsp Dry Mango Powder (Amchur), ½ tsp garam masala and mix well. Cook for 2 minutes on a low flame and stir in between.

Lastly, add 1 tsp crushed Kasuri Methi and finely chopped coriander and mix well. Cook for another 4-5 minutes on low flame.

Switch off the gas.

Finely enjoy hot Kaddu Sabzi | Kashifal Sabzi| Pumpkin Sabzi with any Indian bread.