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Explore KHATTI-MEETHI Kaddu Ki Sabzi | NO ONION NO GARLIC Recipe | भंडारे वाली कद्दू की सब्ज़ी | Sanjyot Keer with 378,154 views, 2,271 likes, and 121 comments. Experience the impact of this video content that has captured audience attention.

Bhandara Style Kaddu Ki Sabzi, sweet, tangy, and seriously addictive when made the right way! This version has that perfect Bhandara/Halwai-style flavour, with no onion or garlic and the simplest prep. It takes just 20 minutes to make and tastes amazing with hot, fluffy puris. I’m sure you’ll enjoy this one even if you’re not usually a kaddu fan! The full written recipe is mentioned below in the description, along with the link for making the best puris. Do give it a try. Happy Cooking! ❤️ A sleek stainless steel masala dani that keeps your everyday spices fresh, organized, and within easy reach ❤️ Amazon: https://amzn.in/d/0eL0ESDW Website: https://curaahome.com/products/curaa-steel-masala-dani Khatti- Meethi Kaddu Ki Sabzi Prep Time: 15 minutes Cooking Time: 25 minutes Serving: 4–5 Ingredients: Main Vegetable GREEN PUMPKIN | कद्दू 700 GRAMS (UNPEELED, CUT INTO BITE-SIZED CUBES) GINGER | अदरक 2 INCH GREEN CHILLI | हरी मिर्च 2 NOS. WHOLE CORIANDER SEEDS | साबुत धनिया 1 TSP FENNEL SEEDS | सौंफ 1 TSP MUSTARD OIL | सरसों का तेल 2–3 TBSP CUMIN SEEDS | जीरा 1 TSP FENUGREEK SEEDS | मेथी दाना 1/4 TSP DRY RED CHILLI | सूखी लाल मिर्च 2 NOS. HING | हींग 1/4 TSP BAY LEAF | तेज पत्ता 2 NOS. TURMERIC POWDER | हल्दी पाउडर 1/2 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TSP CORIANDER POWDER | धनिया पाउडर 2 TSP GARAM MASALA | गरम मसाला 1/4 TSP SALT | नमक TO TASTE HOT WATER | गरम पानी AS REQUIRED JAGGERY | गुड़ 2 TBSP AMCHUR POWDER | अमचूर पाउडर 1 TSP BLACK SALT | काला नमक A LARGE PINCH KASURI METHI | कसूरी मेथी A LARGE PINCH FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED) Method: Start by prepping the pumpkin. Wash it well, cut it and scoop out the central seed pulp, and keep the skin intact. Then, cut it into small, bite-sized cubes. In a mortar and pestle, coarsely crush the ginger, green chillies, coriander seeds, and fennel seeds into a coarse paste. This is all the prep this recipe needs. Heat mustard oil in a heavy-bottomed pan or kadhai until it smokes, this removes the sharpness of the oil. Lower the flame. Add cumin seeds, fenugreek seeds, dry red chillies, hing, bay leaves, and the prepared ginger-spice paste. Sauté on low flame for 30–45 seconds until aromatic, taking care not to burn the spices. Add the pumpkin along with salt, turmeric powder, Kashmiri red chilli powder, coriander powder, and garam masala. Stir well so the pumpkin is coated evenly, and sauté on medium-high flame for 2–3 minutes. Cover with a lid, lower the flame, and let it cook in its own steam for 15–18 minutes, stirring every 3–4 minutes so it cooks evenly and doesn't stick to the pan. Once the pumpkin turns tender and translucent, add hot water if you prefer a slightly saucy, clingy texture, or skip it for a drier finish. Add the jaggery, amchur powder, black salt, and crushed kasuri methi. Stir well and simmer for another 3–5 minutes so the jaggery melts and the sweet-tangy flavours blend completely into the pumpkin. Taste and adjust salt if needed. Our tangy, sweet Khatti Meethi Bhandare Wali Kaddu Ki Sabzi is ready. Finish with fresh coriander and serve hot alongside crisp puris, a pickle, and your favourite side condiments. #YFL #SanjyotKeer #kaddukisabji Follow Your Food Lab on: https://www.instagram.com/yourfoodlab/ https://www.facebook.com/yourfoodlab/ Follow my personal handles here: (Chef Sanjyot Keer) https://www.instagram.com/sanjyotkeer/ https://www.facebook.com/sanjyotkeerofficial/ https://x.com/sanjyotkeer The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Intro 0:00 Pumpkin Prep 1:32 Remaining Prep for Recipe 2:26 Cooking Process 2:40 Plating 6:34 Outro 7:40

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