Kaddu ka Bharta

Name: Kaddu ka Bharta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 700 g kaddu (peeled, deseeded, and cut into cubes); 500 ml water (for boiling pumpkin); 1 pinch salt (for boiling water); 1 tbsp oil; 0.5 tsp cumin seeds; 1 pcs onion (medium, finely chopped); 1 pcs green chili (finely chopped); 1 inch ginger (grated); 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(68)

TASTE SCORE

7/10

Soft mashed pumpkin cooked with onion, tomato, and simple spices until lightly tangy and savory. This homestyle North Indian bharta is comforting, easy to make, and goes really well with roti or plain dal-rice meals.

PREP

15m

COOK

25m

SERVES

1 KATORI

107 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Prep the pumpkin and aromatics.
1.Peel the kaddu, remove the seeds, and cut it into medium cubes.
2.Finely chop the onion, tomato, and green chili.
3.Grate the ginger and keep the lemon juice and coriander leaves ready.
boil · ~15 min
Boil the pumpkin until soft.
1.Add the kaddu, water, and 1 pinch salt to a pot.
2.Bring to a boil over medium heat.
3.Cook until the pumpkin is very soft and easy to mash, about 10 to 12 minutes.
4.Drain any extra water well.
TIPDrain thoroughly so the bharta stays semi-dry instead of watery.
mix · ~2 min
Mash the boiled pumpkin.
Mash the hot pumpkin with the back of a spoon or a masher until mostly smooth with a little texture left.
saute · ~10 min
Cook the onion and spices.
1.Heat oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion, green chili, and ginger, then cook until the onion turns soft and light golden.
4.Add tomato, turmeric powder, red chili powder, coriander powder, and 0.25 tsp salt.
5.Cook until the tomato softens and the mixture looks pulpy.
TIPKeep the heat medium so the spices cook gently and do not burn.
saute · ~7 min
Cook the bharta together.
Add the mashed kaddu to the pan and mix well. Cook for 5 to 7 minutes, stirring often, until the flavors come together and the bharta looks lightly dry and creamy.
garnish · ~1 min
Finish with lemon juice and coriander leaves.
Turn off the heat, then mix in the lemon juice and chopped coriander leaves for a fresh finish.
serve
Serve the kaddu ka bharta warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the pumpkin only until it mashes easily; overcooking makes the bharta watery and flat.
2
Drain the boiled kaddu very well and let it sit a minute in the colander before mashing.
3
Leave a little texture while mashing so the bharta feels rustic instead of baby-food smooth.
4
Cook the onion just to light golden, not deep brown, so it does not overpower the pumpkin's sweetness.
5
Bhuno the tomato-spice mixture until pulpy and slightly glossy before adding the mashed kaddu.
6
Add lemon juice only after switching off the heat to keep its tang bright and fresh.
7
If the bharta loosens after mixing, cook it a few extra minutes until semi-dry and creamy again.