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A rustic and flavorful North Indian dish made from mashed pumpkin, sautéed with onions, tomatoes, and aromatic spices. This simple, comforting sabzi is a homestyle favorite, perfect with hot rotis or parathas.
For 4 servings
Cook the Pumpkin
Prepare the Masala
A rustic and flavorful North Indian dish made from mashed pumpkin, sautéed with onions, tomatoes, and aromatic spices. This simple, comforting sabzi is a homestyle favorite, perfect with hot rotis or parathas.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 133.89 calories per serving with 2.71g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine and Finish
Garnish and Serve
Sweet & Sour (Khatta Meetha): Add 1 teaspoon of sugar or jaggery along with the dry mango powder to create a classic sweet and tangy flavor profile.
Smoky Flavor: For a taste similar to Baingan Bharta, roast pumpkin halves in an oven at 200°C (400°F) for 30-40 minutes until tender. Scoop out the flesh and proceed with the recipe.
Punjabi Style: For a richer, creamier version, add 1 tablespoon of heavy cream or a dollop of ghee at the end of cooking.
No Onion/Garlic (Jain Version): Simply omit the onion and ginger-garlic paste. You can add a pinch more asafoetida and some grated ginger for flavor.
Pumpkin is an excellent source of beta-carotene, which the body converts into Vitamin A, crucial for good vision, immune function, and skin health.
High in dietary fiber, this dish aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut.
With its low calorie and high fiber content, Kaddu ka Bharta helps you feel full and satisfied, making it a great choice for weight management.
The combination of vitamins from pumpkin and tomatoes, along with the antioxidant properties of spices like turmeric, helps strengthen the immune system.
One serving (about 1 cup) of Kaddu ka Bharta contains approximately 125-140 calories, making it a light and healthy dish. The exact count can vary based on the amount and type of oil used.
Yes, it is very healthy. Pumpkin is low in calories and rich in Vitamin A, fiber, and antioxidants. This dish uses minimal oil and is packed with nutritious vegetables and spices, making it excellent for a balanced diet.
A sweet, orange-fleshed pumpkin like a sugar pumpkin or the variety commonly known as 'kaddu' in India works best. Avoid using watery varieties as they can make the bharta mushy and bland.
If your bharta is watery, it's likely due to excess moisture in the cooked pumpkin. To fix it, return the pan to the stove and cook on medium-high heat, stirring frequently, until the excess water evaporates and the bharta thickens to your desired consistency.
Absolutely. For a 'satvik' or Jain version, simply omit the onion and ginger-garlic paste. You can add a pinch more asafoetida (hing) and some grated ginger to enhance the flavor.
Leftover Kaddu ka Bharta can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day. Reheat thoroughly before serving.
This recipe goes great with these complete meals
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