Kaddu Ka Bharta, a traditional North Indian pumpkin dish, is a deliciously spiced mash that brings warmth and depth to any meal. Rooted in the culinary traditions of Northern India, “bharta” refers to the process of mashing vegetables and enhancing them with spices, creating a texture and flavor that’s both rustic and comforting.
Pumpkin makes a perfect base for this dish, absorbing a rich blend of spices—cumin, fennel, nigella, and fenugreek—while being complemented by the sharpness of garlic, ginger, and turmeric. The result is a creamy, aromatic dish with layers of flavor and a vibrant orange color, ideal for festive gatherings.
The spices here are toasted, releasing an earthy aroma that fills the kitchen and brings out their full flavor. Adding a pinch of mango powder lends a subtle tang, balancing the slight sweetness of the pumpkin and a hint of jaggery.
With each ingredient toasted, ground, and combined carefully, this dish embodies the complexity and balance that Indian cuisine is known for. The mustard oil gives it a uniquely smoky depth, making every bite rich and satisfying.
Diwali is a wonderful time to try making Kaddu Ka Bharta, as it adds a comforting, homemade element to your spread. Pair it with freshly made chapati, and you have a wholesome, flavorful dish that celebrates the essence of Diwali—a festival of togetherness and rich traditions.
Whether you’re new to Indian cooking or simply looking to bring some seasonal flavors to your table, Kaddu Ka Bharta is a wonderful addition that’s sure to be enjoyed by all!
Ingredients:
(Serve 2)
Cumin Seeds, 1 TSP
Fennel Seeds, 1 TSP
Nigella Seeds, 1/2 TSP
Fenugreek Seeds, 1/4 TSP
Kashmiri Chili, 3
Hing | Asafoetida, 1/4 TSP
Mango Powder, 1/2 TSP
Turmeric Powder, 1/2 TSP
Mustard Oil, 2 TBSP
Red Onion Finely Sliced, 1
Sea Salt, Pinch
Black Pepper, Pinch
Garlic, 3 Cloves
Ginger, 2"
Pumpkin Puree Homemade, 500g
Jaggery, Pinch
Coriander Coarsely Chopped, A Handful
Chapati Homemade, For Serving
Equipment:
Spice Grinder
Cast Iron Skillet / Pan
Mortar & Pestle
Directions:
Please visit my "How To Make Pumpkin Puree" page for the recipe.
Please visit my "Chapati" page for the recipe.
In a skillet over medium heat, add cumin, fennel, nigella, fenugreek and chili.
Toast until aromatic.
Transfer to a spice grinder and blitz until powder forms.
Add in thing, mango and turmeric powder.
Give it a few pulses to combine well.
Set it aside until ready to use.
In the same skillet over medium heat, add mustard oil.
Once the oil is heated up, add in onion.
Season with salt and pepper.
Saute until lightly caramelized.
In the meantime, pound garlic and ginger with a pinch of salt in a mortar and pestle until paste forms.
Add the garlic ginger paste to the skillet.
Saute until aromatic.
Followed by the spice blend.
Deglaze with a splash of hot water.
Next, add in the pumpkin puree.
Stir until well combined.
Continue cooking until thickened.
Taste and adjust for seasonings with salt and jaggery.
Transfer to a serving bowl and garnish with some coriander.
Serve immediately with chapati.
A flavor bomb...
Pumpkinlicious...
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