Gavar Pumpkin Sabji Recipe
A vegetarian Indian recipe with gawar phali (kothavarangai / cluster beans) - washed strings removed and cut, kaddu (parangikai/ pumpkin) - peeled and chopped, onion - chopped. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
17 steps- 1
To begin making the Gavar Pumpkin sabji, first heat a small wok
- 2
Add the fennel seeds
methi seeds (fenugreek seeds)(1 teaspoon)fennel seeds (saunf) - toasted and crushed(1 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 3
Toast them lightly and cool
- 4
Crush them coarsely using a mortar pestle or a rolling pin
- 5
Heat oil in a pressure pan or wok
- 6
Add the mustard seeds and once they splutter add the cumin seeds
methi seeds (fenugreek seeds)(1 teaspoon)fennel seeds (saunf) - toasted and crushed(1 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 7
Add the methi seeds, red chillies, hing and turmeric
dry red chillies - chopped (or 1 red chilli powder)(4 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)fennel seeds (saunf) - toasted and crushed(1 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 8
Add the crushed garlic and onion and saute for a minute
onion - chopped(1)garlic - crushed(5)fennel seeds (saunf) - toasted and crushed(1 teaspoon) - 9
Add the gavar beans and pumpkin pieces
- 10
Add the other spices including crushed fennel, coriander powder, amchur powder (or tamarind pulp) and mix well
garlic - crushed(5)fennel seeds (saunf) - toasted and crushed(1 teaspoon)coriander powder (dhania)(1 teaspoon)amchur (dry mango powder)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander (dhania) leaves - for garnishing - 11
Season with salt and add 1/2 cup (or more) water
salt - to taste - 12
Pressure cook for 1 whistle and 5 minutes on low heat or till the beans and pumpkin just become soft
- 13
You can alternatively cook covered in a wok till the vegetables just become soft
- 14
Adjust the water quantity (depending on whether you want a dry sabji or wet), sprinkle peanut powder (if using)
coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 15
Mix well and cook for 1-2 minutes
- 16
Serve hot garnished with coriander leaves
coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - for garnishing - 17
Serve Gavar Pumpkin Sabji as a side dish with Panchmel Dal and hot Phulkas
Rate this recipe
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Gavar Pumpkin Sabji Recipe
A vegetarian Indian recipe with gawar phali (kothavarangai / cluster beans) - washed strings removed and cut, kaddu (parangikai/ pumpkin) - peeled and chopped, onion - chopped. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
17 steps- 1
To begin making the Gavar Pumpkin sabji, first heat a small wok
- 2
Add the fennel seeds
methi seeds (fenugreek seeds)(1 teaspoon)fennel seeds (saunf) - toasted and crushed(1 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 3
Toast them lightly and cool
- 4
Crush them coarsely using a mortar pestle or a rolling pin
- 5
Heat oil in a pressure pan or wok
- 6
Add the mustard seeds and once they splutter add the cumin seeds
methi seeds (fenugreek seeds)(1 teaspoon)fennel seeds (saunf) - toasted and crushed(1 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon) - 7
Add the methi seeds, red chillies, hing and turmeric
dry red chillies - chopped (or 1 red chilli powder)(4 teaspoon)methi seeds (fenugreek seeds)(1 teaspoon)fennel seeds (saunf) - toasted and crushed(1 teaspoon)cumin seeds (jeera)(1 teaspoon)mustard seeds(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 8
Add the crushed garlic and onion and saute for a minute
onion - chopped(1)garlic - crushed(5)fennel seeds (saunf) - toasted and crushed(1 teaspoon) - 9
Add the gavar beans and pumpkin pieces
- 10
Add the other spices including crushed fennel, coriander powder, amchur powder (or tamarind pulp) and mix well
garlic - crushed(5)fennel seeds (saunf) - toasted and crushed(1 teaspoon)coriander powder (dhania)(1 teaspoon)amchur (dry mango powder)(1/2 teaspoon)turmeric powder (haldi)(1/2 teaspoon)coriander (dhania) leaves - for garnishing - 11
Season with salt and add 1/2 cup (or more) water
salt - to taste - 12
Pressure cook for 1 whistle and 5 minutes on low heat or till the beans and pumpkin just become soft
- 13
You can alternatively cook covered in a wok till the vegetables just become soft
- 14
Adjust the water quantity (depending on whether you want a dry sabji or wet), sprinkle peanut powder (if using)
coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 15
Mix well and cook for 1-2 minutes
- 16
Serve hot garnished with coriander leaves
coriander powder (dhania)(1 teaspoon)coriander (dhania) leaves - for garnishing - 17
Serve Gavar Pumpkin Sabji as a side dish with Panchmel Dal and hot Phulkas
Rate this recipe
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