Spicy Pumpkin / Bhandarewale Kaddu Sabji
This Spicy Pumpkin Sabji, also known as Bhandarewale Kaddu, is a comforting North Indian curry prepared with pumpkin, warm spices, and balanced sweet–tangy flavors. Made without wheat, dairy, or nuts, it fits perfectly into everyday gluten free dishes while still feeling festive. Simple to cook and deeply satisfying, this curry pairs well with rice or puris for wholesome meals.
January 3, 2026
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Bhandarewale Kaddu is a traditional festival sabji known for its unique blend of sweet, sour, and spicy notes. This allergen-safe version keeps the authentic taste intact while making it suitable for gluten and dairy free meals. Slow-cooked pumpkin absorbs tomatoes, spices, jaggery, and amchur beautifully, creating a rich and comforting curry. Nutritious and easy to prepare, it’s a great example of how gluten free recipes can still bring traditional Indian flavors to everyday and festive tables.
Spicy Pumpkin / Bhandarewale Kaddu Sabji
Serving
3–4 people
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Free From :
✅ Wheat-Free · ✅ Peanuts-Free · ✅ Tree-Nuts-Free · ✅ Dairy-Free · ✅ Eggs-Free · ✅ Soy-Free · ✅ Sesame-Free · ✅ Fish-Free · ✅ Shellfish-Free · ✅ Vegan · ✅ Gluten-Free
Ingredients
- Pumpkin — cut into cubes — 2 cups
- Tomatoes — finely chopped — 2
- Fenugreek seeds (methi seeds) — 1 tsp
- Crushed coriander and fennel seeds — 1 tsp
- Whole red chilies — 2–3
- Ginger — crushed, 1 inch piece
- Turmeric powder — 1 tsp
- Red chili powder — 1 tsp
- Cumin powder — 1 tsp
- Coriander powder — 1 tsp
- Garam masala — 1 tbsp
- Amchur (dry mango) powder — 1 tsp
- Jaggery powder — 1 tbsp
- Hing (asafoetida) — ¼ tsp
- Salt — to taste
- Pink salt — ½ tsp
- Water — ½ cup
- Oil — 1 tbsp (preferably mustard or vegetable oil)
- Kasuri methi — 1 tsp
- Fresh cilantro — chopped, for garnish
Method
- Prepare the tempering: Heat oil in a kadai or heavy pan over medium heat. Add hing, fenugreek seeds, crushed coriander and fennel seeds, whole red chilies, and crushed ginger. Sauté for a few seconds until aromatic.
- Add tomatoes and spices: Stir in chopped tomatoes, salt, turmeric, red chili, cumin, and coriander powders. Cook until the tomatoes turn mushy and the masala releases oil.
- Add pumpkin: Add cubed pumpkin and coat it well with the masala. Sprinkle pink salt, pour in ½ cup of water, and mix gently.
- Cook the sabji: Cover and cook on medium heat until the pumpkin is soft and tender, stirring occasionally.
- Finish with flavor: Add garam masala, amchur, and jaggery powder. Mix well and simmer for another 4–5 minutes.
- Garnish & serve: Sprinkle kasuri methi and fresh cilantro. Serve hot with gluten-free puris, rotis, or rice.
Recipe Notes:
- Mustard oil gives authentic flavor, but neutral oil works too.
- Adjust sweetness and tang by balancing jaggery and amchur to your taste.
- Add more whole chilies if you prefer extra spice.
- For a thicker curry, cook uncovered for a few extra minutes.
- Always check hing for gluten contamination if you’re cooking for celiac diets.
Conclusion:
Spicy Pumpkin Sabji is a warm and nourishing choice for family meals and celebrations alike. Ideal for those preparing gluten free food meals, enjoying traditional gluten free dishes, or planning balanced gluten and dairy free meals, this curry shows how allergen-friendly cooking can remain authentic, festive, and deeply comforting.
FAQ
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Yes! Skip jaggery for a purely savory version — or replace it with coconut sugar if preferred.
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Traditionally, mustard oil is used, but any vegetable or sunflower oil works well too.
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Absolutely! Both work beautifully and give a similar texture and sweetness.
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It’s moderately spicy. Adjust chili quantity to taste or remove whole chilies for a mild version.
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It pairs perfectly with gluten-free puris, millet rotis, or simple steamed rice.
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ABOUT AUTHOR
Hi! I’m Nimisha C..
My tryst with cooking began when we got to know about food allergies for our son. Taken aback with the shock and restrictions that his diet had and also worried about nutrition...
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