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Chappan Kaddu ki Sabzi Recipe (Summer Squash Curry)

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Summer squash curry

Summer squash curry

How to Make Chappan Kaddu ki Sabzi

Chappan kaddu is one of the many varieties of summer squashes, the fruit of the plant Cucurbita pepo, to which almost all summer squashes belong. Compared to winter squashes, summer squashes have a shorter storage life.

Chappan kaddu ki sabzi is a delicious North Indian-style curry. It takes just a few basic spices to turn this bland vegetable into a delicious dish, which can be served with any Indian flatbread.

Cook Time

Prep timeCook timeReady inYields

15 min

25 min

40 min

3–4 servings


  • 2 tablespoons oil
  • 500 grams chappan kaddu (summer squash), washed, peeled, and cut into wedges
  • 2 onions, sliced
  • 2 tomatoes, chopped
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons haran dhania (cilantro), chopped
  • Water as needed


  1. Keep a kadhai (pan) over full heat. Add oil. Once the oil is hot, reduce the heat to medium. Add the onions and saute until light pink.
  2. Add the chopped tomatoes. Cook till they become a little soft, then add the spices and salt.
  3. Roast the tomatoes until the oil separates out.
  4. Add the chappan kaddu. Reduce the heat to low. Mix well and cover with a lid. If the masala is getting dry, add about 1/4 cup of water before covering.
  5. Check the sabzi every 3 to 4 minutes until the sabzi is cooked soft and the water dries up. When the vegetables are half done, add 1–2 teaspoons of cilantro.
  6. Garnish the dish with cilantro and serve with roti or paratha.

© 2020 Rajan Singh Jolly