Khatta Meetha Kaddu or Sweet and Sour Pumpkin dry vegetable is a quick and easy no onion no garlic recipe made using pumpkin and a few spices. This is our typical recipe which is generally made from fresh Pumpkin.
You can jump to the recipe, but you will miss the tips and tricks mentioned in the post
My DH who will not touch pumpkin loves this sabji and when we have visited my native, he was all in love with this Khatta meetha kaddu.
Consistency of the Khatta Meetha Kaddu sabji
The consistency of the sabji is generally mushy. It does not have curry, but is soft and can be served as a dry sabji. I am showing you the way we make it. One can adjust the consistency as required. You might not like the sabzi based on its appearance, but believe me when you have this with the puri, or roti or even simple dal rice it is just awesome.
Taste of the sabji
This sabji has a slight sweetness from pumpkin as well as a little sugar added to the sabji. The sweetness is balanced by the addition of amchur powder (dry mango powder). Fenugreek seeds, fennel seeds, coriander powder add to the medley of flavours one crave for. And I bet you will not miss the onion and garlic in this.
Variety of Pumpkin to use for Khatta Meetha Kaddu Sabji
One can use any variety of pumpkins in this recipe. I have used the green pumpkin in this recipe which I sourced from my local organic farm here. (Pic below). If the skin of the pumpkin is thin, one can add the pumpkin along with the skin too. But if it is thick, it is better to remove it.
How to peel and cut Pumpkin
I know the thing we all dread. Slicing and cutting pumpkins is a task. Earlier I used to avoid buying pumpkin and butternut squash as removing the skin from the raw vegetable was difficult. But with experience, I have learnt a few tricks.
Now the green pumpkin is soft and can be sliced and peeled easily. However the other is a bit difficult. What I do is Slice the pumpkin in a round disc. (I forgot to take the pic, will add it next time). Remove the seeds and the middle part. Then simply remove the skin by keeping the disc parallel to the chopping board. After that just cut it into pieces as required. I use a chopping board underneath, as it makes the task easy. You would be able to peel and cut the pumpkin very easily.
Shelf life of sabji
This sabji can be stored in the fridge for 4-5 days.
Is this Vegan
Yes, this Khatta meetha kaddu is completely vegan.
Is this Gluten-Free
This is gluten-free if you use the rock form and pure asafotedia. If not it is not as store brought asafotedia has wheat powder in it. However one can completely skip the asafoetida .
Ideas for Lunch Box? Download our Free Lunch Box Plan
Pin it for Later
So here goes the recipe of Khatta Meetha Kaddu
Khatta Meetha Kaddu (Sweet and Sour Pumpkin)
- 2 Cups Pumpkin Diced
- 1 teaspoon Cumin seeds
- ½ teaspoon Fenugreek Seeds
- 1 teaspoon Fennel Seeds
- ½ teaspoon Turmeric Powder
- 1 tablespoon Coriander Powder
- 1 teaspoon Red chilly powder -As per taste
- 2-3 Green chillies chopped -As per taste
- 1 tablespoon Dry Mango Powder – Amchoor Powder- As per taste
- ½ Cup Water
- 1 tablespoon Sugar
- Salt to taste
- 1 tablespoon Ginger chopped finely
- ¼ Cup Coriander to garnish
- 1 teaspoon Oil
- ¼ teaspoon Asafoetida ** Check notes for Gluten-Intolerant
- In a heavy bottom pot/wok add oil.1 teaspoon Oil
- Once hot add asafoetida, and cumin seeds, fenugreek seeds.1 teaspoon Cumin seeds, ¼ teaspoon Asafoetida, ½ teaspoon Fenugreek Seeds
- Add turmeric powder.½ teaspoon Turmeric Powder
- Once the cumin seeds crackle add fennel seeds and green chillies.1 teaspoon Fennel Seeds, 2-3 Green chillies chopped
- Now add the diced pumpkin, coriander powder, red chilli powder and salt.2 Cups Pumpkin Diced, 1 tablespoon Coriander Powder, 1 teaspoon Red chilly powder, Salt to taste
- Give everything a quick mix.
- Add water, cover and cook on medium stirring in between.½ Cup Water
- After 8-10 minutes check if the pumpkin is soft. Time will vary depending on the pumpkin and the intensity of cooking, slow or medium.
- Once the pumpkin is soft, I slightly mash it with a spoon as I like the mushy texture.
- One can skip this step if you need the pumpkin in pieces and not mushy.
- Once the pumpkin is soft add ginger.1 tablespoon Dry Mango Powder, 1 tablespoon Ginger chopped finely, 1 tablespoon Sugar
- Add dry mango powder and sugar.
- Mix and check for taste if required. Adjust the spices as per taste.
- Garnish with chopped coriander and serve with roti, bedai, puri or dal and rice.¼ Cup Coriander to garnish
- Standard US Cups used
- One can adjust the spices as per your liking.
- Water can be adjusted as per the consistency desired.
- If you have a gluten allergy, skip the asafoetida or use pure asafoetida which does not have any traces of gluten in it. Shop brought asafoetida powder have wheat in it.
Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
If you tried this recipe, please comment below and do not forget to rate the Recipe.
Subscribe to my email list so that you get the new recipes straight in your mailbox.