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–+ servings
Sweet and Sour Pumpkin served in a rectangular transparent glass container

Khatta Meetha Kaddu (Sweet and Sour Pumpkin)

Khatta Meetha Kaddu is a Sweet and Sour Pumpkin, no onion no garlic recipe made using pumpkin and a few spices. IT is a typical recipe from the state of Uttar Pradesh and Rajasthan.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 people

Ingredients

  • 2 cup 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
  • 1 tablespoon Ginger chopped finely
  • ¼ Cup Coriander to garnish
  • 1 teaspoon Oil
  • ¼ teaspoon Asafoetida ** Check notes for Gluten-Intolerant

Instructions

  • 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
    The tempering of cumin seeds, and turmeric
  • 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
    Addition of green chilies and fennel seeds
  • Now add the diced pumpkin, coriander powder, red chilli powder and salt.
    2 cup Pumpkin Diced, 1 tablespoon Coriander Powder, 1 teaspoon Red chilly powder, Salt
    Adding of coriander powder & red chilly powder
  • Give everything a quick mix.
  • Add water, cover and cook on medium stirring in between.
    ½ Cup Water
    Cooking of Pumpkin
  • 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
    Addition of ginger
  • Add dry mango powder and sugar.
    Adding of 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
    Adding of Fresh Coriander

Notes

  • 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.
 
 
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