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Khatta Meetha Kaddu or Pumpkin Curry

Khatta Meetha Kaddu or Pumpkin Curry, It is a sweet and sour curry made with pumpkin/kaddu and some Indian spices. Pumpkin curry or Kaddu ki sabzi is very easy and simple to prepare, for this you just need to chop the pumpkin into the cubes or chunks and cook with spices.

You can serve this sabji with chapatti and puri, but puri and raita are best accompaniments with this curry. Pumpkin is not liked by many people, but this recipe will surely make them like it. The tangy taste in the curry is comes from Amchur/raw mango powder and sweetness from sugar. This dish is very popular in UP,India.

Pumpkin is a highly nutritious vegetable as it is rich in Vitamin A, Vitamin C, calcium, iron, Vitamin B6, magnesium, protein, dietary fiber, carbohydrates and potassium. You can ensure that you get all these nutrients by using pumpkin to cook Khatta Meetha Kaddu, which is delicious and healthy.

Ingredients
• 500grms Green Pumpkin/Indian Kaddu
• 2 tbsp Oil/Ghee
• 1 tsp Cumin Seeds/Jeera
• ½ tsp Fenugreek Seeds/Methi Dana
• 1-2 Green Chili Chopped
• 4-5 Curry Leaves
• ½ tsp Red Chili Powder
• ½ tsp Turmeric Powder
• Salt
• 1 tsp Sugar
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Amchoor/Raw Mango Powder
• ½ tsp Ground Black Pepper
• ½ cup Chopped Coriander Leaves

Method
1. Wash and clean the Pumpkin and cut into cubes or chunks.
2. Now heat the oil in pan add cumin seeds, fenugreek seeds, chopped green chili, curry leaves and stir it for few seconds.
3. Then add chopped pumpkin, red chili powder, turmeric powder, salt, mix it well and cover it. Cook it for 4-5 mins on medium flame.
4. Check while cooking in between and stir it and mix it.
5. Do not overcook the curry otherwise it will soft and all mushy, if there is moisture in curry let it open the lid and let the moisture evaporate.
6. Then add cumin powder, coriander powder, ground pepper, amchur and sugar. Stir it and cook for a minute, pumpkin curry is ready, garnish with chopped coriander and serve as a side with puri, roti or paratha.

Tips
• If you are using yellow peel pumpkin, then remove the skin before cutting into cubes.
• You can add jaggery powder instead of sugar and tamarind pulp instead of amchur.

Khatta Meetha Kaddu or Pumpkin Curry
 
Print
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
“Khatta Meetha Kaddu” or “Pumpkin Curry”. It is a sweet and sour curry made with pumpkin/kaddu and some Indian spices. Pumpkin curry or Kaddu ki sabzi is very easy and simple to prepare, for this you just need to chop the pumpkin into the cubes or chunks and cook with spices.
Author: Binjal Pandya
Recipe type: side dish
Cuisine: Indian
Serves: 2-3
Ingredients
  • 500grms Green Pumpkin/Indian Kaddu
  • 2 tbsp Oil/Ghee
  • 1 tsp Cumin Seeds/Jeera
  • ½ tsp Fenugreek Seeds/Methi Dana
  • 1-2 Green Chili Chopped
  • 4-5 Curry Leaves
  • ½ tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • Salt
  • 1 tsp Sugar
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1 tsp Amchoor/Raw Mango Powder
  • ½ tsp Ground Black Pepper
  • ½ cup Chopped Coriander Leaves
Instructions
  1. Wash and clean the Pumpkin and cut into cubes or chunks.
  2. Now heat the oil in pan add cumin seeds, fenugreek seeds, chopped green chili, curry leaves and stir it for few seconds.
  3. Then add chopped pumpkin, red chili powder, turmeric powder, salt, mix it well and cover it. Cook it for 4-5 mins on medium flame.
  4. Check while cooking in between and stir it and mix it.
  5. Do not overcook the curry otherwise it will soft and all mushy, if there is moisture in curry let it open the lid and let the moisture evaporate.
  6. Then add cumin powder, coriander powder, ground pepper, amchur and sugar. Stir it and cook for a minute, pumpkin curry is ready, garnish with chopped coriander and serve as a side with puri, roti or paratha.
Notes
If you are using yellow peel pumpkin, then remove the skin before cutting into cubes.
You can add jaggery powder instead of sugar and tamarind pulp instead of amchur.
3.5.3251

 

Khatta Meetha Kaddu or Pumpkin Curry was last modified: November 25th, 2019 by Binjal's VEG Kitchen

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11/25/2019   Binjal's VEG Kitchen
  Fasting Recipes, Sabji & Curry     curry, easy, fasting, gluten free, indian, no onilon no garlic, one pot, quick, sabji, shallow fry, side dish, vegan
  • Chipotle vegetarian Bean Chili
  • Surti Undhiyu Recipe (Gujarati Undhiyu)

One Response to “Khatta Meetha Kaddu or Pumpkin Curry”

  1. Kuttu Ki Roti - Binjal's VEG Kitchen / 21 Oct 2020 11:32am #

    […] during fasting periods. These rotis are made with Kuttu ka Atta, which is best accompaniments with kaddu ki sabji or aloo ki […]

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Happy Makar Sankranti/ Utrayan/Pongal/Lohri to tho Happy Makar Sankranti/ Utrayan/Pongal/Lohri to those who all are celebrating 💕✨
Til Mungfali Ke Laddu is very famous during wintertime specially in festival like Makar Sankranti and Lohri. Til Mungfali Ke is incredibly delicious, healthy and very easy to make. Til Mungfali Ke Laddu takes less than 30 mins to prepare. Til Mungfali Ke Laddu is prepared with sesame seeds, peanut, coconut and jaggery syrup. These laddus are very popular in Maharashtra and Gujarat.
Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/til-mungfali-ke-laddu/.
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@binjalsvegkitchen #binjalsvegkitchen 
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Surti Undhiyu aka Gujarati Undhiyu, is a winter de Surti Undhiyu aka Gujarati Undhiyu, is a winter delicacy. This recipe is very popular in Surat, Gujarat. Surti Undhiyu is a combination of winter veggies and fenugreek dumplings cooked in an aromatic blend of spices. The traditional Undhiyu is a seasonal curry as some of the classic ingredients like Surti papdi, green peas, potatoes, Purple Yam, eggplant and raw banana. The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed “matlu”, which are fired from above.
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Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/surti-undhiyu-recipe-gujarati-undhiyu/ 
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@binjalsvegkitchen #binjalsvegkitchen 
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Makar Sankranti is on the way! . Til Chikki also c Makar Sankranti is on the way!
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Til Chikki also called Til Gajak or Tilgul. .
It is favorable during winter because of its health benefits. It is most popular during festivals like Makar Sankranti and Uttarayan in Gujarat and Maharashtra. This crunchy brittle, Til Chikki is made of jaggery and sesame seeds. You can have it whenever you crave for something sweet.
Til Chikki is made up of Sesame Seeds and Jaggery, so it is healthy too. Jaggery is a rich source of iron and protein. Sesame seeds are also healthy due to their nutritional content, including vitamins, minerals, natural oils, and organic compounds which consist of calcium, iron, magnesium, phosphorous, manganese, copper, zinc, fiber, thiamin, vitamin B6, folate, protein, and tryptophan.
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Recipe on my blog please check blog link in my profile!!
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http://www.binjalsvegkitchen.com/til-chikki-til-gajak-tilgul/
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 #indiansweets #indiandessert #desserttable #mumbaifoodie #delhifoodie #mumbaifood #delhifood #foodstagram #chikki #makarsankranti #dessertsofinstagram  #desi_diaries  #foodblogfeed #indianfoodstories #desikhana #winterfood #gajak #foodtalkindia #northindianfood #indiancuisine #tasteofindia #indianfood #desifood #mumbai_igers
Bathua Muthia or Gujarati Cheelia/Chilia also call Bathua Muthia or Gujarati Cheelia/Chilia also called cheel ni bhaji na Muthia, most popular healthy breakfast/snack during winter season in rural Gujarat specially in central and south Gujarat.  Bathua Muthia/ cheelia made using assorted flours and chopped fresh green bathua leaves and spices, steamed and then stir fried.  This is forgotten healthy breakfast dish, but if you are familiar with curries like Chokha Methi nu shaak, Cheel ni Bhaji/Bathua kadhi then you obviously know about this dish.
Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/bathua-muthia-or-gujarati-cheelia/
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