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.
- 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
- Wash and clean the Pumpkin and cut into cubes or chunks.
- Now heat the oil in pan add cumin seeds, fenugreek seeds, chopped green chili, curry leaves and stir it for few seconds.
- 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.
- Check while cooking in between and stir it and mix it.
- 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.
- 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.
You can add jaggery powder instead of sugar and tamarind pulp instead of amchur.
One Response to “Khatta Meetha Kaddu or Pumpkin Curry”
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