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A bowl of vibrant pumpkin curry garnished with herbs.
Binjal Pandya

Khatta Meetha Kaddu or Pumpkin Curry

Khatta Meetha Kaddu orPumpkin 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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 -3
Course: Side Dish
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 500 grms 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.

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.