Khatta Meetha Kaddu | Sweet & Sour Pumpkin Curry
Khatti Meethi Kaddu Ki Sabzi is an easy, everyday dish with a unique mildly sweet and sour taste.This is a vegan, no onion no garlic, beginner-friendly recipe.
Ingredients
- 300 grams Pumpkin (Kaddu)
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Fennel Seeds (Saunf)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 Bay Leaf
- 2 Dry Red Chillies
- 1/4th teaspoon HIng (asafoetida)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Ginger, grated
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Garam Masala Powder
- 1/2 teaspoon Kasuri Methi (Dry Fenugreek Leaves)
- 1 teaspoon Raw Mango Powder (OR Tamarind Pulp)
- 1 teaspoon Jaggery (Gul) OR Sugar
- Salt to taste
- 1 tablespoon Coriander leaves, to garnish
- 2 tablespoons Mustard Oil
- Water, as required
Instructions
- Heat oil, once hot, add mustard seeds, cumin seeds, fennel seeds, methi seeds and hing (asafoetida), Saute for 10-15 seconds.
- Add dry red chillies, grated ginger, bay leaf and turmeric powder. Mix everything well and saute for just 5-10 seconds.
- Now add the pumpkin and mix well.
- Add red chilli powder, coriander powder, garam masala powder, jaggery and salt.
- Add 1/2 cup of water.
- Cover and cook pumpkin on medium flame for 15-20 minutes. Stir occasionally.
- Once pumpkin is cooked, add amchur powder (raw mango powder) and kasuri methi, mix well.
- Lastly, add fresh coriander leaves.
- Khatta Meetha Kaddu is ready.
- Serve with roti or poori.
Video
Notes
Make sure to add amchur powder (dry mango powder) at the end when the pumpkin is cooked. Do not add it while the pumpkin is still raw.
Adding amchur powder in the beginning slows down the cooking process.
More Related Recipes
Kaddu Ka Bharta (Mashed Pumpkin Dip)
Plant-Based & Vegan Recipes
Curry Recipes
Sabzi & Stir-Fry Recipes
No Onion No Garlic (Satvik) Recipes
Beginner-Friendly Recipes
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