Khatta Meetha Kaddu, this sweet and sour pumpkin dish is one of the simplest Sabzi (vegetarian dish) recipes made with Kaddu (pumpkin). In Hindi, Khatta means sour and Meetha means sweet. The sourness comes from Amchur (dried mango powder) and the sweetness from sugar/jaggery as well as pumpkin. Kaddu or pumpkin is one of those vegetables that is rarely cooked in most households. Yet pumpkin is one of the healthiest vegetables I have come across. Full of calcium, potassium, phosphorus, copper, and more, pumpkin is also a good source of fiber. Its seeds are full of vitamins, proteins, and minerals.
This Indian pumpkin recipe is a delicious and healthy vegetable dish made from pumpkin, whole spices, and herbs, which can be prepared in less than 30 minutes for a weeknight dinner. The recipe contains no onions or garlic. It is a simple and tasty vegan pumpkin recipe that can be made on regular days.
Traditionally, this dish is made with red pumpkin. However, you can also use Hokkaido pumpkin or butternut squash to prepare this simple pumpkin curry.
It also goes well with plain Paratha or Chapati.
The recipe for Khatta Meetha Kaddu is easy to prepare with a handful of ingredients. The aroma comes from the addition of Methidana (fenugreek seeds) and Rai (black mustard seeds). Of course, we add our usual Indian spice powders like turmeric powder, red chili powder, and Amchur (dried mango powder) to this recipe. Some brown sugar (or jaggery) is added for that sweetness, which subtly blends with the sweetness of the pumpkin.
The Khatta Meetha Kaddu is light and simple. Only cutting and peeling the pumpkin requires a bit of effort and time. But I have found an easy way to peel the pumpkin.
- However, this method only works with smaller pumpkins, not larger ones.
- Place the pumpkin on a large cutting board or on the kitchen countertop.
- Hold your hand firmly on the pumpkin.
- Start peeling the pumpkin sideways with the peeler in your other hand. Keep turning the pumpkin with the hand on top.
- Work with both hands in this way until the pumpkin is peeled from all sides.
- Once the pumpkin is peeled, halve the pumpkin and remove the pulp and seeds. Do not throw away the seeds, but rinse them and place them on a plate in the sun to dry. Once they are dried, roast them with a little salt and add them to your muesli or salad. Pumpkin seeds are very nutritious and healthy. You can also roast the pumpkin seeds in the oven.
Health Benefits of Pumpkin
The bright orange color of pumpkin means it is loaded with an important antioxidant, beta-carotene. Beta-carotene is converted into vitamin A in the body. Beta-carotene provides protection against diseases as well as some degenerative aspects of aging.
Pumpkins also have plenty of fiber and are low in calories. Therefore, they are a great way to include fiber-rich vegetables in your diet or to add to a low-carb/keto diet.
Serving Suggestions
Khatta Meetha Kadduwith Lachha Parathas or Chapatis enjoy.
A side dish of Kakdi Koshimbiror Pineapple Raita goes excellently with this dish
It also goes very well with a light Sadi Dal or Dal Tadka.
Storage Suggestions
Leftover Khatta Meetha Kaddu keeps well for 1 to 2 days in the refrigerator. Heat the dish in a pan before serving and then serve it with a side dish of your choice.
Ingredients for 2 - 3 servings
- 3 tbsp vegetable oil
- ¼ tsp Hing (asafoetida / asant)
- ½ tsp Methidana (fenugreek seeds)
- ½ tsp Rai (black mustard seeds)
- 3 - 4 dried red chilies
- 500g Kaddu (pumpkin) (peeled and cut into small cubes)
- 1 tsp salt
- 1 tsp red Kashmiri chili powder
- 1 tsp Haldi Powder (turmeric powder)
- 2 tsp Dhaniya Powder (coriander powder)
- 30g Gur (jaggery), grated
- 1 tbsp Amchur powder (dried mango powder)
Instructions
Heat oil in a pan. When the oil is hot, add Hing (asafoetida / asant), Methidana (fenugreek seeds), Rai (black mustard seeds) and dried red chili and let them crackle for a few seconds.
Kaddu, salt, red Kashmiri chili powder, turmeric powder, and coriander powder, and mix well.
Cover the pan and cook the Kaddu over low heat for 8-10 minutes, until it is soft and begins to brown, turning once in between. Do not cook too long, otherwise the Kaddu will become mushy. If necessary, add a little water (1 to 2 tbsp).
When the Kaddu is cooked through, add Gur and Amchur powder and mix well.
Garnish with fresh coriander.
Tips
- To save time, you can use frozen, pre-cut pumpkin.
- If you don't have it on hand, replace gur (jaggery) with brown sugar and amchur powder with 1 tsp lime juice.
- You can eat the pumpkin dish as it is, or you can mash some pieces with a masher. In my opinion, both taste great.
- Don't skip adding amchur powder (or lime juice). It gives the dish a wonderfully tangy flavor.
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