Khatta meetha kaddu is a flavorful preparation wherein chunks of pumpkin are cooked with lots of spices giving an array of flavors. Khatta means sour, meetha means sweet and kaddu means pumpkin in English, and as the name goes this preparation has these essences in a balanced manner and that’s what makes this simple preparation so delectable. Khatta meetha kaddu is often prepared for a wedding or on festivals and served with poori and raita.
*Pumpkin: I have used green pumpkin with its peel to make Khatta meetha kaddu. Well, exactly what I did was, I peeled off half of the pumpkin. Chopped everything, i.e. pumpkin with peel, without peel and the peel. Yes, this gave a variation of textures. You can do as per your liking totally remove and discard the peel, as my mom does or totally keep the peel or as I did.
Spices: As much as pumpkin is important for this preparation, that much important is the spices. For the punch, I have added panch phoron masala. It is the simplest and quickest spice mix you will ever make. Asafoetida (heeng), this is very important for a nice Khatta meetha kaddu. Add good quality of heeng.
Chilies: I have not used red chili powder for the recipe. Instead, I used red chili flakes and whole red chilies. I was happy with the heat it gave. You can add green chilies or garam masala to increase the spiciness.
Sugar: For adding sweetness I have used granulated sugar. You can choose to add jaggery. The quantity of sweetener can be adjusted as per your choice.
Dry mango (amchur) powder: For tanginess, I have used dry mango powder. You can use lemon juice or tamarind pulp. I have read a lot about tamarind pulp, most of the recipes use it. However, I have always used dry mango powder and I have always seen my mom using lemon juice.
Balance of flavors: There are a lot of flavors in Khatta meetha kaddu and what’s important is that there should be a balance amongst them. The quantities of ingredients mentioned have been given in a range, so, first of all, add the minimum and then adjust as per your taste. For instance, when I make this recipe initially I add only 1 tsp sugar, as my hubby doesn’t like profound sweetness in this. I take out his portion and then add ½ tsp more sugar for the remaining sabzi. So basically you too can adjust the balance as per your liking.
Other ingredients: Well, I have not used ginger or green coriander leaves. You can add approximately 1-inch ginger cut into thin slices and finely chopped coriander leaves for the garnish.
During summers do try kakdi ki sabzi. It is an under 20 minutes preparation and a good break from the other sabzi regularly prepared during summers. One more quick preparation is jeera aloo. This recipe will give you the best jeera aloo, do try it.
Serve this preparation with perfect poori and boondi raita for a weekday dinner.
1.This recipe serves 4 persons.
2.If you want a mix of texture, cut pumpkin as explained above*.
3.Heat 2 tbsp oil and add ¼ tsp turmeric powder and cook till aromatic.
4.Add 1&½ tsp panch phoron. Cook on low flame till aromatic, approximately 2 minutes. Next goes in 2-3 broken red chilies.
5.Add in the pumpkin chunks.
6.Spice it up with 1&½ tsp-2 tsp red chili flakes, ¼ tsp turmeric powder and salt to taste.
7.Mix everything well and cover and cook on low flame. Cook till pumpkin is soft. I don’t like it mushy, however, you can mash up few chunks if you like it so.
8.Next goes in a mix of flavors, 1-1.5 tsp dry mango (amchur) powder and 2-3 tsp sugar. Add 1 tsp dry mango powder and 2 tsp sugar and mix and check the seasoning. Thereafter adjust the same as per your liking.
9.Mix well. Do not cover. Cook for 2-3 minutes.
10.Serve warm or hot. Bon appétit!
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
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