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Khatta meeta kaddu

Enjoy the medley of sweet, spicy and tangy flavours that envelop the comfort of soft chunks of mellow pumpkin with this khatta meeta kaddu ki sabji. Tried and tested multiple times, this is one of the best sweet and sour pumpkin curry recipes.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Side Dish, Traditional
Cuisine gluten free, Indian, Medicinal, Microwave

Equipment

  • 1 wok
  • Cutting board
  • measuring cups and spoons
  • Knife

Ingredients
  

The vegetable

  • 3/4 cup drinking water use as needed only to cook the pumpkin.
  • 3 cups pumpkin diced

The tempering

  • 1 tsp cumin
  • 1 tbsp cooking oil any that you prefer to cook with.

The spices

  • 1/2 tsp roasted cumin powder
  • salt to taste
  • 3/4 tsp crushed black pepper
  • 1/4 tsp turmeric powder
  • 1 tsp aamchur
  • 2 tsp jaggery

to garnish

  • 1 tbsp coriander leaves chopped ( optional)

Instructions
 

  • Wash, peel and chop the pumpkin into 3/4 inch dices.
  • Into the wok or the kadai, add the oil and set on medium heat.
  • As it heats up, add the cumin, chopped ginger and a chilli and let it sizzle.
    tempering for pumpkin curry
  • Add the chopped pumpkin, add half cup water and cover and cook it till it is fork tender.
  • Once the pumpkin is cooked, add the salt, turmeric powder, the cumin powder and black pepper powder and mix well.
    kahtta meeta kaddu recipe.
  • Continue to cook and add the aamchur and jaggery powder.
  • Mix it well and allow the jaggery to melt and coat the pumpkin.
    sweet and sour pumpkin.
  • Once the masala is well coated, remove from heat.
  • Sprinkle the coriander leaves and mix well.
  • Serve hot with breads or steamed rice.
    sweet and sour pumpkin curry
Keyword Indian vegetarian dinner, Lunch recipes, Pumpkin recipes
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