Although most people don’t like Kaddu, Khatta Meetha Kaddu is a must have with Puri or Kachori in North India and it tastes sooooo good.
| Preparation Time: | 30 minutes |
| Servings: | 4 |
| Difficulty: | Easy |
Ingredients
| Kaddu (Pumpkin) | 500 gm peeled and cut pieces |
| Methi (fenugreek) seeds | 1/2 tsp |
| Salt | 3/4 tsp |
| Haldi (turmeric powder) | 1/2 tsp |
| Red chilli powder (lal mirch) | 1/2 tsp |
| Dhaniya (coriander) powder | 1 tsp |
| Garam Masala | 1/2 tsp |
| Brown Sugar | 2 tbsp |
| Fresh lime or tamarind juice | 3 tbsp |
| Vegetable oil | 1 tsp |
Method
- Peel and cut pumpkin into one inch pieces. Wash and keep aside. If the pumpkin skin is not that hard, you can leave it on.
- Heat oil in a wok and add methi seeds. Optionally you can use “Punch Phoran” (methi seeds, sarson seeds, jeera seeds, kalonji seeds and fennel seeds). Wait till they start to sizzle.
- Add turmeric powder, chilli powder, coriander powder and mix.
- Quickly add pumpkin pieces and salt. Mix well. Reduce heat and cook it covered for about 20 minutes. Stir occasionally.
- When the pumpkin pieces become soft, add brown sugar, lemon juice and garam masala. Mix and cook for another 2 minutes until sugar melts and mixed well. Khatta Meetha Kaddu is ready.
- Garnish Khatta Meetha Kaddu with coriander leaves and serve it hot with Potato Curry and Puri.
Notes
- Stir it gently so that it’s not totally mashed up but if it gets totally mashed up, don’t worry, it still tastes great.
- I have used green pumpkin here but you can use even the orange pumpkin.
Summary
Recipe Name
Khatta Meetha Kaddu
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 1 Review(s)