Khatta meetha kaddu in English translates to sweet & sour pumpkin curry. This is a vegan, no onion no garlic, beginner & bachelor-friendly recipe.
This pumpkin / kaddu sabji is also known as bhandarewali kaddu ki sabji, petha ki sabji. Pumpkin is called kaddu in Hindi and lal bhopla in Marathi
Ingredients
500 gms Pumpkin / Kaddu / Lal Bhopla (peeled and cut into bite-size cubes)
1/2 teaspoon Jeera (Cumin seeds)
1/2 teaspoon Methi seeds (Fenugreek seeds) personally as I love the nutty bite of these seeds I ended up adding 2 teaspoons of methi seeds.
1 inch Ginger (grated or crushed)
1/4th teaspoon Hing (asafoetida)
1 teaspoon Turmeric powder (haldi)
1 teaspoon Red chilli powder (Kashmiri Chilli Powder)
2 teaspoons Coriander Powder
1 tablespoon Dry Mango Powder (Amchur Powder)
2 teaspoon Jaggery (Gul) or 3 teaspoons Sugar
2 Dry red chillies
1 Bay leaf
2 Green Chillies finely chopped
4-5 Curry leaves (optional)
3 tablespoons oil
Water if needed to cook the pumpkin
Salt to taste
Method
- In a saucepan, heat oil, Once hot, add cumin seeds, methi seeds and hing (asafoetida), Saute for 10-15 seconds.
- Add dry red chillies, green chillies, curry leaves, crushed ginger and bay leaf. Mix everything well and saute for just 5-10 seconds.
- Now add the pumpkin and mix thoroughly.
- Add red chilli powder, turmeric powder, coriander powder, jaggery (gul) / sugar and salt. Mix well.
- Add water if required, pumpkin releases its own water hence add accordingly.
- Cover the pan and cook the pumpkin on low flame for 10-15 minutes. Check occasionally.
- Pumpkin quality differs, some take a longer time, some less. So check occasionally, we do not want a mushy pumpkin for this curry.
- Using a knife or fork just check if the kaddu / pumpkin is cooked or not. If the knife goes through without resistance, your sabji is ready.
- Once the pumpkin / kaddu is cooked perfectly, add amchur powder (raw mango powder) and mix well.
- Lastly, garnish with fresh coriander leaves.
- Khatta meetha kaddu / Sweet & sour pumpkin curry is ready.