A delicious side of khatta meetha kaddu which is a specialty of North Indian cuisine. It is usually served with pooris and aloo ki sabzi. The tadka includes panch phoron spices in mustard oil.
Khatta Meetha Kaddu is a dish from Indian cuisine that features pieces of pumpkin (kaddu) cooked in a sweet and sour sauce. The taste of this dish can be described as a unique blend of tangy and sweet flavors.
The recipe is simple Jain food made with daily every day spices. The result is a truly earthy side dish of kaddu.
The sourness in Khatta meetha Kaddu recipe comes from the use of ingredients like tamarind or lemon juice, which provide a tartness to the dish, while the sweetness comes from the addition of sugar or jaggery. The pumpkin itself has a mild, slightly sweet flavor that pairs well with the tangy and sweet sauce.
Khatta Meetha Kaddu is a truly Indian and healthy dish that is easy to prepare and perfect for a vegetarian meal. Enjoy!
Overall, the taste of was a delicious balance of sweet and sour flavors, with the tender texture of the cooked pumpkin adding to the overall appeal of the dish.
Simple Recipe to make Sweet and Sour Pumpkin
Khatta Meetha Kaddu
Ingredients
- 250 gram green pumpkin kaddu
- 1 tbsp mustard oil
- ¼ tsp cumin seeds jeera
- ¼ tsp nigella seeds onion seeds, kalonji
- ¼ tsp mustard seeds rai
- ¼ tsp fennel seeds saunf
- ¼ tsp fenugreek seeds methi
- ¼ inch ginger
- 2 green chilies chopped
- 1 tsp coriander powder dhania powder
- ½ tsp red chili powder
- ¼ tsp turmeric powder haldi
- 2 tsp crushed jaggery gud
- 2 tsp tamarind soaked in ¼ cup water
- ¼ tsp all spice powder garam masala
- a pinch asafetida
- to taste salt
Instructions
- Using green pumpkin which is less sweet and yellow green from inside is better for this recipe.
- Chop it into bite-sized pieces. Do not peel it.
- bring mustard oil to a smoking-hot temperature. Now add asafetida, cumin seeds, nigella seeds, mustard seeds, fennel seeds and fenugreek seeds. This mix of spice is also known as panch phoron.
- Once the seeds splutter, add green chili and ginger. Mix in spices: corainder powder, red chili powder, and turmeric powder. Mix well till the spices are roasted and leave aroma.
- Now add chopped pumpkin and salt. Mix well.
- Cover the pan and allow the pumpkin to cook for 5-10 minutes still slightly tender.
- In the meanwhile, strain the soaked tamarind pulp. Set aside.
- Remove the lid, and add strained tamarind and crushed jaggery. If you wish to retain the shape of the pumpkin pieces, mix gently otherwise the kaddu will mash up.
- Allow the pumpkin to cook for another 3-4 minutes without covering till the jaggery dissolves.
- Add garam masala and garnish with fresh coriander.
- Serve hot with pooris or chapati.
