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 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 Khatta Meetha Kaddu is a delicious balance of sweet and sour flavors, with the tender texture of the cooked pumpkin adding to the overall appeal of the dish.
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.
- Heat mustard oil in a pan. Once the oil is smoking hot, add asafoetida, 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.
