What is khatta meetha kaddu?
The khatta meetha kaddu is a popular pumpkin sabzi recipe across North India. It is a sattvic style Indian sabji mainly prepared for festive feasts or with a traditional meal of aloo ki sabzi, poori, and raita. In Northern India, it is popularly known as pethe ki sabzi or Bhandara style kaddu ki sabzi. The combination of sweet, spicy, and savoury flavours makes this pumpkin sabzi unique. The heat of red chillies and the warmth of spices are balanced by the sourness of mango powder and the sweetness of sugar. ‘Khatta’ is the Hindi term for sour, and ‘meetha’ is for sweetness. Hence this pumpkin sabzi got its name because of its sour and sweet flavors. More Reasons to LOVE Kaddu Ki Sabzi
sattvic style (no onion/garlic/tomato/ginger) mildly spicy (perfect for kids) perfect for a packed meal vegan and vegetarian one-pot dish easy to digest gluten-free
The Right Pumpkin For Sabzi
A green skin pumpkin with deep yellow pulp makes this pumpkin sabzi perfectly. Or you can pick any other ripe and yellow variety of pumpkin. The yellow pumpkin has a natural sweetness, and with the addition of sugar, it caramelizes perfectly. The pumpkin has to be tender and fully ripe, so it does not take too long to cook. Usually, the yellow pumpkin takes less time to cook than other varieties.
Other Ingredients For Sabzi
Apart from picking the right pumpkin, you need a few basic Indian pantry staples to make this pumpkin sabzi.
Mustard Oil: For its pungent taste and aroma. You can use ghee as well instead of mustard oil. Tempering (Tadka): Mustard Seeds, Cumin Seeds, Fennel Seeds, Fenugreek Seeds, Asafoetida, and Dry Red Chilies Spices: Red Chili Powder, Turmeric Powder, Coriander Powder, Salt Sugar: I use jaggery powder for the nutty taste and sweetness. You can substitute it with granulated white sugar or brown sugar. Sourness: I use dry mango powder for the sour flavour. If that is not available, use tamarind paste or extract. Avoid using lemon juice as it does not blend with the flavours of this sabzi recipe. Additional Ingredients: Dried Fenugreek Leaves (kasuri methi) give the sabzi a subtle aroma and warmth. Fresh coriander leaves to garnish.
How To Make Pumpkin Sabzi
Step 1) In a heavy bottom pan, heat oil till it starts smoking. Add tadka (cumin, mustard seeds, fennel, fenugreek, asafoetida, and red chillies). Fry till the seeds start spluttering. Step 2) Add pumpkin along with the salt and spices. Stir to combine. Step 3) Cover and cook the pumpkin over low heat for 20 – 25 minutes or until tender. Stir occasionally in between. Step 4) Once the pumpkin turns soft, add mango powder, sugar, and Kasuri methi. Stir to combine. Let the pumpkin pieces caramelize over low heat for 5 – 10 minutes. Stir occasionally in between.
Watch Kaddu Ki Sabz Video
Serving Suggestion
The best way to enjoy kaddu ki sabzi is with spicy, soupy Mathura style potato curry, piping hot poori, and chilled mint pomegranate raita or my special boondi raita. Even without curry, the khatta meetha kaddu tastes delicious with simple palak puri or paratha. Here are a few other main-course dishes to serve with kaddu ki sabzi in an Indian thali – Dhaba Style Matar Paneer, Arbi Ki Sabji, or Makhana Sabji. You can store this kaddu ki sabzi in the refrigerator for 1 week. Reheat in a microwave or over the stovetop in a pan. Subscribe to our weekly newsletter or follow us on Youtube for video recipes.
