Khatta Meetha Kaddu – Sweet Sour Pumpkin Curry

Khatta Meetha Kaddu is a delicious North Indian vegetarian recipe made with pumpkin (known as ‘kaddu’ in hindi). As the name suggests the dish tastes sweet & sour because of the use of amchoor (dry mango powder) & sugar / jaggery in recipe.

Although Khatta Meetha kaddu subzi is made in almost all North Indian states, it is most popular in Uttar Pradesh. Some people make its one more variant where it is more on spicier side instead of sweet & sour. This kaddu ki sabji tastes best with deep fried pooris, kachori, bedmi poori or dal paratha.

There are generally two types of pumpkin available in market- one with orange peel and another one with green peel. You can use any of the variety in this recipe however I have used green variety (hara kaddu) as it is easier to peel and cooks faster also.

The highlight of this pumpkin recipe is the sweet (Meetha) and sour (khatta) taste for which sugar or jaggery and amchoor powder (dried mango powder) are used. Apart from it, ghee and methi (fenugreek seeds) are essential parts of it which gives a distinct aroma to this vegetable. Many people eat it during fasting also. If you do eat pumpkin in your fasts, then you can make this pumpkin recipe by adjusting the spices as per you taste.

Hope you would like this Khatta Meetha Kaddu recipe!!

More such traditional Indian Vegetarian recipes:

Kacche Aam Ki Launji (Raw Mango Chutney)
Amla Launji (Indian Gooseberry Chutney)
Makhana Kaju Matar (Foxnuts Cashew Curry)

Preparation Time: 10 minutes

Cooking Time: 20 minutes

List of Ingredients: (Serves 3 to 4)

Hara Kaddu (Pumpkin)- 650 grams
Ghee (Clarified Butter)-2 tbsp (For vegan version, use oil)
Methi (Fenugreek seeds)- 1 tbsp
Heeng (Asafoetida)- A pinch
Red chilli powder-3/4 tsp
Dhaniya (Coriander powder)-1 & 1/2 tsp
Haldi (Turmeric powder)-1/2 tsp
Salt- To taste
Sugar / Jaggery- 6 tsp
Amchoor (Dry Mango powder)-3 tsp
Water-2 tbsp (If using yellow pumpkin, take 1/4 cup)

Steps To prepare:

Step 1:
Cut the pumpkin into slices. Peel, de-seed and chop it into squares as shown below. I have intentionally left some peel on it as intermittent green colour in the ready dish looks really vibrant and tempting

Step 2:
Heat ghee in a pressure cooker. Add Methi seeds, Asfoetida, red chilli powder, coriander powder and turmeric powder. Stir for few seconds till the spices begin to release the aroma.

Step 3:
Add pumpkin pieces into the spices. Add salt and water. Mix well. Cook it for two whistle. Switch off the gas.

(If using orange pumpkin, take 1/4 cup water at this step. Cook for 2-3 whistles and sim for 10 minutes. You may have to adjust the cooking time depending on the pumpkin variety you have. At the end we just want soft mushy consistency of pumpkin)

Step 4:
Once the pressure is released from the pressure cooker, open the lid. Add sugar and amchoor powder. Switch on the gas. Mix well.

You will notice that pumpkin has started releasing water because of addition of sugar. Cook it on low flame till the excess moisture is evaporated and sabzi reaches a thick consistency.