Khatta Mitha Kaddu recipe
Sweet-tarty pumpkin sabzi is mostly prepared in Uttar Pradesh. This sabzi is prepared with yellow pumpkin. Serve this tantalizing sweet-sour sabzi with poori, parantha and relish eating. Piping hot sweet-sour pumpkin sabzi taste delicious if served with poori.
हिन्दी में पढिये : Khatta Mitha Kaddu Recipe
Ingredients for Khatta Mitha Kaddu
- Yellow pumpkin - 500 grams
- Mustard oil - 2 to 3 tbsp
- Green coriander - 2 to 3 tbsp (finely chopped)
- Ginger paste - 1 tsp
- Green chilly - 2 (finely chopped)
- Asafoetida - 1 oinch
- Fenugreek seeds - 1/2 tsp
- Garam masala - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Red chilly powder - 1/2 tsp
- Mango powder - 1/2 tsp
- Coriander powder - 1 tsp
- Sugar -2 tsp
- Salt - 1 tsp (as per taste)
How to make Khatta Mitha Kaddu recipe
Firstly, peel pumpkin and remove the mellow part as well. Wash the pumpkin thoroughly and cut it into 1/2 - 1 inch square chunks.
Take some oil in a wok and heat it sufficiently. When oil is hot, add fenugreek seeds, asafoetida. After sauteing for while, add turmeric powder, ginger paste, green chilly, coriander powder and saute the spices for while. Now add pumpkin chunks, salt and red chilly powder as well. Stir for 2 minutes, so that the chunks are nicely coated with the spices.
Add 1/4 cup water in the sabzi, cover and cook for 4 to 5 minutes on low flame. Check the sabzi for 5 minutes. Stir the sabzi really well, cover again and cook for 4 to 5 more minutes. Now check the sabzi again, pumpkin chunks have slightly turned soft. There is no water left in the sabzi, so add 1/4 cup more water to it. Cover again and cook for 5 to 6 more minutes on low flame. Check the sabzi, chunks have now turned soft. Add garam masala, mango powder, sugar and half the amount of green coriander and mix well. Stir the sabzi and cook for 1 more minute. Within 15 minutes, sweet-tarty flavored pumpkin sabzi will be ready.
Take out the pumpkin sabzi in a bowl and serve with steaming hot pooris and relish eating.
Time - 25 minutes
Suggestion: You can use any other oil in place of mustard oil.