Khatti Meethi Kaddu ki Sabzi - Sweet and Sour Pumpkin Sabzi
A quick and easy sabzi made of Indian pumpkin with its skin. Spiced with fennel, cumin and fenugreek seeds, this sabzi is great when served poori and chhole on Ashtami.
Course: Breakfast, lunch, Side Dish
Keyword: Indian Pumpkin sabzi, Khatta Meetha Kaddu, Khatti Meethi Kaddu ki Sabzi
Author: Sakshi Kapoor
500gramsPumpkin Amir or any green skin Pumpkin
1/2tspFennel Seeds (saunf)
1/2tspCumin Seeds (jeera)
1/4tspFenugreek seeds (methi seeds)a pinch or 4-5 seeds
Salt to taste
1tspKashmiri Red Chilli Powder (kashmiri lal mirch)
1/2tspTurmeric powder (haldi)
1/2tspCoriander powder (optional)
1 tspRaw Mango Powder (Amchur) OR 1 Small Desi Tomato, chopped
1/2 to 1tspSugar
1/4cupFresh coriander leaves, chopped
Start by cleaning the Pumpkin skin with water. Pat dry and cut into cubes. Do not peel the skin.
Place a Kadhai on medium high heat. Pour vegetable oil in the kadhai and wait for it to heat up. Throw in the cumin, fenugreek and fennel seeds in the oil and wait for a minute till they bloom.
Add cut Kaddu (pumpkin) to the oil in the kadhai and give it a stir. Now add some salt, red chilli powder, turmeric powder and coriander powder if using. Stir well to toss the pumpkin in the spices.
Reduce the heat to low and cover the kadhai so that the pumpkin cooks in it's own juices. Let this cook for 5-7 minutes.
Check the pumpkin after a few minutes. You will notice that the vegetable is now soft. Add some sugar to the Kaddu and using a spatula or spoon, mash the cooked Kaddu to give it a good mix.
Now add some sourness to the dish. Chop the tomato and add it to the cooked Kaddu. Cover and cook for 3-4 more minutes. Alternatively, if you are using Amchur or raw mango powder for sourness, just sprinkle a teaspoon and give it a good mix and take the Kadhai off the heat.
Finally sprinkle chopped coriander leaves and garam masala.
Serve this Khatti Meethi Kaddu ki Sabzi with some Methi poori, Chhole to make a memorable festive meal.
If you are using tomatoes for sourness, us the desi Indian variety instead of the Roma as it is more sour and juicy.