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.
Ingredients
- 500 grams Pumpkin Amir or any green skin Pumpkin
- 1 tbsp Vegetable Oil
- 1/2 tsp Fennel Seeds (saunf)
- 1/2 tsp Cumin Seeds (jeera)
- 1/4 tsp Fenugreek seeds (methi seeds) a pinch or 4-5 seeds
- Salt to taste
- 1 tsp Kashmiri Red Chilli Powder (kashmiri lal mirch)
- 1/2 tsp Turmeric powder (haldi)
- 1/2 tsp Coriander powder (optional)
- 1 tsp Raw Mango Powder (Amchur) OR 1 Small Desi Tomato, chopped
- 1/2 to 1 tsp Sugar
- 1/4 tsp Garam Masala
- 1/4 cup Fresh coriander leaves, chopped
Instructions
- 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.
Notes
If you are using tomatoes for sourness, us the desi Indian variety instead of the Roma as it is more sour and juicy.