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Home  ?  Recipes  ?  Vegetarian  ?  Khatta Meetha Kaddu

Khatta Meetha Kaddu

Sweet and sour pumpkin, another must with poories.
Recipe By : Niru Gupta
Type: Vegetarian Serving: 4-6 Cooking Time: 45 minutes


  • 750 g kaddu/sitaphal  (pumpkin) the orange or green variety
  • 1/2-cup (120 g) oil
  • 1/8 tsp Heeng (Asafetida)
  • 1 tsp  Methi Dana (Fenugreek seeds)     
  • 1 tsp  Saunf  (Fennel seeds)   
  • 1 tsp jeera (Cumin)      
  • 1 tbsp thinly shredded ginger
  • 3-4  Sabut lal Mirch (Whole Red Peppers)
  • 1 tbsp salt
  • 1/2 tsp  Haldi (Turmeric)
  • 1 tsp Chilli powder
  • 1 tbsp powdered Dhania  (Coriander)
  • 1 tsp garam masala  
  • 1 tbsp Sugar
  • Tamarind pulp made from 20 g tamarind
  • 1 tbsp chopped Hara Dhania (Coriander leaves) for garnish


  • Roast and powder the methi dana, saunf and jeera, and keep aside.
  • Peel the kaddu if using the red variety (not of the green), and scoop out the fibres and seeds in the centre portion before cutting it into 2-3cms (1-1 1/2") pieces.

  • Heat the oil in a kadahi/wok and add the heeng, and the methi dana mixture. When there is bit of spluttering, add the ginger and the whole red pepper.

  • Saute till lightly coloured and add the pumpkin and stir-fry over high heat, till it looks glossy.

  • Add the salt, haldi, garam masala, dhania powder, chilli powder and sugar and mix well.

  • Lower the heat and let simmer, covered, till cooked through, stirring 3-4 times in between (takes 20-30 minutes--the red variety will take longer than the green one).

  • Add the tamarind, cook for 2-3 minutes, and serve hot garnished with the hara dhania.

  • Currently 5/5 Stars.
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Current Rating 5/5 (1 votes)
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