Khatti Meethi Kaddu Ki Sabzi | Sweet and Sour Pumpkin Curry in Himachali Style
Sweet, spicy and sour pumpkin curry goes well with pooris or parathas. This is an easy, delicious and healthy recipe which can be made on regular days and also during navratras or during fasting. Kaddu is also known as Petha in Hindi or Pumpkin in English. This is one of the delicious recipe from my mom’s collection. A simple and light recipe cooked in a variety of spices with no onion and no garlic in it.
Prep Time- 10 minutes
Cook Time- 20 minutes
- 500 gms Green Pumpkin (You can take orange pumpkin as well)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon red chili powder
- Asafoetida (Hing)- A pinch
- ½ teaspoon fennel powder
- 1 Dry Chili
- 1 teaspoon Ginger paste
- 1-2 teaspoon Amchur powder
- 1 teaspoon Jaggery
- 2 tablespoon Mustard Oil
- 2 teaspoon whisked yogurt
- Salt to taste
Method to make Khatti Meethi Kaddu Ki Sabzi
Step 1: Remove seeds and pulp from the pumpkin. Cut the pumpkin into 2-3 cm pieces and wash well.
Step 2: Heat Oil in a Kadai, add mustard seeds, cumin seeds, fenugreek seeds and hing. When they splutter, add ginger paste and dry red chili.
Step 3: Add pumpkin cubes and stir fry for a minute. Then add turmeric powder, red chili powder, coriander powder, fennel powder salt and mix well.
Step 4: Cover the lid and cook on low flame till it becomes soft. Keep stirring in between.
Step 5: Now add whisked yogurt, amchur powder, jaggery and mix well. Cook for another 2-3 minutes.
Step 6: Garnish with fresh coriander leaves and serve it hot pooris.