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khatta meetha kaddu – sweet sour pumpkin | navratri recipes

khatta meetha kaddu – sweet sour pumpkin | navratri recipes
Recipe type: Festival Special
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
khatta meetha pumpkin – mildly spiced sweet and sour pumpkin dry curry
  • 2 cups pumpkin/kaddu or petha
  • 1 tsp cumin/jeera
  • ¼ tsp roasted cumin powder/bhuna jeera powder
  • ¼ tsp black pepper/kali mirch powder
  • ½ tsp dry mango powder/amchur or as required ( i add ½ tsp as i am using a really strong organic amchur powder. add as required depending on the quality of the amchur powder)
  • 1 tbsp peanut oil/mungphali ka tel
  • 1 to 2 tsp sugar or as required
  • rock salt or sendha namak as required
  1. rinse, peel and chop the pumpkin.
  2. heat oil in a pan.
  3. crackle the cumin seeds first.
  4. add the pumpkin, sugar and salt.
  5. stir and cover the pan and simmer the pumpkin pieces till they are softened.
  6. there is no need to add water as the pumpkin will get cooked by its own juices.
  7. in case the water dries up, then add about 2-3 tbsp water and cook the pumpkin.
  8. keep on checking at intervals and if the water continues to dry, then add a few tbsp water again.
  9. the pumpkin should not get mushy.
  10. add the mango powder and simmer for a minute.
  11. lastly season with roasted cumin powder and black pepper powder.
  12. garnish with coriander leaves and serve the khatta meetha kaddu with kuttu ki roti, amaranth pooris or singhare ki poori.
if adding tamarind pulp, then just 1 to 2 tsp or as required. once the pumpkin has cooked, add the tamarind pulp and simmer for a few minutes till the raw aroma of the tamarind goes away. the tamarind also has to be cooked.
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