🇮🇳 Indian Vegetarian

Khatta Meetha Kaddu

Name: Khatta Meetha Kaddu
Prep time: 14 min
Cook time: 27 min
Total time: 41 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 1 tsp Fenugreek Seeds; 300 g, cubed Pumpkin; 1 tsp Red Chili Powder; 3/4 cup, grated Jaggery; 1 tsp Amchur (Dry Mango Powder)

🇮🇳 Indian

Pumpkin glazed in jaggery and tamarind sourness, temple prasad flavours. A one-pan weeknight sabzi that asks for little and gives a lot. Serve hot with rotis, dal and a wedge of lemon.

Prep 14 min Cook 27 min Serves 3 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili1-2, slit
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Fenugreek Seeds1 tsp
Pumpkin300 g, cubed
Red Chili Powder1 tsp
Jaggery3/4 cup, grated
Amchur (Dry Mango Powder)1 tsp

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Pat the pumpkin dry and chop it into similar-sized chunks — dry surfaces brown better.
2
Warm the oil, add cumin and a pinch of asafoetida, then the onions — cook till bronzed at the edges.
3
Stir in ginger garlic paste and green chili; after a minute add the ground spices with a splash of water so they don't scorch.
4
Turn the pumpkin through the masala with the jaggery, clamp on a lid and let the steam work — check after 10 minutes.
5
Finish with garam masala, cilantro and a knob of butter for gloss.

Chef's tip

Cover and cook on low — high heat toughens vegetables before they soften.

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Watch how it's made

Video: Khatta Meetha Kaddu Recipe | Classic Himachali Pumpkin Curry | Indian Food Diaries | Chef Sherie · on YouTube