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Sweet and Sour Pumpkin Curry – Khatta Meetha Kaddu

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"In India Pumpkin is known by various names in different region and some most pupular names are Kaddu, Sitaphal, Kashiphal and Petha."

Serves 4 | Prep Time 15 mins | Cook Time 20 mins

Why I Love This Recipe

Sweet and sour Pumpkin Curry or Khatta Meetha Kaddu is an extremely delicious, healthy, vegan easy preparation that only requires common hosehold spices and seasonings. I have best memories enjoying Khatta meetha kaddu, with hot puffed puris and Kheer on a sunny but cold winter afternoon. In India Pumpkin is known by various names in different region and some most pupular names are Kaddu, Sitaphal, Kashiphal and Petha.

Ingredients You'll Need

4 tbs Oil
1/4 cup Mixed nuts

450 grams Pumpkin Kaddu – cubed
250 grams Green Mango 1 medium size or 1 cup Chopped
1 inch Ginger
3 Green chilies
2 tbsp Coriander powder finely chopped


-In a wide wok or pan heat 2Tbsp mustard oil on a medium heat, when heated add asafetida.
-Then add Methi seeds, chopped chili and ginger until it turns aromatic.
-Further add nuts sauté for a minute then add cubed pumpkin to the pan.
-Additionally, add salt and turmeric powder and stir everything together.
-Cover it with a lid for minute and two.
-Remove the lid and check if pumpkin has released any water. If not then add ¼ cup water and stir again.
-Cover and cook for 10 minutes stirring in between. Make sure the heat remains medium only.
-Cook until the pumpkin is little soft, if curry seems to be too dry then add another ¼ cup of water.
-Then add raw mango and all the spices.
-Cook for few more minutes until pumpkin absorbs all the flavors.
-Finish the curry by adding jaggery and garam masala.
-Finally add chopped cilantro before serving and enjoy this sweet and sour Pumpkin Curry puris.

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