Sweet and Sour Pumpkin Curry – Khatta Meetha Kaddu
  • Cooking Time: 20 mins
  • Servings: 4
  • Preparation Time: 15 mins
  • Pantry-
  • 4 tbs Oil
  • 1/4 cup Mixed nuts
  • Produce-
  • 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
  1. -In a wide wok or pan heat 2Tbsp mustard oil on a medium heat, when heated add asafetida.
  2. -Then add Methi seeds, chopped chili and ginger until it turns aromatic.
  3. -Further add nuts sauté for a minute then add cubed pumpkin to the pan.
  4. -Additionally, add salt and turmeric powder and stir everything together.
  5. -Cover it with a lid for minute and two.
  6. -Remove the lid and check if pumpkin has released any water. If not then add ¼ cup water and stir again.
  7. -Cover and cook for 10 minutes stirring in between. Make sure the heat remains medium only.
  8. -Cook until the pumpkin is little soft, if curry seems to be too dry then add another ¼ cup of water.
  9. -Then add raw mango and all the spices.
  10. -Cook for few more minutes until pumpkin absorbs all the flavors.
  11. -Finish the curry by adding jaggery and garam masala.
  12. -Finally add chopped cilantro before serving and enjoy this sweet and sour Pumpkin Curry puris.
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.