Sweet and Sour Pumpkin Curry | Khatta Meetha Kaddu
Give the good ol pumpkin an upgrade with this Indian spiced, sweet and sour pumpkin curry. Popularly known as khatta meetha kaddu and served best with hot off the press pooris.
Servings: 4
Calories: 192kcal
Ingredients
- 1.5 lb Pumpkin/Kaddu see notes
- 3 tablespoon ghee see notes
- 1 in piece of ginger minced or paste
- ½ teaspoon fenugreek seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- ½ teaspoon asafoetida heeng
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 2 teaspoon coriander powder
- Water
- 1 tablespoon tamarind paste
- 2 tablespoon powdered jaggery
- Salt to taste
- 4-5 sprigs of cilantro leaves stripped and chopped
Instructions
- Cut the pumpkin into small cubes and mince ginger or make a paste using a mortar and pestle. See notes.
- Set a heavy bottomed pan/kadaahi/wok on medium high heat and heat the ghee. Add the fenugreek seeds and wait for them to deepen in color (do not brown), about 5 seconds.
- Now add the fennel seeds and cumin seeds along with asafoetida.
- Once the seeds start to crackle, add the red chilli, turmeric and coriander powders along with the prepped ginger.
- Cook until the raw smell of ginger goes away (about 30 seconds) and add about ½ cup water
- Once the water is heated up, add the cubed pumpkin and salt to taste. Mix everything well and let the pumpkin cook covered with a lid for about 15-20 minutes, stirring in-between.
- When the pumpkin is soft, add jaggery and tamarind paste. Mix and simmer for another five minutes. During this time, you can also use the back of your ladle to mash some of the pumpkin pieces.
- Give a taste check and adjust salt, jaggery and tamarind, if needed.
- Turn the heat off, add chopped cilantro and serve warm with pooris.
Notes
If you cannot find yellow cooking pumpkin, you can also use butternut squash or rampicante squash.
To make this vegan, you can use any neutral tasting oil. Mustard oil also works great in this recipe.
You can also use ½ tablespoon of store-bought ginger paste.
Add jaggery and tamarind after the pumpkin is cooked to get the proper balance of sweet and sour.
Nutrition
Calories: 192kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 15mg | Potassium: 673mg | Fiber: 2g | Sugar: 13g | Vitamin A: 14773IU | Vitamin C: 17mg | Calcium: 65mg | Iron: 3mg
