Khatta Meetha Kaddu (Pumpkin) Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute.
• STEP 4.Add chopped tomatoes and cook until they turn soft.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
• STEP 6.Add chopped pumpkin and mix until well coated with the spices.
• STEP 7.Cover the pan and cook on low heat until the pumpkin is tender.
• STEP 8.Add tamarind pulp and jaggery. Mix well and cook for a few more minutes.
• STEP 9.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• Choose a ripe and firm pumpkin for the best results.
• Adjust the sweetness and tanginess according to your taste by adding more or less jaggery and tamarind pulp.
• You can also add some roasted peanuts for an extra crunch.

Storage and Serving

• Khatta Meetha Kaddu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve it as a side dish with roti, paratha, or rice.