Khatta Meetha Kaddu; Sweet And Sour Delicacy
Image Credit: Kaddu/ Instagram- mywoodenplatter

An uncomplicated kaddu. Pumpkin chunks are cooked with various spices, tamarind, chillies, a dash of honey, and other sweet and sour characteristics. One of the prominent foods served during religious ceremonies, festivals, and weddings are Kaddu Ki Sabzi. No other vegetable can match its outstanding sweet and savoury flavour. This dish's unique blend of sweet and acidic flavours will linger in your memory for a long time. It is a blend of nutrition and deliciousness. Vitamins C and E, beta-carotene, and other elements that are good for the skin are all abundant in pumpkins and crucial for maintaining our skin's health. Vitamins C and E, as well as beta-carotene, support eye health and lower the incidence of age-related eye disorders.

Here's how you can make khatta meetha kaddu at home


1. 750 gm pumpkin (kaddu/sitaphal)

2. 1/2 cup oil1/

3. 8 tsp asafoetida (heeng)

4. 1 tsp fenugreek seeds (methi dana) - roasted and pounded coarsely

5. 1 tsp fennel seeds (saunf) - roasted and pounded coarsely

6. 1 tsp cumin seeds (jeera) - roasted and pounded coarsely

7. 1 Tbsp thinly shredded ginger

8. 3-4 whole red chillies

9. Salt - to taste

10. 1/2 tsp turmeric (haldi)

11. 1 tsp red chilli powder

12. 1 Tbsp coriander (dhania) powder

13. 1 tsp garam masala

14. 1 Tbsp sugar

15. Tamarind pulp made from 20 gm tamarind

16. 1 Tbsp chopped coriander (dhania) leaves

khatta meetha kaddu/

1. If you are using a red pumpkin, peel it first. Cut it into 2-3 cm cubes after removing the seeds and fibres in the centre.

2. Asafoetida, cumin, fennel, and fenugreek seeds are added to the heated oil in a kadahi. Add the ginger and the whole red chillies when they start to splatter.

3. Add the pumpkin after faintly colouring the sauce.

4. Stir-fry until glossy on high heat.

5. Add salt, turmeric, garam masala, chilli powder, coriander powder, and sugar. Mix well.

6. Reduce the heat, cover the pot, and simmer the food until done. Stir three to four times.

7. Serve hot with chopped coriander leaves as a garnish after adding the tamarind and cooking for 2–3 minutes.