By Aditi Saraswat
September 1, 2026
Pumpkin gets a Punjabi makeover in this khatta meetha sabzi recipe, where jaggery or gur perfectly balances the sharpness of amchur, and spices add a gentle kick. The result is soft, flavourful kaddu that pairs perfectly with puris or parathas and can be enjoyed as an everyday meal.
500 g pumpkin, peeled and cubed 2 tbsp mustard oil ½ tsp cumin seeds ½ tsp fennel seeds 1 dried red chilli ¼ tsp hing ½ tsp turmeric powder 1 tsp red chilli powder 1 tsp amchur powder 1½ tbsp jaggery, grated Salt, to taste 2 tbsp fresh coriander, chopped
In a kadhai, heat mustard oil and then add cumin, fennel, dried red chilli and hing to make a fragrant base.
To this, add cubed pumpkin, turmeric and salt. Toss everything well so that the spices cover every piece nicely.
Cover and cook the sabzi over medium-low flame. Stir occasionally in between until the kaddu pieces turn soft but not mushy.
Now, add red chilli powder, amchur and grated jaggery to this, then mix everything.
Cook the sabzi uncovered for another two or three minutes, then add some fresh chopped coriander and serve hot with pooris or parathas.