Khatta Meetha Kaddu (Sweet & Sour Pumpkin)

In UP, kaddu ki sabzi is served with puri and boondi raita at weddings, Holi and Navratri. Fenugreek and fennel seeds give it a warm aroma, amchur and jaggery the classic khatta-meetha taste. Hokkaido or butternut pumpkin from Austrian markets is perfect.

Video by Get Curried on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 25 min
• Vegan · gluten-free
• Famous in Uttar Pradesh

Ingredients

• 700 g pumpkin (Hokkaido or butternut), in 2 cm cubes
• 2 tbsp mustard oil or ghee
• ½ tsp fenugreek seeds
• ½ tsp fennel seeds
• ½ tsp cumin
• 1 pinch asafoetida
• 1 tsp grated ginger
• 1 green chilli
• ½ tsp turmeric
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1 tsp salt
• 1½ tbsp jaggery
• 1 tsp amchur
• ½ tsp garam masala

Method

1. Heat the oil, add fenugreek, fennel, cumin and asafoetida until fragrant.
2. Add ginger, chilli, pumpkin, turmeric, coriander, chilli powder and salt and stir.
3. Cover and cook on low heat for 12–15 minutes until soft; mash about half the pieces.
4. Add jaggery, amchur and garam masala and cook 2 minutes.
5. Serve with puri, kachori or paratha and boondi raita.

Tip: Hokkaido pumpkin doesn't need peeling.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.