Kaddu ki khatti Meethi Sabzi is a pumpkin curry with a slightly sweet and slightly tangy flavour. The flavours are very well balanced.
Kaddu ki Khatti Meethi Sabzi is a curry which has no onion, no garlic and is suitable for Jains or those who do not eat these. The sabzi gets it’s the flavor from the ghee and tempering that we use. I particularly love the fennel seeds in this sabzi, however, one surely must balance the sweet and tangy flavours to make it a perfect curry. It tastes amazing with Nimbu Paratha or Aaloo Paratha or any other Indian flatbread.
Kaddu is also called Petha or Pumpkin. We have two variations of these. One is the white pumpkin, which is normally used to make an Indian sweet, called Petha, and then we have the yellow pumpkin which we use for our curries or as a purée for eggless bakes. Today’s Kaddu ki Khatti Meethi Sabzi is made from the yellow pumpkin. Khatti means sour and Meethi means sweet in Hindi, hence the name Khatti Meethi Kaddu ki Sabzi! I had this sabzi for the first time at Delhi’s famous Parathe wali Gali, which is world-renowned for its parathas.
Kaddu ki Katti Meethi Sabzi is a part if the Parathe Wali Gali ki Thali and this is my second regional Thali for The Thali and Platter Festival.
Kaddu ki Khatti Meethi Sabzi
Ingredients
500 gms pumpkin ( yellow variety )
2 tbsp ghee
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp methi seeds
Pinch asafoetida
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1 tsp ginger paste
2 green chillies
1 tsp coriander powder
1/4 tsp garam masala
1/4 tsp dry mango powder
2 tsp sugar
Salt to taste
Coriander leaves
Method
Peel the pumpkin and remove the soft pulp on top, cut into 1” cubes.
Heat ghee and add cumin seeds, methi seeds, fennel seeds, asafoetida and turmeric powder.
Add pumpkin cubes. Add salt and red chilly powder.
Sauté for 2-3 minutes.
Add 1 cup water, cover and cook on medium flame.
Check after 5-6 minutes,
Add 1/4 cup more water and continue cooking till pumpkin is soft.
Add coriander powder, garam masala, dry mango powder and sugar.
Mix well, cook for another 2 minutes.
Add coriander leaves and serve hot.
Let’s look at the Thali’s I have posted so far for The Thali and Platter Festival-
Week 1
Everyday Thalis
Day 1 Sindhi Lunch Thali
Day 1 Guar ji Bhaji
Day 2 Chithiyal Gogdu
Day 3 Sindhi Moong Dal
Day 4 Sindhi Kadhi Dal ji
Week 2
Regional Thalis
Day 5 Royal Awadhi Thali
Day 5 Subz e Noor Chashm
Kaddu ki Khatti Meethi Sabzi
Kaddu ki khatti Meethi Sabzi is a pumpkin curry with a slightly sweet and slightly tangy flavour. The flavours are very well balanced.
Ingredients
- 500 gms pumpkin yellow variety
- 2 tbsp ghee
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp methi seeds
- Pinch asafoetida
- 1/4 tsp turmeric powder
- 1/2 tsp red chilly powder
- 1 tsp ginger paste
- 2 green chillies
- 1 tsp coriander powder
- 1/4 tsp garam masala
- 1/4 tsp dry mango powder
- 2 tsp sugar
- Salt to taste
- coriander leaves
Instructions
- Peel the pumpkin and remove the soft pulp on top, cut into 1” cubes.
- Heat ghee and add cumin seeds, methi seeds, fennel seeds, asafoetida and turmeric powder.
- Add pumpkin cubes. Add salt and red chilly powder.
- Sauté for 2-3 minutes.
- Add 1 cup water, cover and cook on medium flame.
- Check after 5-6 minutes,
- Add 1/4 cup more water and continue cooking till pumpkin is soft.
- Add coriander powder, garam masala, dry mango powder and sugar.
- Mix well, cook for another 2 minutes.
- Add coriander leaves and serve hot.
Notes
I made two versions of kaddu ki subzi for this thali festival and have enjoyed them. I made a similar version and know how good this tastes when paired with breads.
I love this subzi Vaishali and as suma says, I too cooked it for a couple of times for this thali theme. I have enjoyed it much!
Love kaddu in any form and I am sure this khatti meethi version would be loved at my place as well.
This curry with pumpkin looks so flavorful and tempting. Love the masalas used here.
I have to try this kaddu ki sabzi. We always use pumpkin in sambar and I want to try something different. Thanks for sharing. Will give this a try.
This is exactly how we make the sabzi. Reminded me of my mom’s version and I have got some fresh pumpkin today from farmer’s market and was thinking of making it and now after seeing your tempting pic and recipe I am sure I am making this and your nimbu ka paratha…..omg I am drooling.