Kaddu ki Katti 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.

 

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 Katti Meethi Sabzi

 

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.

 

Kaddu ki Katti Meethi Sabzi

 

Let’s look at the Thali’s I have posted so far for The Thali and Platter Festival-
Week 1
Everyday Thalis
Week 2
Regional Thalis
Print Recipe
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.
Course Lunch
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Course Lunch
Cuisine Indian Cuisine
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Instructions
  1. Peel the pumpkin and remove the soft pulp on top, cut into 1” cubes.
  2. Heat ghee and add cumin seeds, methi seeds, fennel seeds, asafoetida and turmeric powder.
  3. Add pumpkin cubes. Add salt and red chilly powder.
  4. Sauté for 2-3 minutes.
  5. Add 1 cup water, cover and cook on medium flame.
  6. Check after 5-6 minutes,
  7. Add 1/4 cup more water and continue cooking till pumpkin is soft.
  8. Add coriander powder, garam masala, dry mango powder and sugar.
  9. Mix well, cook for another 2 minutes.
  10. Add coriander leaves and serve hot.
Recipe Notes

kaddu ki khatti Meethi Sabzi

 

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