Khatta Meetha Kaddu Ki Sabji is a simple dry veg curry of kaddu or pumpkin made with green pumpkin. It is a very popular everyday dish made in Indian households. This Indian kaddu ki sabji or sabzi is mainly served with poori, paratha or chapatti.
About Kaddu or Pumpkin ki Sabji
Kaddu is known by different names petha, Seetaphul, and pumpkin in English. This vegetable is also allowed to eat during the fasting period. Skip onion and simple salt while making this for fasting and use sendha namak instead.
There are different varieties of pumpkins are available in the market. White pumpkin is used in making juice and sweets. You can check my Pumpkin halwa recipe which is made with white pumpkin.
Here, in this post, I am sharing khatti meethi pumpkin or kaddu ki sabji made with green pumpkin. It is green from the outside and very light yellow coloured from the inside.
For making this punjabi style kaddu ki sabji we are using kaddu with its peel. Along with its green-coloured peel pumpkin sabzi tastes amazing. If the peel is thick you can remove it as it will take longer time to cook.
Kaddu ki sabji cooks very fast and requires only a few ingredients. We don’t need to add tomato in this sabji as we are adding amchur (dry mango powder) in the last to give it a tangy taste. Unless you are making it for fasting, I will suggest don’t skip the onion as it gives a crunch to this veg curry.
You would also like to try some other dry veg curries
To add a sweet taste to the green pumpkin sabzi we are using jaggery here. White sugar or other forms of sweetener like coconut sugar, desi Khand etc can also be added.
While cooking we need very less amount of water just one to two tablespoons only. If you add lot of water to this sabji, it becomes mushy and loose its crunch. Leftover pethe or kaddu ki sabji can be used for making paratha, they taste amazing.
Khatta Meetha Kaddu Step by Step Preparation
1.First, remove seeds, wash and cut kaddu in small equal size pieces. Chop onion and green chilli and keep them aside.
2. In a frying pan heat mustard oil on a low flame. Add methi seeds, wait till they become brown then add cumin seeds and let them crackle.
3.Now add ½ tsp turmeric powder and coriander powder, mix .
4. Add chopped onion and green chilli, sauté them for 2-3 minutes till their raw smell is gone.
5.Now add chopped kaddu pieces and mix everything well. Cover it and cook for 8-10 minutes. Stir in between to avoid sticking at the bottom.
6.Once it becomes soft and cooked add 1 tbsp jaggery powder, mix and cook for 1-2 minutes.
7. Finally, add amchoor powder and garam masala and mix well. Cook for another 1-2 minute uncovered . Switch off the flame and leave it for 5-7 minutes so that all the spices well infused.
8.Transfer to a serving bowl. Garnish with hara dhania patti and serve warm with chapatti, paratha or poori.
Serving Suggestions
Serve warm kaddu ki khatti meethi sabji with poori, paratha or chapatti at lunch or dinner time. Poori and kaddu sabji is a famous combination that is mostly prepared.
Tips and Tricks
- The pumpkin should not be raw or fully ripe. It is in between of them with slightly light yellow colour from inside and nice soft green skin from outside.
- Chop kaddu in to equal size pieces so that they cook evenly.
- Don’t over cook it otherwise it becomes mushy.
Recipe Card
Khatta Meetha Kaddu | Kaddu Ki Sabji | Easy Sweet and Sour Pumpkin Sabji
Ingredients
- 750 gm kaddu
- 2 tbsp mustard oil
- 1 tsp methi seeds
- ¼ tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 medium sized onion chopped
- 1-2 green chilli chopped
- 1 tsp salt
- 1 tsp amchoor powder
- 1 tbsp jaggery powder
- ½ tsp garam masala
Instructions
- First, remove seeds, wash and cut kaddu in small equal size pieces. Chop onion and green chilli and keep them aside.
- In a frying pan heat mustard oil on a low flame. Add methi seeds, wait till they become brown then add cumin seeds and let them crackle.
- Now add ½ tsp turmeric powder and coriander powder, mix .
- Add chopped onion and green chilli, sauté them for 2-3 minutes till their raw smell is gone.
- Now add chopped kaddu pieces and mix everything well. Cover it and cook for 8-10 minutes. Stir in between to avoid sticking at the bottom.
- Once it becomes soft and cooked add 1 tbsp jaggery powder, mix and cook for 1-2 minutes.
- Finally, add amchoor powder and garam masala and mix well. Cook for another 1-2 minute uncovered . Switch off the flame and leave it for 5-7 minutes so that all the spices well infused.
- Transfer to a serving bowl. Garnish with hara dhania patti and serve warm with chapatti, paratha or poori.
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Notes
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