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Kaddu Ki Khatti Meethi Sabzi

This tongue-tantalising sweet and sour vegetarian dish is prepared with red pumpkin and has rustic and a distinctive flavour of the bitter yet scrumptious fenugreek seeds and other spices, has a little jaggery and tamarind added in it and is served hot garnished with fresh chopped cilantro.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

Ingredients and Quantity:

Red Pumpkin (Lal Kaddu)- 750 gm.

Oil- 1 tbsp.

Asafoetida –a pinch

Fenugreek seeds lightly toasted- 1/4th tsp.

Fennel seeds, lightly toasted and coarsely ground- 1/4th tsp.

Cumin seeds lightly toasted and coarsely ground- 1/4th tsp.

Ginger, cut into juliennes- ½ tsp.

Whole red chillies, dried- 02 nos. (Optional)

Onion, sliced- 01 large

Salt – to taste

Turmeric – 1/4th tsp.

Red chilli powder- ½ tsp.

Coriander powder- 01 tsp.

Punjabi garam masala- ½ tsp.

Jaggery Powder / Grated- 1½  tsp.

Tamarind Pulp- 01 tsp. / or more as desired

For the Garnish:

Fresh Coriander leaves (Cilantro), finely chopped- ½ tbsp.


Peel the pumpkin and scoop out the seeds from the center.

Cut into cubes of the size desired.

Heat oil in a heavy bottomed non-stick pan; add the asafoetida, the fenugreek seeds, fennel and cumin seeds. When they begin to splutter, add the ginger and the whole red chillies. add sliced onion, sauté till they are light brown in colour.

In a small bowl add 02 tbsp. of water to this add salt, turmeric, garam masala, coriander powder, chilli powder and Jaggery powder. Mix well. Add this paste to the tempering. Cook for a minute till the raw aroma of powdered masalas disappears.

Add the cubed pumpkin.

Stir-fry on high flame till it the pumpkin looks lustrous.

Reduce heat, cover and simmer till the vegetable is cooked through.

Add tamarind pulp and cook for another 02 minutes.

Serve hot, garnished with chopped coriander leaves.

Goes best with hot Poories / hot phulkas.

Chef Tips:

  1. You may add organic honey instead of jaggery.
  2. Fenugreek seeds are lightly toasted , to reduce the bitterness and enhance its aroma and flavour.
  3. If you are fasting during Navratri festival, do not add the onion.
  4. You may sprinkle a little mango powder before serving, if desired.

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