{"id":11336,"date":"2022-05-19T07:18:23","date_gmt":"2022-05-19T01:48:23","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=11336"},"modified":"2022-05-19T09:19:47","modified_gmt":"2022-05-19T03:49:47","slug":"kaddu-ki-khatti-meethi-sabzi","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2022\/05\/19\/kaddu-ki-khatti-meethi-sabzi\/","title":{"rendered":"Kaddu Ki Khatti Meethi Sabzi\ufffc"},"content":{"rendered":"\n
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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.<\/strong><\/p>\n\n\n\n

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Preparation Time: 10 minutes<\/p>\n\n\n\n

Cooking Time: 20 minutes<\/p>\n\n\n\n

Serves: 4<\/p>\n\n\n\n

Ingredients and Quantity:<\/strong><\/p>\n\n\n\n

Red Pumpkin (Lal Kaddu)- 750 gm.<\/p>\n\n\n\n

Oil- 1 tbsp.<\/p>\n\n\n\n

Asafoetida \u2013a pinch<\/p>\n\n\n\n

Fenugreek seeds lightly toasted- 1\/4th<\/sup> tsp.<\/p>\n\n\n\n

Fennel seeds, lightly toasted and coarsely ground- 1\/4th<\/sup> tsp.<\/p>\n\n\n\n

Cumin seeds lightly toasted and coarsely ground- 1\/4th<\/sup> tsp.<\/p>\n\n\n\n

Ginger, cut into juliennes- \u00bd tsp.<\/p>\n\n\n\n

Whole red chillies, dried- 02 nos. (Optional)<\/p>\n\n\n\n

Onion, sliced- 01 large<\/p>\n\n\n\n

Salt \u2013 to taste<\/p>\n\n\n\n

Turmeric \u2013 1\/4th<\/sup> tsp.<\/p>\n\n\n\n

Red chilli powder- \u00bd tsp.<\/p>\n\n\n\n

Coriander powder- 01 tsp.<\/p>\n\n\n\n

Punjabi garam masala- \u00bd tsp.<\/p>\n\n\n\n

Jaggery Powder \/ Grated- 1\u00bd  tsp.<\/p>\n\n\n\n

Tamarind Pulp- 01 tsp. \/ or more as desired<\/p>\n\n\n\n

For the Garnish:<\/strong><\/p>\n\n\n\n

Fresh Coriander leaves (Cilantro), finely chopped- \u00bd tbsp.<\/p>\n\n\n\n

Method:<\/p>\n\n\n\n

Peel the pumpkin and scoop out the seeds from the center.<\/p>\n\n\n\n

Cut into cubes of the size desired.<\/p>\n\n\n\n

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, saut\u00e9 till they are light brown in colour.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Add the cubed pumpkin.<\/p>\n\n\n\n

Stir-fry on high flame till it the pumpkin looks lustrous.<\/p>\n\n\n\n

Reduce heat, cover and simmer till the vegetable is cooked through.<\/p>\n\n\n\n

Add tamarind pulp and cook for another 02 minutes.<\/p>\n\n\n\n

Serve hot, garnished with chopped coriander leaves.<\/p>\n\n\n\n

Goes best with hot Poories \/ hot phulkas.<\/p>\n\n\n\n

Chef Tips:<\/strong><\/p>\n\n\n\n

  1. You may add organic honey instead of jaggery.<\/li>
  2. Fenugreek seeds are lightly toasted , to reduce the bitterness and enhance its aroma and flavour.<\/li>
  3. If you are fasting during Navratri festival, do not add the onion.<\/li>
  4. You may sprinkle a little mango powder before serving, if desired.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"

    \"\"<\/p>\n

    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,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[156,157,101,56,103],"tags":[303,305,298,300,302,301,299,304],"class_list":["post-11336","post","type-post","status-publish","format-standard","hentry","category-indian","category-indian-cuisine","category-main-course","category-vegetables","category-vegetarian","tag-indian-cuisine","tag-jaggery","tag-kaddu","tag-khatti","tag-local-vegetable","tag-meethi","tag-sabzi","tag-tamarind"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-2WQ","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/11336","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=11336"}],"version-history":[{"count":3,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/11336\/revisions"}],"predecessor-version":[{"id":11343,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/11336\/revisions\/11343"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=11336"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=11336"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=11336"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}