Khatta Meetha Kaddu Ki Sabzi (Sweet and Sour Pumpkin)
Khatta meetha kaddu — sweet and sour pumpkin with tang from raw green mango and sweetness of jaggery. The essential sabzi for a thaliwhen puris are on the menu, ready in 30 minutes.
Servings: 4 people
Calories: 261kcal
Ingredients
Pantry-
- 3 tbs Oil
- ¼ cup Mixed nuts
Produce-
- 450 grams Pumpkin Kaddu - cubed
- 250 grams Green Mango 1 medium size or 1 cup Chopped
- 1 inch Ginger
- 3 Green chilies
- 2 tablespoon Coriander powder finely chopped
Spices-
- ⅛ teaspoon Hing Pinch of Asafoetida
- ¼ teaspoon Fenugreek seeds Methi dana
- 1 teaspoon Salt or adjust as per taste
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder cayenne pepper
- 1 tbs Coriander powder
- 1 Tbs Fennel Seeds crushed
- 2 tbs Brown Sugar Jagerry Powder
- ½ teaspoon Garam masala
Instructions
- In a wide wok or pan heat 3 tablespoon mustard oil on a medium heat, when heated add asafetida.
- Then add Methi seeds, chopped chili and ginger until it turns aromatic.
- Further add nuts sauté for a minute then add cubed pumpkin to the pan.
- Additionally, add salt and turmeric powder and stir everything together.
- Cover it with a lid for minute or two
- Remove the lid and check if pumpkin has released any water. If not then add ¼ cup water and stir again.
- Cover and cook for 10 minutes stirring in between make sure the heat remains medium only.
- Cook until the pumpkin is little soft, if curry seems to be too dry then add another ¼ cup of water.
- Now add raw mango and all the spices.
- Cook for few more minutes until pumpkin absorbs all the flavors.
- Finish the curry by adding jaggery and garam masala.
- Finally add chopped cilantro before serving and enjoy this Khatta Meetha Kaddu with puris.
Video
Nutrition
Calories: 261kcal | Carbohydrates: 30g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Sodium: 712mg | Potassium: 674mg | Fiber: 5g | Sugar: 19g | Vitamin A: 10493IU | Vitamin C: 46mg | Calcium: 82mg | Iron: 3mg