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A delightful North Indian pumpkin dish with a perfect balance of sweet and tangy flavors. This simple sabzi, often enjoyed during festivals, pairs wonderfully with hot puris or rotis.
For 4 servings
Prepare the Tempering (Tadka)
Sauté Aromatics and Spices
Cook the Pumpkin
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A delightful North Indian pumpkin dish with a perfect balance of sweet and tangy flavors. This simple sabzi, often enjoyed during festivals, pairs wonderfully with hot puris or rotis.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 156.87 calories per serving with 2.29g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Add Sweet and Tangy Flavors
Garnish and Serve
Add 1 cup of boiled black chickpeas (kala chana) along with the pumpkin to make the dish more wholesome and filling.
Sauté 1 finely chopped onion after the tempering until golden brown, then add 1 teaspoon of ginger-garlic paste before adding the powdered spices for a richer base.
This recipe is naturally sattvic (no onion or garlic), making it perfect for religious festivals and fasting days.
Instead of jaggery, you can use 1-2 tablespoons of date and tamarind chutney (meethi chutney) for a complex sweet and sour flavor.
Pumpkin is an excellent source of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for good vision, a healthy immune system, and skin health.
The dish contains high fiber from pumpkin and digestive spices like ginger, asafoetida, and fenugreek seeds, which help promote healthy digestion and prevent constipation.
Loaded with Vitamin C and antioxidants from pumpkin, along with the anti-inflammatory properties of turmeric, this dish can help strengthen your immune system.
Pumpkin is rich in potassium, fiber, and Vitamin C, all of which support heart health. This recipe uses minimal oil and is free from cholesterol.
Yes, it is a very healthy dish. Pumpkin is low in calories and rich in vitamins, minerals, and antioxidants, particularly Vitamin A and Vitamin C. The use of minimal oil and wholesome Indian spices adds to its health benefits.
One serving (approximately 155g) of Khatta Meetha Kaddu contains around 120-150 calories, depending on the amount of oil and jaggery used. It's a light and nutritious main course option.
The best pumpkin for this recipe is the red pumpkin (lal kaddu), which has a bright orange flesh and a naturally sweet flavor. You can also use butternut squash or sugar pumpkins as good alternatives.
Yes, you can. If your pumpkin is naturally sweet, you can reduce or omit the jaggery for a more savory and tangy version. The dish will be more 'khatta' (sour) than 'meetha' (sweet).
Leftover Khatta Meetha Kaddu can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.
Absolutely. To make it in a pressure cooker, follow the steps until adding the pumpkin and water. Then, close the lid and cook for 1-2 whistles on medium heat. Release the pressure naturally, then add the jaggery and amchur and sauté for a few minutes until it reaches the desired consistency.