Khatta Meetha Kaddu
Tender pumpkin cooked with a balance of jaggery, tamarind, and warm spices, this North Indian kaddu sabzi is sweet, tangy, and lightly spiced. It is a festive favorite that pairs beautifully with poori or roti.
For 4 servings
- prep · ~10 min
Prepare the tamarind and pumpkin.
1.Soak tamarind in a little warm water for 10 minutes.2.Squeeze well and strain to collect the pulp.3.Peel the pumpkin, remove the seeds, and cut it into medium cubes.TIPKeep the pumpkin pieces medium sized so they soften without turning mushy too quickly. - temper · ~1 min
Make the tempering.
1.Heat oil in a pan over medium heat.2.Add fenugreek seeds and cumin seeds and let them sizzle for a few seconds.3.Add dried red chili and asafoetida.4.Stir briefly until fragrant.TIPDo not let the fenugreek seeds turn very dark or they can make the dish bitter. - saute · ~3 min
Cook the pumpkin with the spices.
1.Add the pumpkin cubes to the pan and mix well with the tempering.2.Add turmeric powder, red chili powder, fennel powder, coriander powder, and salt.3.Stir gently so the pumpkin is evenly coated.4.Cook for 2 to 3 minutes on medium heat. - simmer · ~15 min
Simmer until the pumpkin turns tender.
Add water, cover the pan, and cook on low heat until the pumpkin is soft but still holding its shape. Stir once or twice during cooking so it does not catch at the bottom.
- simmer · ~7 min
Add the sweet and sour finish.
Pour in the tamarind pulp and add the jaggery. Mix gently and cook uncovered for 5 to 7 minutes until the liquid reduces and lightly coats the pumpkin.
TIPAdjust the final balance by adding a little more jaggery for sweetness or a spoon of tamarind water for extra tang. - garnish
Finish with garam masala and cilantro.
Sprinkle garam masala over the kaddu, add chopped cilantro, and give it one gentle stir.
- serve
Serve the Khatta Meetha Kaddu warm.
Serve warm with poori, roti, or as part of a festive North Indian meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the pumpkin into even medium cubes so some pieces do not collapse before the rest turn tender.
- 2Bloom the fenugreek and cumin only until aromatic; over-browned methi will make the kaddu noticeably bitter.
- 3Add tamarind and jaggery only after the pumpkin has softened, or the acidic liquid can slow further cooking.
- 4Stir gently once the pumpkin is tender so the cubes stay intact and the sabzi does not turn into mash.
- 5Cook uncovered at the end until the syrup lightly clings to the pumpkin; it should be glossy, not watery.
- 6This sabzi tastes even better after 20 to 30 minutes of resting, when the sweet, sour, and spice notes settle.
- 7Store leftovers chilled for up to 2 days and reheat on low heat with a splash of water if the glaze tightens.
Adapt it for your goals.
No-onion-no-garlic
This version already fits a common vrat or festive style; just ensure the asafoetida is pure if cooking for strict dietary needs.
spicierSpicier
Add an extra dried red chili or a little more red chili powder for a sharper heat that balances the jaggery.
dry styleDry-style
Use slightly less water and reduce longer at the end for a drier kaddu sabzi that is ideal with poori.
jainJain
Skip the asafoetida if needed and keep the same sweet-tangy spice profile for a simple Jain-friendly adaptation.
Why this is on our healthy list.
Pumpkin-Rich Vegetable Dish
Pumpkin brings natural fiber and plant compounds, making this sabzi a vegetable-forward side with satisfying texture.
Digestive Spice Support
Cumin, fennel, coriander, and asafoetida are traditional digestive spices that make a rich festive meal feel lighter.
Moderate Oil Cooking
The recipe uses a small tempering of oil to carry flavor, rather than deep-frying the pumpkin.
Frequently asked questions
The cubes were likely too small or the pumpkin was overcooked after softening. Use medium pieces and add the tamarind-jaggery only once the pumpkin is just tender.
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