Khatta Meetha Kaddu Sabzi
A delightful North Indian staple where tender pumpkin is cooked in a medley of spices, balancing sweet and tangy flavors perfectly. This comforting sabzi, often reminiscent of festive meals and temple feasts, comes together quickly and pairs beautifully with hot puris.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the tempering (Tadka).
- b.Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This step is crucial for removing the pungent taste of raw mustard oil.
- c.Immediately reduce the heat to low. Add the fenugreek seeds and allow them to sizzle for about 30 seconds until they turn a darker brown, but be careful not to burn them.
- d.Add the broken dried red chilies and asafoetida. Sauté for another 15-20 seconds until the chilies darken and the spices are fragrant.
- 2
Step 2
- a.Cook the pumpkin.
- b.Carefully add the cubed pumpkin to the pan. Stir well to coat the pieces evenly with the tempered oil and spices.
- c.Add the turmeric powder, red chili powder, coriander powder, and salt. Mix everything thoroughly.
- d.Pour in 1/4 cup of water. Bring to a simmer, then cover the pan with a lid. Reduce the heat to low-medium and cook for 12-15 minutes, stirring occasionally, until the pumpkin is fork-tender.
- 3
Step 3
- a.Add sweet and sour flavors.
- b.Once the pumpkin is soft, use the back of your spatula or a potato masher to gently mash about half of the pumpkin pieces. This creates a creamy texture while leaving some chunks intact.
- c.Add the grated jaggery and dry mango powder. Stir well until the jaggery completely dissolves into the sabzi.
- d.Continue to cook, uncovered, for another 3-4 minutes on medium heat, allowing the flavors to meld and any excess moisture to evaporate, resulting in a semi-dry consistency.
- 4
Step 4
- a.Garnish and serve.
- b.Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the sabzi.
- c.Give it a final gentle mix. Let the sabzi rest for 5 minutes to allow the flavors to deepen.
- d.Serve hot with puris, roti, or parathas.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor and texture, use the orange variety of pumpkin, often called 'petha' or 'kaddu'.
- 2Heating mustard oil until it smokes is essential to mellow its pungent flavor. Be sure to lower the heat before adding spices to prevent them from burning.
- 3Do not over-mash the pumpkin; a mix of mashed and whole pieces provides the best texture.
- 4For a tangier flavor, you can substitute dry mango powder with 1 teaspoon of tamarind paste, added along with the jaggery.
- 5This dish is traditionally made without onions or garlic, making it suitable for festive or 'satvik' meals.
Adapt it for your goals.
Sweetener Swap
You can replace jaggery with an equal amount of brown sugar or a little less white sugar if jaggery is unavailable.
Spicier VersionSpicier Version
For extra heat, add one or two slit green chilies along with the pumpkin.
With PotatoesWith Potatoes
Add one medium potato, cubed, along with the pumpkin for a heartier sabzi. You may need to add a little more water and cook for a few extra minutes.
Pressure Cooker MethodPressure Cooker Method
To save time, follow the tempering steps in a pressure cooker. Then add pumpkin, spices, and water, and cook for 1-2 whistles. Release pressure, add jaggery and amchur, and sauté for a few minutes to thicken.
Why this is on our healthy list.
Rich in Vitamin A
Pumpkin is an excellent source of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for maintaining good vision, a healthy immune system, and skin health.
Aids in Digestion
High in dietary fiber, pumpkin helps promote regular bowel movements and supports a healthy digestive system. Spices like asafoetida and fenugreek also aid in digestion.
Anti-inflammatory Properties
The presence of turmeric, containing the active compound curcumin, along with other spices, gives this dish natural anti-inflammatory properties that can help reduce inflammation in the body.
Boosts Immunity
The combination of Vitamin A and C from pumpkin and the antioxidants from various spices helps strengthen the immune system, protecting the body against common infections.
Frequently asked questions
One serving of this Khatta Meetha Kaddu Sabzi contains approximately 110-130 calories. This is an estimate and can vary based on the type of oil and the exact amount of jaggery used.