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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
Prepare the tempering (Tadka).
Cook the pumpkin.
Add sweet and sour flavors.
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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.
This north_indian recipe takes 30 minutes to prepare and yields 4 servings. At 136.23 calories per serving with 2.17g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and serve.
You can replace jaggery with an equal amount of brown sugar or a little less white sugar if jaggery is unavailable.
For extra heat, add one or two slit green chilies along with the pumpkin.
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.
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.
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.
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.
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.
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.
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.
Yes, it is a very healthy dish. Pumpkin is low in calories and rich in vitamins, minerals, and fiber. The use of minimal oil and traditional Indian spices like turmeric and fenugreek adds further health benefits.
The best pumpkin for this recipe is the sweet, orange-fleshed variety, commonly known as 'petha' or 'lal kaddu' in India. It cooks down to a soft, creamy texture and has a natural sweetness that complements the spices.
Yes, you can. If you prefer a purely savory and tangy dish, you can omit the jaggery. Alternatively, you can use brown sugar or even a pinch of regular sugar as a substitute for jaggery's sweetness.
Leftover sabzi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often become even better the next day. Reheat thoroughly in a pan or microwave before serving.