khatta meetha kaddu – sweet sour pumpkin | navratri recipes

by dassana on October 4, 2013

khatta meetha kaddu or sweet sour pumpkin. this is one of the easiest sabzi recipe that is made with kaddu or pumpkin. in hindi khatta means sour and meetha mean sweet. the sourness coming from dry mango powder and the sweetness coming from sugar/jaggery as well as pumpkin.

some communities use dry mango powder and some don't for the fasting food or vrat ka khana. if you don't use dry mango powder or amchur during the navratri fasts, then add tamarind pulp or lemon juice instead.

the fasting rules varies from community to community. its always better to check with elders while trying new recipes for religious fasting days. for readers benefit, i have made this list of navratri food rules which covers the list of ingredients commonly used for fasting in india.

i have also made this khatta meetha kaddu recipe with tamarind pulp. the sourness is more pronounced with tamarind pulp, than with mango powder. this pumpkin dish has to be balanced with the right notes of sweetness and sourness. so keeping on adding few teaspoons of the tamarind pulp till you get the right balance in the dish.

apart from this dish, you can also make kaddu ki sabzi, kaddu ka halwa or kaddu ke pakoras for fasting. you can also check this collection of navratri fasting recipes.

if you are looking for more fasting recipes then do check sabudana khichdi, aloo paneer kofta, aloo jeera, rajgira ki pooris and singhare ke atte ki poori.

khatta meetha kaddu – sweet sour pumpkin | navratri recipes

Author: dassana

Recipe type: main course

Cuisine: indian

Serves: 3-4

• 2 cups pumpkin/kaddu or petha
• 1 tsp cumin/jeera
• ¼ tsp roasted cumin powder/bhuna jeera powder
• ¼ tsp black pepper/kali mirch powder
• ½ tsp dry mango powder/amchur or as required ( i add ½ tsp as i am using a really strong organic amchur powder. add as required depending on the quality of the amchur powder)
• 1 tbsp peanut oil/mungphali ka tel
• 1 to 2 tsp sugar or as required
• rock salt or sendha namak as required

1. rinse, peel and chop the pumpkin.
2. heat oil in a pan.
3. crackle the cumin seeds first.
4. add the pumpkin, sugar and salt.
5. stir and cover the pan and simmer the pumpkin pieces till they are softened.
6. there is no need to add water as the pumpkin will get cooked by its own juices.
7. in case the water dries up, then add about 2-3 tbsp water and cook the pumpkin.
8. keep on checking at intervals and if the water continues to dry, then add a few tbsp water again.
9. the pumpkin should not get mushy.
10. add the mango powder and simmer for a minute.
11. lastly season with roasted cumin powder and black pepper powder.
12. garnish with coriander leaves and serve the khatta meetha kaddu with kuttu ki roti, amaranth pooris or singhare ki poori.

if adding tamarind pulp, then just 1 to 2 tsp or as required. once the pumpkin has cooked, add the tamarind pulp and simmer for a few minutes till the raw aroma of the tamarind goes away. the tamarind also has to be cooked.

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