Sweet and sour pumpkin (khatta meetha kaddu)


  • 1 medium onion 
  • 1 teaspoon ginger 
  • 2 pcs green chilli
  • 1 large tomato
  • 1 small pumpkin, peeled and diced into ½-inch pieces (about 6 cups) 
  • 1 teaspoon fenugreek seeds
  • 1 teaspoon mustard seeds
  • 2-3 tamarind
  • 1/4 sugar 
  • ½ teaspoon ground coriander
  • ½ teaspoon red chilli powder 
  • ½ teaspoon tumeric powder
  • ½ teaspoon garam masala
  • ¼ cup fresh coriander, diced
  • 1½ cups water
  • 1½ tablespoon oil
  • salt to taste
  1. Pan fry mustard seeds and fenugreek seeks. Then add ginger, green chili and onions.
  2. Once the onions get soft add tomatoes and fry utill tomatoes get mashed and juicy. 
  3. Then add coriander powder, red chili powder, garam masala and tumeric powder. Fry it for 2-3 min.
  4. Then add diced pumkins. leave the lid closed utill the pumkin gets cooked
  5. Add tamarind with liitle water
    If the dish looks like it’s getting too dry before the pumpkin is done, add a little more water and turn the heat to low-medium. If the pumpkin is almost tender all the way through and it looks like there’s too much water for the finished dish, remove the cover and continue to simmer. The excess water will evaporate.
  6. Add sugar 
  7. Following that salt to taste. 
  8. Garnish with fresh coriander 

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