Sweet and sour Pumpkin (Khatta Meetha Kaddu)

Khatta Meetha Kaddu (Sweet and Sour Pumpkin)

Khatta Meetha Kaddu is a delicious and flavorful North Indian dish made with pumpkin, offering a perfect balance of sweet and tangy flavors. This simple yet aromatic dish is prepared using basic spices like fennel seeds, fenugreek seeds, asafoetida and a blend of turmeric, coriander and red chili powder. The addition of dry mango powder (amchur) brings a tangy kick while sugar enhances its natural sweetness. Unlike many Indian recipes, this recipe is onion and garlic-free, making it a popular choice during fasts, festivals and religious occasions. The pumpkin cooks quickly, absorbing the rich, spiced flavors resulting in a soft, melt-in-the-mouth texture. Best enjoyed with puris, parathas or rotis, this quick and easy dish is a must-try for those who love a comforting yet unique flavor profile in their meals.

Khatta Meetha Kaddu Recipe

Khatta Meetha Kaddu or Sweet & Sour Pumpkin, a delicious North Indian no-onion, no-garlic pumpkin recipe is a festive favorite, best enjoyed with puris, parathas or rotis! Here comes the recipe of Sweet & Sour Pumpkin.

Ingredients

Pumpkin: 250 gms (with skin if soft, otherwise peeled)

Fenugreek seeds: ½ tsp

Whole Red Chili: 1-2 (broken into pieces)

Turmeric powder: ½ tsp

Coriander powder: 1 tsp

Red chili powder: ½ tsp

Asafoetida: A pinch

Fennel seeds: 1½ tsp

Refined oil: 1½ tbsp

Dry mango powder (Amchur): 2 tsp

Sugar: 2-3 tsp

Salt: To taste

Water: As required

Instructions

Prepare the Pumpkin:

• Cut the pumpkin into medium-sized cubes.
• If the skin is soft, keep it; otherwise, peel it off.

Heat the Oil & Temper the Spices:

• Heat oil in a kadhai or pan.
• Add fenugreek seeds and let them crackle.
• Add broken whole red chilies.
• In a small bowl, mix turmeric powder, coriander powder and red chili powder with a few drops of water to form a spice paste.
• Add this spice paste to the pan and sauté for a few seconds.
• Add asafoetida, fennel seeds and salt, stirring well.

Cook the Pumpkin:

• Add the pumpkin cubes and mix well with the spices.
• Pour in a little water, cover the pan and let it cook on low-medium heat until the pumpkin becomes soft (about 10-12 minutes).

Add Tanginess & Sweetness:

• Once the pumpkin is cooked add raw mango powder (amchur) and mix well.
• Finally, add sugar and stir everything together.
• Let it cook for another 1-2 minutes then remove from the flame.

Ready to Serve:

• Enjoy Khatta Meetha Kaddu with puri, paratha or roti!

Notes & Tips

✅ No Onion, No Garlic Recipe: Perfect for fasting, festivals and religious occasions like Puja and Katha.

✅ Quick Cooking: Pumpkin takes only 10-12 minutes to cook.

✅ Fennel Variation: Fennel seeds can be used whole for a crunch or ground for a smoother texture.

✅ Alternative to Amchur: If you don’t want to use dry mango powder, add sliced tomatoes for tanginess.

✅ Serving Suggestion: Best paired with puri, paratha, or roti for a wholesome meal.

✅ Adjusting Sweetness & Tanginess: You can increase or decrease sugar and amchur based on your taste preference.

Try this simple and flavorful dish and enjoy its delicious sweet and sour taste! 

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