Khatta Meetha Kaddu Recipe: Khatta means sour, meetha means sweet and kaddu means pumpkin, a tasty side dish, Khatta Meetha Kaddu is a special dish of North Indian cuisine that is loved by all.
Karwa Chauth is a widely celebrated festival in India, where married women observe a fast for the well-being and long life of their husbands. The fast is broken with a traditional meal that includes a variety of delectable dishes. One such dish that husbands can make for their wives is the Khatta Meetha Kaddu
Khatta Meetha Kaddu is a simple recipe that takes only a few minutes to prepare. Pumpkin is a nutrient-dense food packed with vitamins, minerals, and antioxidants. It is rich in beta-carotene, which is converted to vitamin A in the body, promoting good vision and immunity. Pumpkin is a low-calorie vegetable, making Khatta Meetha Kaddu a healthy choice for people. The combination of tangy tamarind and sweet sugar perfectly balances the natural flavour of pumpkin, making Khatta Meetha Kaddu a taste-bud tantalising dish. It is usually served with pooris or rotis.
Khatta Meetha Kaddu is a delicious recipe made using pumpkin that is cooked in a blend of sweet and tangy spices that the husband can make for her wife after her Karwa Chauth fast. It is a popular dish that is relished all over India.
The Khatta Meetha Kaddu is packed with flavours and is a perfect balance of sweet, sour, and spicy tastes. So, here’s a simple and quick recipe of Khatta Meetha Kaddu that you can make at home and enjoy with your partner:
1. Heat oil in a frying pan, add cumin and mustard seeds. Wait for them to splutter.
2. Add onions, ginger, and green chillies and saute until the onions turn translucent.
3. Mix well with all the spices (turmeric, red chilli powder, coriander powder, garam masala powder).
4. Add chopped pumpkin and salt to taste and mix everything.
5. Add enough water and cover the pan. Cook pumpkin on low heat for 10-15 minutes until they are soft.
6. Once the pumpkin is cooked, add tamarind pulp, and jaggery, mix, and cook for another few minutes.
7. Mash a few pieces of pumpkin with a spoon to make a thick consistency. Turn off the flame once it's ready.
8. Garnish with coriander leaves and serve hot with chapatis or rice.
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In a medium-sized frying pan heat some oil, combine mustard seeds and cumin. Wait for their spluttering. Add the ginger, green chillies, and onions, and saute until the onions become transparent.
Now one by one add turmeric powder, red chilli powder, coriander powder, and garam masala powder and mix them well.
Now add the chopped pumpkin to it and mix them well.
Add some water and cover it. Let the pumpkin cook for 10-15 minutes or until tender.
After the pumpkin is done, add in the tamarind pulp and jaggery and continue cooking for a few more minutes. Using a spoon, mash a few pieces of pumpkin to create a thick consistency.
Once it is ready, add the chopped coriander leaves on top and serve with hot rotis.
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