How to make Khatta Meetha Kaddu -

Sweet and tangy red pumpkin with fenugreek seeds.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Red Pumpkin, Red Chillies (लाल मिर्च )

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Khatta Meetha Kaddu checkout Roasted Pumpkin with Quinoa, Kumror Chhokka, Kaddu Aur Alu Ki Sabzi, Vegetable Dhansaak . You can also find more Main Course Vegetarian recipes like Vegetable Cheesy Bake - SK Khazana Rice And Bean Stuffed Capsicums Khatu Meethu Estew Arbi Masala

Khatta Meetha Kaddu

Khatta Meetha Kaddu Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Khatta Meetha Kaddu Recipe

  • Red Pumpkin 400 grams

  • Red Chillies

  • Oil 3 tablespoons

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Asafoetida a pinch

  • Green chillies chopped 2

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Coriander powder 1 tablespoon

  • Ginger cut into thin strips 1 inch stick

  • Red chilli powder 1 1/2 teaspoons

  • Sugar 2 tablespoons

  • Lemon juice 1 1/2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Peel the pumpkin and cut into pieces.

Step 2

Heat oil in a kadai. Add fenugreek seeds, asafoetida, green chillies, pumpkin pieces and mix. Add salt, turmeric powder, coriander powder, ginger, red chilli powder and mix.

Step 3

Add a little water, cover and cook on medium heat for ten to fifteen minutes. Add sugar, lemon juice, coriander leaves.

Step 4

Cover and cook further on medium heat for ten minutes. The pumpkin pieces should get mashed. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.