How to make Khatta Meetha Kaddu -
Sweet and tangy red pumpkin with fenugreek seeds.
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 Sindhi Sai Bhaji Rishi Panchami Sabzi Masala Khumb Kurkure Achari Aloo
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
Method
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.
Nutrition Info
Calories : 654 Kcal
Carbohydrates : 51.3 gm
Protein : 7 gm
Fat : 46.6 gm
Other : Zinc- 1.3mg
Most Visited Recipes
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 www.sanjeevkapoor.com 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.
