Khatta Meetha Kaddu Recipe | Sweet and Tangy Pumpkin Curry (with Poori)| कद्दू की सब्जी और पूरी
A flavourful and aromatic North Indian pumpkin curry that balances sweet, tangy, and spicy notes perfectly. Unlike the basic Satvic versions, this recipe uses a savoury base of sautéed onions and garlic to enhance the depth of the spices, making it an incredible side dish for crispy Pooris or hot Parathas.
Ingredients
For Khatta Meetha Kaddu:
- 250 grams Pumpkin cut into pieces
- 3-4 tbsp Oil
- ¼ tsp Fenugreek seeds methi dana
- 1 tsp Mustard seeds
- 1 2 green chillies
- 1 2 dried red chillies
- ½ inch Ginger chopped or grated
- 2-3 Garlic cloves chopped
- 1 Small onion finely chopped
- ½ tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Coriander powder
- ¼ tsp Cumin powder
- Salt to taste
- 1 Jaggery cube adjust to taste
- 1 tsp Dry mango powder / tamarind
- Fresh coriander leaves
For Poori:
- 2 cups whole wheat flour
- Water for kneading
- Oil for deep frying
Instructions
Step 1: Prepare the Tadka
- Heat oil in a pan. Add fenugreek seeds and mustard seeds.Once they start to splutter, add green chillies and dried red chillies.
Step 2: Build the Flavor Base
- Add ginger and garlic, sauté until aromatic.Now add chopped onions and cook until they turn soft and light golden.
Step 3: Add Spices
- Add turmeric, red chili powder, asafoetida and coriander powder. Mix well.
Step 4: Cook the Pumpkin
- Add chopped pumpkin and salt. Mix everything well.Cover and cook on low flame until the pumpkin becomes soft.
Step 5: Add Sweet and Tangy Twist
- Once the kaddu is cooked, add jaggery cube and dry mangopowder/ amchur.Mix gently and cook for 2–3 minutes until everything blends beautifully.
Step 6: Final Touch
- Garnish with fresh coriander leaves and give it a final mix.
How to Make Poori
- Mix wheat flour and salt (optional )in a bowl
- Knead into a stiff dough using water
- Divide into small balls and roll evenly
- Deep fry in hot oil until golden and puffed