Khatti Meethi Kaddu ki sabzi ,Sweet and Sour Pumpkin curry
Khatta Meetha Kaddu- Tangy,sweet and spicy yellow pumpkin and raw mango curry
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 gm Pumpkin /kaddu/bhopla (chopped)
- 2.5 tbsp Raw Mango / Kachcha Aam (finely chopped)
- 2.5 tbsp Sugar / Chini
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- 2 Green Chillies / Hari Mirch (chopped)
- 1/2 inch Ginger / Adrak (chopped)
- 6 leaves Fresh Mint / Hara Pudina (chopped)
- 1 tsp Salt / Namak
- 1 Cloves / Lavang
- 1 tsp Mustard Seeds / Rai
- 3/4 tsp Fenugreek Seeds / Methidana
- 1/2 tsp Fennel Seeds / Saunf
- 1/4 tsp Asafoetida / Hing powder
- 2 Dried Red Chilli, Whole
- 3 tbsp Cooking Oil
Instructions
- 1
Wash and chop the pumpkin (traditionally, green skinned pumpkin is not peeled, only yellow skinned pumpkin is peeled.but its okay if you'd like to peel the green pumpkin too. Nobody gets hurt. :) ).
- 2
Heat oil in a pressure cooker, add mustard seeds, fenugreek, cloves and fennel seeds and when seeds start crackling add asafoetida,whole red chilies and chopped green chillies.
- 3
Now add chopped pumpkin, ginger, chopped raw mango and all the spices EXCEPT sugar.
- 4
Mix well and add 3/4 cup water and pressure cook for 2 whistles or cook in a pan till it become soft to touch.
- 5
Then open the cooker and add sugar and mint leaves and cover and cook for 5 minutes on low heat.
- 6
Garnish with fresh coriander and serve