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August 6, 2014 North Indian

KHAtta Meetha Kaddu /Tangy Spicy Sweet Pumpkin

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Khatta Meetha Kaddu is an Indian Stir Fry made of Sweet Pumpkin and a whole lot of spices. This stir fry is tangy, sweet and spicy and is usually served with rotis or puris. This is a recipe that I have learnt from my mother – in – law and it is absolutely delicious.

Khatta Meetha Kaddu is an Indian Stir Fry made of Sweet Pumpkin and a whole lot of spices. This stir fry is tangy, sweet and spicy and is usually served with rotis or puris.

 

Ingredients

1/4 kg – Sweet pumkin, unpeeled pieces.

1 no – Onion, Julienned ( optional)
2 tbsp – Oil
1 tsp – Fenugreek seeds
1 tsp – Red chilly powder
2 tsp – Coriander powder
1 tsp – Turmeric
1/2 tsp – Hing
10 to 12 – Curry leaves
2 no – Cinnamon
3 no – Clove
1 no – Elaichi
Salt to taste
2 tsp – Amchur
1 lemon size – Jaggery

 

 

Khatta Meetha Kaddu is an Indian Stir Fry made of Sweet Pumpkin and a whole lot of spices. This stir fry is tangy, sweet and spicy and is usually served with rotis or puris.
Method
In a kadhai heat oil. Add cinnamon sticks, clove, elaichi and fenugreek seeds and let it brown. Add curry leaves, hing and onions to this. Let the onions brown a little. Add the pumpkin pieces to this. Saute for two minutes on high flame. Add salt, red chilly powder, haldi and coriander powder to this, mix well, lower the flame and cover with a lid.

Let the pumpkin cook well. Keep mixing now and then just to avoid it from burning. Don’t mix it rigorously if you like the pieces to be intact. I like to mash few pieces as the sabzi comes well together. Add amchur and jaggery to this and mix and cook for an other 5 of minutes more, until it all comes well together.

Khatta Meetha Kaddu is an Indian Stir Fry made of Sweet Pumpkin and a whole lot of spices. This stir fry is tangy, sweet and spicy and is usually served with rotis or puris.

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KHAtta Meetha Kaddu - Tangy Sweet Pumpkin
 
Khatta Meetha Kaddu is an Indian Stir Fry made of Sweet Pumpkin and a whole lot of spices. This stir fry is tangy, sweet and spicy and is usually served with rotis or puris.
Ingredients
  • ¼ kg - Sweet pumkin, unpeeled pieces.
  • 1 no - Onion, julienned (optional)
  • 2 tbsp - Oil
  • 1 tsp - Fenugreek seeds
  • 1 tsp - Red chilly powder
  • 2 tsp - Coriander powder
  • 1 tsp - Turmeric
  • ½ tsp - Hing
  • 10 to 12 - Curry leaves
  • 2 no - Cinnamon
  • 3 no - Clove
  • 1 no - Elaichi
  • Salt to taste
  • 2 tsp - Amchur
  • 1 lemon size - Jaggery
Instructions
  1. In a kadhai heat oil. Add cinnamon sticks, clove, elaichi and fenugreek seeds and let it brown. Add curry leaves, hing and onions to this. Let the onions brown a little. Add the pumpkin pieces to this. Saute for two minutes on high flame. Add salt, red chilly powder, haldi and coriander powder to this, mix well, lower the flame and cover with a lid.
  2. Let the pumpkin cook well. Keep mixing now and then just to avoid it from burning. Don't mix it rigorously if you like the pieces to be intact. I like to mash few pieces as the sabzi comes well together. Add amchur and jaggery to this and mix and cook for an other 5 of minutes more, until it all comes well together.
3.5.3251

 

 

 

 

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Categories: North Indian Tags: foodphotography, foodstyling, indianblogger, indianrecipe, indiansabzi, khattameethakaddu, madaboutkitchen, photography, styling, sweet pumpkin

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About Madhuri

An accessory designer,an artist, a mother of a toddler and someone who loves cooking, trying my hand on blogging as well. Cooking for me is no different from painting or designing a lamp. It gives the same joy of playing with taste, texture like i get while playing with colours.

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