Khatta Meetha Kaddu
Yellow pumpkin cooked in a sweet-sour Rajasthani preparation — the pumpkin is cut into large chunks and cooked in ghee with panch phoron-style tempering, then finished with dried mango powder, jaggery, and red chilli to create a dish that is simultaneously tart, sweet, and spicy. The Rajasthani version is distinguished by the heavy use of dried mango powder (amchur) and the deep golden colour of the pumpkin against the red chilli tempering. Made specifically at festivals, particularly Navratri; one of the most popular vegetarian preparations at Rajasthani temple meals and community feasts.
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Recipe
Ingredients
|
500 grams | Pumpkin , peeled and cubed |
|
2 tablespoons | Mustard oil |
|
1 teaspoon | Cumin , seeds |
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1 teaspoon | Fennel Seed |
|
1 pinch | Asafoetida |
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2 teaspoons | Coriander powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Turmeric powder |
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2 tablespoons | Jaggery , grated |
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1 tablespoon | Tamarind paste |
|
to taste | Salt |
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1 cup | Water |
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1 tablespoon | Cilantro , chopped |
Instructions
- 1 Heat mustard oil in a pan until it reaches smoking point, then reduce the heat.
- 2 Add cumin seeds, fennel seeds, and asafoetida, and let them splutter.
- 3 Add the cubed pumpkin to the pan and stir well to coat with the spices.
- 4 Sprinkle coriander powder, red chili powder, turmeric powder, and salt over the pumpkin and mix well.
- 5 Add water to the pan, cover, and let it cook on low heat until the pumpkin is soft and cooked through, about 15-20 minutes.
- 6 Once the pumpkin is cooked, add grated jaggery and tamarind paste, mixing well to combine.
- 7 Cook for another 5 minutes until the jaggery is dissolved and the flavors are well combined.
- 8 Garnish with fresh coriander leaves before serving.
Tips
Adjust the amount of jaggery and tamarind to balance the sweet and sour taste to your preference.