I had this khatti meethi kaddu sabji in my mind since a long time.But normally I used to end up making pumpkin poori/pumpkin paratha.
last weekend i got this bhopla aka pumpkin to make this delicious tasty fingerlicking sabji .khatta meetha means sour and sweet
Sweet and sour pumpkin (kaddu) subzi is a speciality of Rajasthan and Uttar pradesh.Both yellow and green peeled pumpkin can be used to make this delicious and tangy curry.This is usally served with khasta kachori ,daal poori bedvi,or parathas.Thickness of the curry depends on personal choice,some prefer to make it as a dry curry ,some like it to make semi thick like the way I made it.
I have followed exact recipe from maayeka only difference that i had used amchur powder as I didnt have raw mango with me
Do not skip methi seeds & badishep in the sabji for the unique flavour
Ingredients
Yellow Pumpkin – 400gm
Raw mango (Chopped) – 2.5 tbls
Sugar – 2.5 tbsp
Turmeric – 1/2 tsp
Chilli Powder – 1 tsp
Green Chillies- 2
Ginger – 1/2 tsp
Mint leaves – 6 (optional)
Salt – 1 tsp
Tadka/tempering
Cloves -1
Mustard seeds – 1 tsp
Fenugreek – 1/2 tsp
Fennel seeds(badishep) – 1/2 tsp
Asafoetida – 1/4 tsp
whole red chilies-2
Oil – 3 tblsp
Method:
1. Wash and chop the pumpkin (traditionally, green skinned pumpkin is not
peeled, only yellow skinned pumpkin is peeled.)
2.Heat oil in a pressure cooker, add mustard seeds, fenugreek, cloves and
fennel seeds, and when they 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.
Mix well and add 3/4 cup water and pressure cook for 2 whistles.
4.Then open the cooker and add sugar and mint leaves and cover and cook for 5 minutes on low heat.
Garnish with fresh coriander leaves & serve with poori or khasta kachoris
Tips
1 In case you dont have raw mango then add 1.5 tsp mango powder at the end in step number 4
2-If you want to make it as a dry sabji then add just 1/3 cup water.
last weekend i got this bhopla aka pumpkin to make this delicious tasty fingerlicking sabji .khatta meetha means sour and sweet
Sweet and sour pumpkin (kaddu) subzi is a speciality of Rajasthan and Uttar pradesh.Both yellow and green peeled pumpkin can be used to make this delicious and tangy curry.This is usally served with khasta kachori ,daal poori bedvi,or parathas.Thickness of the curry depends on personal choice,some prefer to make it as a dry curry ,some like it to make semi thick like the way I made it.
I have followed exact recipe from maayeka only difference that i had used amchur powder as I didnt have raw mango with me
Do not skip methi seeds & badishep in the sabji for the unique flavour
Ingredients
Yellow Pumpkin – 400gm
Raw mango (Chopped) – 2.5 tbls
Sugar – 2.5 tbsp
Turmeric – 1/2 tsp
Chilli Powder – 1 tsp
Green Chillies- 2
Ginger – 1/2 tsp
Mint leaves – 6 (optional)
Salt – 1 tsp
Tadka/tempering
Cloves -1
Mustard seeds – 1 tsp
Fenugreek – 1/2 tsp
Fennel seeds(badishep) – 1/2 tsp
Asafoetida – 1/4 tsp
whole red chilies-2
Oil – 3 tblsp
Method:
1. Wash and chop the pumpkin (traditionally, green skinned pumpkin is not
peeled, only yellow skinned pumpkin is peeled.)
2.Heat oil in a pressure cooker, add mustard seeds, fenugreek, cloves and
fennel seeds, and when they 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.
Mix well and add 3/4 cup water and pressure cook for 2 whistles.
4.Then open the cooker and add sugar and mint leaves and cover and cook for 5 minutes on low heat.
Garnish with fresh coriander leaves & serve with poori or khasta kachoris
Tips
1 In case you dont have raw mango then add 1.5 tsp mango powder at the end in step number 4
2-If you want to make it as a dry sabji then add just 1/3 cup water.
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