Khatta Mitha Kaddu recipe – Sweet And Sour Pumpkin Fry Recipe

    khatta meetha kaddu

    Khatta Mitha Kaddu recipe – Sweet And Sour Pumpkin Fry Recipe

    Pumpkin recipe is a simple pumpkin recipe in which pumpkin chunks are cooked with whole lot of Indian aromatic spices. The hint of sugar lends this pumpkin recipe a finger-licking taste. This pumpkin fry can be served as a side-dish along with any meal.

    Sweet and sour pumpkin will surely be a hit for those who pinch their nose when it comes to have pumpkin. It hardly takes 15 minutes to prepare this sabzi. So, try out making this pumpkin fry with these easy to follow step-by-step instructions. Enjoy!

    Directions

    Getting ready:

    Wash the pumpkin thoroughly with water, drain out the excess water and allow them to dry out completely. Now cut the in long pieces, peel out the skin and soft portion from the pumpkin with the help of a knife then chop them into 1 inch small chunks.

    khatta meetha kaddu Making:

    Place a pan on flame and pour 1 tbsp oil into it. When the oil gets heated, add fenugreek seeds and asafoetida into it. After sauteing fenugreek seeds, add turmeric powder, coriander powder, green chilies and ginger into it. Saute the masala for a while. You can use any other cooking oil.

    khatta meetha kaddu

    Now add pumpkin, salt and red chilly powder into it. Mix everything really well and fry the pumpkin for 2-3 minutes so that they get nicely coated with the masala.

    khatta meetha kaddu

    Pumpkin chunks are fried aptly, add ¼ cup of water into it. Mix it really well, cover the pan and cook them for 5-6 minutes on low flame.

    khatta meetha kaddu

    After 5-6 minutes, stir the sabzi and add ¼ cup of more water. Again cover the pan and cook them for 3-4 minutes more on low flame. After 3-4 minutes, remove the lid. Sabzi is now cooked aptly, add garam masala, dry mango powder, sugar and green coriander into it. Mix them really well, keep stirring constantly and cook the sabzi for 1 minute more.

    khatta meetha kaddu

    Sweet and sour pumpkin sabzi is now ready. It took 15 minutes to cook the sabzi aptly, keep checking it at regular interval of 3-4 minutes. Turn off the flame and transfer it in a bowl.

    khatta meetha kadduServing:

    Garnish this lip-smacking and mouth-watering sweet and sour pumpkin sabzi with some green coriander sprigs and serve it steaming hot as a side assortment along with parantha or poori.

    khatta meetha kaddu

    • For 4-5 members
    Khatta Mitha Kaddu recipe - Sweet And Sour Pumpkin Fry Recipe khatta meetha kaddu
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Yellow pumpkin – 500 grams
    • Mustard oil – 2-3 tbsp
    • Green coriander – 2-3 tbsp (finely chopped)
    • Ginger paste – 1 tsp
    • Green chilies – 2 (finely chopped)
    • Asafoetida – 1 pinch
    • Fenugreek seeds - ½ tsp
    • Garam masala - ¼ tsp
    • Turmeric powder - ¼ tsp
    • Red chilly powder - ½ tsp
    • Dry mango powder - ½ tsp
    • Coriander powder – 1 tsp
    • Sugar – 2 tsp
    • Salt – 1 tsp or to taste
    Instructions
    1. Wash the pumpkin thoroughly with water, drain out the excess water and allow them to dry out completely. Now cut the in long pieces, peel out the skin and soft portion from the pumpkin with the help of a knife then chop them into 1 inch small chunks.
    2. Place a pan on flame and pour 1 tbsp oil into it. When the oil gets heated, add fenugreek seeds and asafoetida into it. After sauteing fenugreek seeds, add turmeric powder, coriander powder, green chilies and ginger into it. Saute the masala for a while. You can use any other cooking oil.
    3. Now add pumpkin, salt and red chilly powder into it. Mix everything really well and fry the pumpkin for 2-3 minutes so that they get nicely coated with the masala. Pumpkin chunks are fried aptly, add ¼ cup of water into it. Mix it really well, cover the pan and cook them for 5-6 minutes on low flame.
    4. After 5-6 minutes, stir the sabzi and add ¼ cup of more water. Again cover the pan and cook them for 3-4 minutes more on low flame. After 3-4 minutes, remove the lid. Sabzi is now cooked aptly, add garam masala, dry mango powder, sugar and green coriander into it. Mix them really well, keep stirring constantly and cook the sabzi for 1 minute more.
    5. Sweet and sour pumpkin sabzi is now ready. It took 15 minutes to cook the sabzi aptly, keep checking it at regular interval of 3-4 minutes. Turn off the flame and transfer it in a bowl. Garnish this lip-smacking and mouth-watering sweet and sour pumpkin sabzi with some green coriander sprigs and serve it steaming hot as a side assortment along with parantha or poori.

     

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