Name: Khatta Meetha Kaddu (Sweet and Sour Pumpkin) recipe by Ruchiajay Mahant at BetterButter
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 10
Ingredients: Pumpkin or yellow kaddu - 1 kg; Mustard or sarson ka oil - 3 tbsp; Amchur powder - 1 tsp; Jeera - 1 tsp; Dhania powder - 1 tsp; Black Cardamom - 2; Laung cloves - 3; Black pepper - 3-4; Saunf - 1 tsp; Ginger grated - 1/2 tsp; Haldi - 1/4 tsp; Red chilli powder - 1/2 tsp; Salt as per taste; 1 cup tamarind water; 1 tbsp sugar or as per taste; 2 tsp Kishmish/Raisins; Corriander leaves

ABOUT Khatta Meetha Kaddu (Sweet and Sour Pumpkin) RECIPE

In Himachal Pradesh it is served in Marriages. Also called Kaddu ka khatta but it is sweet too.

Ingredients Serving: 10

Pumpkin or yellow kaddu - 1 kg
Mustard or sarson ka oil - 3 tbsp
Amchur powder - 1 tsp
Jeera - 1 tsp
Dhania powder - 1 tsp
Black Cardamom - 2
Laung cloves - 3
Black pepper - 3-4
Saunf - 1 tsp
Ginger grated - 1/2 tsp
Haldi - 1/4 tsp
Red chilli powder - 1/2 tsp
Salt as per taste
1 cup tamarind water
1 tbsp sugar or as per taste
2 tsp Kishmish/Raisins
Corriander leaves

Instructions

Heat the oil till its rawness goes and gets smoky. Turn off the gas, add amchur and oil will turn black do not worry. This is to get the color of the dish.
Turn on the gas. To the oil, add all the dry ingredients except for haldi, salt and sugar. Saute for 2-3 minutes. They should not burn.
Add medium size cubes of pumpkin. Mix well.
Add salt and haldi. Cover the pan and cook on a low medium flame. Keep on checking in between and stirring.
Cook till they are half done means when you press one piece of pumpkin it must be soft to break.
Add tamarind water, sugar and kishmish/raisin.
Cook till it gets dry or thick.
Garnish with coriander leaves.
Adjust spices according to taste.
Eat with rice, roti or parantha.

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