You are going to need 20-30 minutes to make this dry indian pumpkin curry with pantry staples. Might I also suggest my pumpkin curry with coconut milk recipe that happens to be another of our weeknight favorite! One of my favorite, no points for guessing :), things about Autumn is pumpkin, how cliche, right? I look forward to cooking with pumpkin- mostly, indian style dishes and occasional baking. This sabzi goes so well with a bowl of dal and rice or with plain rotis or pooris. I was out of jaggery powder today and finished it with date syrup for the smoky sweetness along with mango powder (amchur) & little kala namak (indian black salt).There are savory, sour and sweet elements in this dish. So so good! I am finicky about texture in food so I keep a close eye and cook the pumpkin just till its tender. You can cook it a little longer if you prefer a more soft vegetable. The finishing touch of ground spices adds so much warmth here.
What is Khatta Meetha Kaddu?
In Hindi, Kaddu = Pumpkin and Sabzi/Sabji = Curry (dry or saucy). Khatti Meethi sukhi kaddu ki sabzi has a sour, spicy and tangy flavor profile. It is one of the most delicious ways one can cook pumpkin. In north indian states of Punjab, Delhi and Uttar Pradesh, it is most popularly served for bhandara (community meals) during festivals along with poori, aloo ki sabzi and boondi raita. Kaddu is also called sitafal or petha in Hindi hence this sabzi is also referred to as sitafal or pethe ki sabzi.
About this recipe
Khatta means sour. Meetha refers to sweet. In this kaddu recipe, the addition of kala namak (tangy black indian salt) and amchoor (dry mango powder) adds the sour element. You may use a little tamarind or lemon juice if you wish. For the sweetness, I like to use powdered jaggery, however sugar can be used as well. The recipe uses common indian spices like red chili and turmeric powder. Another ingredient is kalonji or nigella seeds which complement the taste of pumpkin and really add a ton of flavor. Another thing I want to mention about my recipe is that it is a mix of Punjabi and UP style kaddu ki sabzi. My paternal grandmother hailed from Uttar Pradesh but I grew up lived in Delhi (hence th Punjabi influence). And before you ask, similar to many indian suhes, recipes from different states differ in the same region. So while UP style kaddu won’t have garlic or kasuri methi and maybe cooked in ghee, mom’s recipe is a fusion of sorts- however super delicious, I promise!
Why I love this recipe
Super easy and quick to make. If you have cut kaddu in the fridge, this will take just 20 minutes. Versatile - You may use this recipe with many varieties of pumpkin and winter squash. Vegan & Vegetarian Can be served for festivals as well as with day today dal chawal roti (just make it savory/less meetha in that case if you wish.
What kind of pumpkin to use
Back in india, hara kaddu with green & yellow speckled skin is used for making this sabzi. Green kaddu is not sweet or stringy. It has a crisp texture and I love using it whenever I can find it. The skin is just so delicious and cooks in no time, so don’t peel it. If you want to make it on a very sweeter side, you can use peela kaddu with orange/yellow skin as well. However, the flavors go with frankly any kind of pumpkin! I have made this with green(hara) kaddu, peela (yellow) kaddu, kabocha squash, acorn squash, red pumpkin, butternut squash as well as honey nut squash. Depending on the natural sweetness of the kaddu, you can adjust the jaggery levels. Just keep in mind that the pumpkin variety you are using is not too stringy that’s all.
Ingredients
Pumpkin, Mustard Oil - Like most north indian dishes, the unique taste of this kaddu comes from sarson tel or mustard oil. However, it can be an acquired taste for many, so you may use neutral cooking oil instead. Many people use ghee, I don’t. I think kaddu becomes very very heavy after cooking in ghee. Personally I find it very unappetizing so won’t recommend. Whole Spices - Cumin, Fennel seeds, Nigella Seeds &, Dried Kashmiri Chillies (or red pepper flakes), Fenugreek Seeds (skip if not available). We need hing (asafoetida) too, however, you can skip if not available. Chopped Garlic - Skip if you are making it for vrat or religious occasions. Powdered Spices - Red Chilli, Turmeric, Salt, Pinch of cinnamon Jaggery - I used ready made powdered jaggery. You can use date syrup if you have that in your cabinet, I have used it and works good. Dry Mango & Kala Namak - These give the unique sour element to the sabzi. You can substitute with tamarind pulp or last resort (some apple cider). Dont use lime or lemon juice, spoils the taste. Other Ingredients - Kasuri Methi (dried fenugreek seeds) are a common dried herb used in north indian curries and here it really peps uo the aroma and taste of the dish. However, you may skip if not available.
How To Make Kaddu Ki Sabzi
Cut the kaddu into 1- 1.5 inch chunks. I keep the skin and would recommend you so the same unless you want to mash it later. Wash the kaddu throughly before cutting. Keep all the spices and chopped garlic nearby since the tempering process is quick and we dont want to burn the spices or garlic. In a cooking pot,(you can use cast iron pot or iron kadai), heat up the mustard oil till its a little smoky. When the oil is hot, add the cumin, fenugreek, nigella and fennel seeds. They will splutter so be careful. Also take care that the spices dont burn, you can take the pot off the stove if needed.
Next, add the garlic, dried chillies and hing. Saute for 10-20 seconds, don’t let the garlic brown. Add the powdered spices - red chilli & turmeric next and saute in oil for 5-7 seconds. You can add a tablespoon of water if needed while sautéing. Add the kaddu next and sprinkle salt. Using a spoon, mix very well and fry for 2-3 minutes. This helps in warming up the kaddu for cooking before we cover the pot. Cover and cook on a allow flame till the pumpkin becomes tender (about 8 minutes). Adjust the cooking time depending on how soft you like the kaddu. If you like very soft kaddu, let it cook longer. Open the lid and taste the salt. Adjust. Add the finishing spices next - kala namak, kasuri methi and roasted cumin powder & cinnamon. Also add jaggery. Stir around to mix and bhuno on higt heat for another 2-3 minutes until the kaddu is glistening. Due to jaggery there will be little wetness to this sabzi but it’s pleasant. Serve warm garnished with fresh cilantro.
Recipe Tips
Dont skimp on oil when making kaddu. Both the taste and texture of kaddu shines with oil. Such festive dishes taste better when they are cooked in slightly extra oil. Adjust the time of cooking depending on the kind of pumpkin or squash you are using. Butternut squash will cook much quickly than hara kaddu. If you want to make it for religious serving - simply skip the garlic, rest of the recipe remains the same.
