Khatta-meetha kaddu
AI-drafted · awaiting admin review
Yellow pumpkin cooked with fenugreek seeds, amchur and jaggery into a sweet-sour dish, served with puri at village feasts.
Region: Haryana and neighbouring north IndiaOccasion: Weddings, village feasts (bhandaras) and festivalsTime: 30 minServes: 4Vegan
Ingredients
- 500 g yellow pumpkin, peeled and cubed
- 2 tbsp mustard oil
- ½ tsp fenugreek seeds
- ½ tsp fennel seeds
- A pinch of hing
- ½ tsp turmeric
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 2 tbsp jaggery
- 1 tsp amchur
- Salt to taste
Method
- Heat the mustard oil and add fenugreek, fennel and hing.
- Add the pumpkin, turmeric, chilli, coriander powder and salt and stir well.
- Cover and cook on low heat for 12–15 minutes until soft, sprinkling water if needed.
- Mash lightly, add the jaggery and amchur and cook for 3–4 more minutes.
- Serve with puri or roti.
History
Pumpkin is easy to grow and store, so it has long been a vegetable for cooking in large quantities at village gatherings.
Significance
Kaddu with puri is a common menu at Haryanvi weddings, bhandaras and festivals.