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Kaddu ki Sabzi (Khatta Meetha Kaddu)

Tanvi Srivastava
Kaddu ki sabzi is a indian vegetarian side dish made with pumpkin and spices. This north indian style sweet & sour (khatta meetha) kaddu is simple and straighforward to make and pairs amazing with pooris or as a side to rice, rotis or paratha. 
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 4
Calories 161 kcal

Ingredients
  

  • 1.1 lb (~500g) kaddu
  • 4 tablespoon mustard oil or any cooking oil
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • ¼ nigella seeds scant
  • ⅛ teaspoon hing asafoetida
  • 3 dried chillies or 1 teaspoon chilli flakes
  • 2 tablespoon garlic chopped
  • ½ teaspoon salt
  • 1 teaspoon red chilli powder or cayenne, adjust to taste
  • ½ teaspoon turmeric powder
  • ½ teaspoon kala namak rock salt
  • ½ teaspoon roasted cumin powder
  • pinch ground cinnamon
  • ½ teaspoon amchoor dry mango powder, or ACV
  • 1 teaspoon kasuri methi (crushed slightly)
  • 1.5 tablespoon jaggery powder or date syrup. adjust to how sweet the pumpkin is
  • Cilantro to garnish

Instructions
 

  • Cut the pumpkin into 2 inch chunks skin on.
    Note - If you like mashed kaddu sabzi, you can peel the skin.
  •  In a cooking pot or shallow pan with lid, heat up the mustard oil till its a bit smoky.
    Pro Tip - Dont skip on how. High carb vegetables like pumpkin cook better and taste delicious with slightly extra oil.
  • Take the pot off the stove, and temper the oil with whole spices & dried chillies. Let the seeds crackle.
  • Once seeds splutter, add garlic and hing. Return the kadai to the stove and saute everything on low heat for a few seconds (5-10), then add the red chilli powder and turmeric to the oil. 
  • Once the powdered spices are very well toasted in oil, add the pumpkin and sprinkle salt. Fry the kaddu with spices for 2 minutes or so and then cover the pot. 
  • Let steam for 5-8 minutes on medium heat till the pumpkin is tender. Cook a little longer if you want the pumpkin to be softer. 
  • Uncover the lid and taste the salt. Adjust. Add the finishing spices next - kala namak, kasuri methi and roasted cumin powder & cinnamon. Also add jaggery. 
  • Toss everything very well. You will see the pumpkin a little saucy. Thats how we want it.
  • Fry the pumpkin after adding finishing spices on medium heat for 2-3 minutes and then switch off the stove. If you are using an iron pot, immediately transfer to a serving dish (after adding amchoor don't let the sabzi remain in iron pan) Let rest for 10 mins for flavors to mingle. 
  • Garnish with chopped cilantro and serve.

Notes

  • 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.

Nutrition

Calories: 161kcalCarbohydrates: 8gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 593mgPotassium: 62mgFiber: 1gSugar: 5gVitamin A: 282IUVitamin C: 2mgCalcium: 23mgIron: 1mg
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