Khatta Meetha Kaddu
Khatta Meetha Kaddu is a well versed North-Indian dish served hot with Pooris. Also, popularly known as Kohde ke Sabzi. It is majorly served in Breakfast but is not just bounded to breakfast, rather can be served over at Lunch and Dinner as well.
I know the Kaddu (Pumpkin) isn’t loved by all, but to-be-honest this Khatta Meetha Kaddu is and will surely be loved. And you’ll be adding this into your To-Cook List, My husband loves it, even my kids, I know this sounds strange, but yes, they stuff their mouth with it and say, “Mumma, Give this to us in school tomorrow too” I feel so complete when my skills get appreciated by my family. It’s truly a heavenly feeling. 🙂
Coming down to the ingredients, Pumpkin cut into cubes, Kaddu (Pumpkin) consists of few health benefits which we were’nt aware of so far. It gives fuller feel to a human body i.e it only consists of 50 calories per cup and 3 grams of Fibre. A cup of cubed Pumpkin contains almost twice the recommended daily intake of Vitamin A, which promotes good vision, especially in dim light. So you know now it’s good for eye sight as well. Pumpkin prevents Hyper-Tension and helps lowering Blood Pressure. Also it helps getting a fulfilling sleep and a healthier Heart.
Now, followed by Pumpkin so far the ingredients further includes Dried Red Chillies, Panchphoran ( Mixture of 5 spices : Fennel, Nigella, Mustard, Fenugreek, Cumin ), Nigella also known as Kalonji, Turmeric powder, Green chillies, Garam Masala Powder, Coriander Powder, Amchur (Dried Raw Mango Powder ), Jaggery/sugar, Salt.
The combination of all these hot spices comes up with a deliberate flavor of the North-Indian household. Also, I missed mentioning that I cook the Khatta Meetha Kaddu with the peels on, since it gives out an immense flavor to the dish. Although it can be made without the peels, but the Pumpkin gets too soft and mushy and later moistens easily. You can add Potatoes for your satisfaction in it and the kids can be served Pumpkin too along with it. 🙂
I’m listing the Ingredients and the Method, Do give it a shot.
400 gms, Pumpkin (Kaddu), cut in small cubes
5-6 Whole dried red chillies
1 teaspoon, Panchphoran (mix of fennel, nigella, mustard, fenugreek, cumin)
2-3 Green chillies, Crushed or finely chopped
1/2 teaspoon, Turmeric powder
1/2 teaspoon, Garam Masala powder
1 teaspoon, Coriander powder
1 tablespoon, Amchur (dried raw mango powder)
1 teaspoon, Jaggery/sugar
Salt to taste
3 tablespoons, Mustard oil
In a pan or kadhai, Heat oil until smoky. Reduce the heat to low, add panch phoran and red chillies, allow it to crackle for few seconds
Add Pumpkin (kaddu), saute on high for 2-3 minutes. Add chopped green chilies and mix
Add turmeric powder, coriander powder, salt and mix
Sprinkle few drops of water. Cover and simmer for 3-4 minutes
Now, add garam masala powder, jaggery/sugar and amchur. Mix well
Cook it until done well but intact and not mushy
Dish out and garnish with coriander leaves
Serve hot with Pooris and Parathas.