Sweet and sour pumpkin curry | khatta meetha kaddu recipe yields a simple flavorful dish of pumpkin. Pumpkin is innately sweet in taste. To enhance the sweetness in the dish we would use jaggery. If you wish you can skip using it. For sourness, we can are using both tamarind and dry mango powder or amchoor.
Total cooking time for Sweet and sour pumpkin curry | khatta meetha kaddu recipe : 5 mins + 25 mins
Ingredients for Sweet and sour pumpkin curry | khatta meetha kaddu recipe cooked for 3 people:
1. 700 gm pumpkin cut into cubes
2. Few curry leaves
3. 1 tsp Cumin seeds
4. Salt
5. A paste of turmeric, chilly, Cumin, coriander, amchoor powder (1/2 tsp each)
6. 1/4th cup jaggery powder
7. 1/4th cup of tamarind paste
8. Oil
Sweet and sour pumpkin curry | khatta meetha kaddu recipe – The Method:
1. Heat jaggery with little water so as to make a paste
2. Now heat oil in a wok. Let curry leaves and Cumin seeds crackle
3. Pour the paste if turmeric, cumin etc. and fry till oil separates
4. Add pumpkin pieces and stir well
5. Add tamarind paste. Stir and cover cook till pumpkin is cooked but it should not get mashed
6. Now add jaggery paste and stir. Cook till all the moisture almost evaporates. Switch off flame
Serve with rice and dal or chapattis.
Sweet and sour pumpkin curry | khatta meetha kaddu recipe for babies with a little variation in the original recipe:
This Sweet and sour pumpkin curry | khatta meetha kaddu recipe can be used to feed babies as well. Just add 2 cups of water more and cook a little longer until the pumpkins are completely mashed. You can skip adding chilly powder as well.
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