Authentic Himachali Khatta Meetha Kaddu with Phulka
A delightful sweet and sour pumpkin preparation from the mountains, tempered with aromatic whole spices and finished with tangy tamarind. This comforting dish pairs wonderfully with soft, freshly rolled phulkas for a traditional Himalayan meal.
40min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed kadhai until it smokes slightly, then reduce the heat.
2
Add fenugreek seeds, fennel seeds, nigella seeds, and dry red chillies, letting them crackle and release their aroma.
3
Add the diced pumpkin, turmeric powder, and red chilli powder, stirring well to coat the pumpkin pieces with the tempered spices.
4
Pour in one cup of water, cover the kadhai, and cook on medium heat for about 12 to 15 minutes until the pumpkin becomes tender.
5
Mash a few pieces lightly with the back of a spoon to thicken the gravy.
6
Stir in the jaggery powder and tamarind pulp, adjusting the sweet and sour balance according to taste.
7
Simmer uncovered for another 5 minutes until the flavors meld together and the sauce coats the pumpkin nicely.
8
Garnish with freshly chopped coriander leaves and serve hot with soft phulkas.
Ingredients
500g red pumpkin (kaddu), peeled and diced
2 tbsp mustard oil
1 tsp fenugreek seeds (methi)
1 tsp fennel seeds (saunf)
1/2 tsp nigella seeds (kalonji)
2 dry red chillies
1/2 tsp turmeric powder
1 tsp Kashmiri red chilli powder
2 tbsp jaggery powder
2 tbsp tamarind pulp
Salt to taste
1 cup water
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.