Authentic Himachali Khatta Meetha Mitha
A delightful sweet and sour pumpkin curry from the hills of Himachal Pradesh, tempered with mustard seeds and fenugreek. This comforting festive dish pairs wonderfully with soft phulkas.
40min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Heat mustard oil in a heavy-bottomed kadhai until smoking point, then lower the heat.
2
Add fenugreek seeds, mustard seeds, and dried red chillies, letting them splutter.
3
Add the cubed pumpkin and sauté well for 3-4 minutes.
4
Stir in turmeric powder, red chilli powder, and salt, mixing everything thoroughly.
5
Cover and cook on low heat until the pumpkin pieces are tender and soft, stirring occasionally.
6
Add the jaggery powder and tamarind pulp, mixing gently to create a sweet and tangy glaze.
7
Simmer uncovered for another 3 minutes until the flavors meld together.
8
Garnish with freshly chopped coriander leaves and serve hot.
Ingredients
500 grams yellow pumpkin, peeled and cubed
2 tablespoons mustard oil
1 teaspoon fenugreek seeds (methi dana)
1 teaspoon mustard seeds
2 dried red chillies
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
2 tablespoons jaggery powder
1 tablespoon tamarind pulp
Salt to taste
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.