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.
You are going to need 20-30 minutes to make this indian pumpkin curry (dry) with pantry staples.
One of my favorite, no points for guessing :), things about Autumn is pumpkin, how cliche, right? I look forward to cooking with pumpkin-curries, stir fries, baking.
This sabzi goes so well with a bowl of dal and rice or with thin plain rotis or pooris. I was out of jaggery powder today and finished it with date syrup for the smoky sweetness along with mango powder (amchoor) & little kala namak(indian black salt).There are savory, sour and sweet elements in this dish. So so good.
I am finicky about texture in food so I keep a close eye and cook the pumpkin just till its tender. You can cook it little longer if you prefer a more soft vegetable. The finishing touch of ground spices adds so much warmth here.
What is Khatta Meetha Kaddu?
In Hindi, Kaddu = Pumpkin and Sabzi/Sabji = Curry (dry or saucy). Khatti Meethi sukhi kaddu ki sabzi has a sour, spicy and tangy flavor profile. It is one of the most delicious ways one can cook pumpkin. In north indian states of Punjab, Delhi and Uttar Pradesh, it is most popularly served for bhandara during festivals along with poori, aloo ki sabzi and raita.
Kaddu is also called sitafal or petha in Hindi hence this sabzi is also referred to as sitafal or pethe ki sabzi.
About this recipe
Khatta means sour. Meetha refers to sweet. In this kaddu recipe, the addition of kala namak (tangy black indian salt) and amchoor (dry mango powder) adds the sour element. You may use a little tamarind or lemon juice if you wish.
For the sweetness, I like to use powdered jaggery, however sugar can be used as well. The recipe uses common indian spices like red chili and turmeric powder. Another ingredient is nigella seeds which complement the taste of pumpkin and really add a ton of flavor.
Another thing I want to mention about my recipe is that it is a mix of Punjabi and UP style kaddu ki sabzi. My paternal grandmother hailed from Uttar Pradesh but we lived in Delhi(hence th Punjabi influence). And before you ask, like all over India, recipes from different states differ in the same region. So while UP style kaddu wont add garlic or kasuri methi and maybe cook make it in ghee, mom's recipe is a fusion of sorts- however super delicious, I promise!
Why you will love this recipe
- Super easy and quick to make. If you have cut kaddu in the fridge, this will take just 20 minutes.
- Versatile - You may use this recipe with all sorts of pumpkin and winter squash varieties.
- Vegan & Vegetarian
- High fiber & Nutrition
- Can be served for festivals as well as with day today dal chawal roti (just make it savory/less meetha in that case if you wish.
What kind of pumpkin to use
Back in india, hara kaddu with green & yellow speckled skin is used for making this sabzi. Green kaddu is not sweet or stringy. It has a crisp texture and I love using it whenever I can find it. The skin is just so delicious and cooks in no time, so don't peel it.
If you want to make it on a very sweeter side, you can use peela kaddu with orange/yellow skin as well.
However, the flavors go with frankly any kind of pumpkin! I have made this with green(hara) kaddu, peela (yellow) kaddu, kabocha squash, acorn squash, red pumpkin, butternut squash as well as honey nut squash. Depending on the natural sweetness of the kaddu, you can adjust the jaggery levels. Just keep in mind that the pumpkin is not too stringy that's all.
Ingredients
- Pumpkin, of course
- Mustard Oil - Like most north indian dishes, the unique taste of this kaddu comes from sarson tel or mustard oil. However, it can be an acquired taste for many, so you can use neutral cooking oil instead. Some recipes will tell you to use ghee, I wont. I think kaddu becomes very very heavy after cooking in ghee. Personally I find it very unappetizing so wont recommend.
- Whole Spices - Cumin, Fennel seeds, Nigella Seeds &, Dried Kashmiri Chillies (or red pepper flakes), Fenugreek Seeds (skip if not available). We need hing (asafoetida) too, however, you can skip if not available.
- Chopped Garlic - Skip if you are making it for vrat or religious occasions.
- Powdered Spices - Red Chilli, Turmeric, Salt, Pinch of cinnamon
- Jaggery - I used ready made powdered jaggery. You can use date syrup if you have that in your cabinet, I have used it and works good.
- Dry Mango & Kala Namak - These give the unique sour element to the sabzi. You can substitute with tamarind pulp or last resort (some apple cider). Dont use lime or lemon juice, spoils the taste.
- Other Ingredients - Kasuri Methi (dried fenugreek seeds) are a common dried herb used in north indian curries and here it really peps uo the aroma and taste of the dish. However, you may skip if not available.
How To Make Kaddu Ki Sabzi
- Cut the kaddu into 1- 1.5 inch chunks. I keep the skin and would recommend you so the same unless you want to mash it later. Wash the kaddu throughly before cutting.
- Keep all the spices and chopped garlic nearby since the tempering process is quick and we dont want to burn the spices or garlic.
- In a have kadai or pan (you can use cast iron or iron kadai), heat up the mustard oil till its a little smoky.
- When the oil is hot, add the cumin, fenugreek, nigella and fennel seeds. They will splutter so be careful. Also take care that the spices dont burn, you can take the kadai off from the stove if needed.
- Next, add the garlic, dried chillies and hing. Saute for 10-20 seconds, dont let the garlic brown.
- Add the powdered spices - red chilli & turmeric next and saute in oil for 5-7 seconds. You can add a tablespoon of water if needed while sautéing.
- Add the kaddu next and sprinkle salt. Using a spoon, mix very well and fry for 2-3 minutes. This helps in warming up the kaddu for cooking before we cover the pan.
- Cover and cook on a allow flame till the pumpkin becomes tender (about 8 minutes). Adjust the cooking time depending on how soft you like the kaddu. If you like very soft kaddu, let it cook longer.
- Open the lid and taste the salt. Adjust. Add the finishing spices next - kala namak, kasuri methi and roasted cumin powder & cinnamon. Also add jaggery.
- Stir around to mix and bhuno on higt heat for another 2-3 minutes until the kaddu is glistening. Due to jaggery there will be little wetness to this sabzi but it's pleasant.
- Serve warm garnished with fresh cilantro.
Tanvi's Tips
- 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.
Kaddu ki Sabzi (Khatta Meetha Kaddu)
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 an iron kadai/cast iron pan, 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 kadai 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 kadai.
- 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. Saute the pumpkin after adding finishing spices on medium heat for 2-3 minutes and then switch off the stove. 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.
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