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Khatta Meetha Kaddu is a traditional semi-dry pumpkin curry, popular in North India, especially Uttar Pradesh. As the name suggests, it is a beautiful medley of sweet and sour flavours, with a mild spiciness. Also called Bhandarewali Kaddu Ki Sabzi or Pethe Ki Sabzi, this curry makes for a great pair with pooris, rotis and even dal-chawal.
The major ingredient used in the making of this curry is pumpkin, which lends its characteristic sweetish (meetha) taste to the dish. While the curry is typically prepared using the commonly found Indian red pumpkin, I have used butternut squash. There is also a bit of jaggery/sugar added in for extra sweetness.
This curry is traditionally made using mustard oil, and is tempered using whole spices like mustard, kalonji (nigella seeds), methi dana (fenugreek seeds), zeera (cumin seeds) and saunf (fennel seeds). It is usually garnished with kasoori methi and finely chopped fresh coriander.
Check out my recipe for Parangikkai Poriyal, Tamil-style pumpkin curry where I have used butternut squash instead. In this post, I have also outlined how to cut and prep a butternut squash. I use the vegetable in dishes from Tamilnadu like Avial and Parangikkai Rasavangi, as well as in Kerala-style Kootu Curry and Mathan Erissery.
4. Now, add in the cubed butternut squash, followed by a little salt and red chilli powder. Add the turmeric powder. Mix well. Add in a little water to the pan, about 1/4 cup. Reduce the flame to medium.
5. Cook covered on medium flame for 6-7 minutes or till the squash is almost completely cooked. You will need to uncover the pan intermittently to check on the done-ness, and add a little more water if needed. Stir intermittently to prevent sticking to the bottom of the pan. Cook till the squash is cooked through, but not overly mushy.
8. Cook uncovered on low-medium flame for 3-4 more minutes or till the squash is completely cooked and gets a little mushy. Splash a little water if required. Switch off gas when done. Make sure all the water has dried off, and you have a semi-dry sabzi.
6. Splash water as needed while cooking the sabzi, but do not add too much. Add just enough water to help cook the sabzi, but do not make it overly mushy either. The Khatta Meetha Kaddu is supposed to be a semi-dry sabzi.
These puffed lotus seeds are known as & Phool Makana.& They have a puffy exterior and have a popcorn-like texture. They have a very mild khatta meetha flavor. They are most commonly eaten during fasting, but can be dressed up with your favorite seasonings for a tasty snack.