Punjabi Style Khatti Meethi Kaddu ki Sabzi

Punjabi Style Khatti Meethi Kaddu ki Sabzi

Punjabi style khatti meethi kaddu ki sabzi is very special to me. Every kid or even adult lose their hunger instantly when they get to know its kaddu for lunch/dinner. But I, on the other hand, love this version of kaddu/pumpkin. The balanced mix of sweet, sour and spicy flavours is a treat for taste buds.

 

I remember even now when as a kid I could eat bowls of kaddu sabzi with even limited rice or roti. My Mom makes the best kaddu ever. I have learned this Punjabi style Khatti Meethi Kaddu recipe from her. However, it took me some time to perfect it. But now that I know what things to keep in mind, I will share with you every little detail to make perfect kaddu (pumpkin) ki sabji.

 

Khatti Meethi Kaddu Sabzi

 

It can be prepared very quickly and hence makes for a good lunch box recipe for kids to prepare during a busy morning.

 

Video Recipe –

 

 

Kaddu Sabzi Ingredients

 

How to Prepare –

Peel skin nicely and deseed pumpkin. Dice into cubes and wash thoroughly by dipping in a bowl of water. Keep all the spices ready else there is a chance to miss out any.

 

How to make Punjabi Style Khatti Meethi Kaddu Sabzi –

To make khatti meethi kaddu sabzi, heat mustard oil in a pan. Splutter mustard seeds, cumin seeds and fenugreek seeds. Add asafetida (optional) and green chillies. Mix well and cook for half a minute. Add turmeric powder and mix well. Now add diced kaddu (pumpkin) and mix. Add salt and mix well. Cover and cook on a low flame till done. Make sure to stir in between so that it does not stick to the bottom of the pan.

Once tender add tamarind pulp, jaggery and coriander leaves. Mix well and cook for 2 minutes. Serve hot.

 

How to make in Kaddu ki sabzi Pressure Cooker –

It can also be prepared in a pressure cooker for easier and faster cooking but I prefer this version more. However, if you prefer to make it in the pressure cooker on a hectic and busy day, here is how you can do it.

 

Kaddu/pumpkin has a lot of water content and gets tender quickly. If making in pressure, prepare the tempering and after adding pumpkin add very little water to prevent it from burning. Make sure not to add too much water else it will get mushy (Though I like that version too :-D). If you like to have the pieces of pumpkin/kaddu/squash, in fact, cook it for 1 whistle and switch off the flame.

Open the pressure cooker only when the steam is released by itself. Add tamarind pulp, jaggery and coriander leave only after it is cooked. Mix well and cook on a low flame for 2-3 mins. Serve hot with roti or rice.

 

Other easy tiffin recipes that you may like –

Khatta Meetha Karela Sabzi

Restaurant Style Bhindi Masala

Raw Banana Fry

Punjabi Home Style Bhindi Sabzi

 

Punjabi Style Kaddu Sabzi

 

How to use mustard oil properly in any recipe (Must read) –

Heat mustard oil till smoking point. Switch off the flame and let it warm a bit. This helps to remove the pungent and raw smell from the oil. Now the oil is ready to be used for the recipe. Switch on the flame and proceed with the recipe.

 

Which Pumpkin to use for this recipe –

Any pumpkin with either green or orange skin (bhopla/disco) is good for this recipe. However, I prefer making with orange skin also called bhopla/disco/ squash.

 

Pumpkin Sabzi

 

How to serve Khatti Meethi Kaddu Sabzi –

Kaddu (Pumpkin) ki sabzi goes well with rice roti or paratha (Indian bread). My preferred choice would be jeera (cumin) rice. Serve alongside some salad and raita to make a complete meal.

 

Step by Step Instructions of making Kaddu/Pumpkin ki Sabzi at home –

  1. Heat mustard oil (use method as suggested above) in a pan.

2. Splutter mustard seeds, cumin seeds and fenugreek seeds.

3. When spluttered, add asafetida(optional) and green chillies. Mix well and cook for half a minute on a low flame.

 

Tempering

 

4. Also, add turmeric powder, make sure it doesn’t burn. Mix well.

 

Bhopla

 

5. Finally, add diced pumpkin and mix.

 

 

 

Kaddu sabzi (Pumpkin)

 

6. Season with salt and mix well.

 

Pumpkin Sabzi

 

7. Cover and cook till pumpkin is soft and tender. Stir in between as and when required. This will take about 12 – 15 mins.

 

Kaddu Punjabi Style

 

8. Finish with tamarind pulp and jaggery.

 

Punjabi Kaddu ki sabzi

 

9. Mix well and cook for about 2 mins.

 

Kaddu ki sabzi

 

10. Garnish with add finely chopped coriander leaves and mix well.

 

 

pumpkin squash

 

11. Serve hot with rice or roti.

 

If you try this recipe please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter

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Kaddu ki Sabzi

This version of Kaddu ki sabzi is a burst of flavours. It is a sweet, spicy and tangy. Easy and quick to make and makes for a delicious lunch and dinner recipe.
Prep Time10 mins
Cook Time20 mins
0 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian

Ingredients

  • Mustard Oil - 1 Tbsp
  • Mustard Seeds - 1/2 Tsp
  • Cumin Seeds - 1/2 Tsp
  • Fenugreek Seeds - 1/4 Tsp
  • Green chilli - 1 No.
  • Asafetida optional
  • Turmeric Powder - 1/2 Tsp
  • Diced Pumpkin - 250 gms
  • Salt to taste
  • Tamarind Pulp - 1 Tbsp
  • Jaggery - 1 Tbsp
  • Coriander leaves

Instructions

  • Heat mustard oil (use method as suggested above) in a pan.
  • Splutter mustard seeds, cumin seeds and fenugreek seeds.
  • When spluttered, add asafetida(optional) and green chillies. Mix well and cook for half a minute on a low flame.
  • Also, add turmeric powder, make sure it doesn’t burn. Mix well.
  • Finally, add diced pumpkin and mix.
  • Season with salt and mix well.
  • Cover and cook till pumpkin is soft and tender. Stir in between as and when required. This will take about 12 – 15 mins.
  • Finish with tamarind pulp and jaggery.
  • Mix well and cook for about 2 mins.
  • Garnish with add finely chopped coriander leaves and mix well.
  • Serve hot with rice or roti.

Video

Notes

• Prepare in mustard oil for best taste.
• Do not replace tamarind with anything else for sourness. Tamarind gives a perfect taste.
• Grate jaggery (gur) before using.
• Use lots of coriander leaves at the end, for freshness.
• Balance the flavour of tamarind and jaggery as per taste.


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