Khatta Meetha Petha or khatta Meetha Kaddu translates to sweet sour pumpkin curry. It is basically north Indian preparation and goes well with phukas, rotis or any flat India bread. Dig into scrumptious, luscious treat.
Khatta Meetha Petha / Khatta Meetha Kaddu / Sweet Sour Pumpkin Curry
Pumpkin (kaddu/ petha) 500 gms
Fenugreek seeds (methi dana) ½ tsp
Aniseed (saunf) ½ tsp
Asafetida (heeng) 2 pinches
Dried mango powder (amchoor) ½ tsp
Coriander powder (dhania powder) 1 tsp
Red chilli powder (lal mirch powder) ½ tsp
Garam masala powder ½ tsp
Salt to taste
Turmeric powder (haldi) ¼ tsp
Sugar 2 tsp
Green chillies 2, chopped
Ginger 1” long, chopped
Ghee or oil 2 tbsp
Water for cooking
Coriander leaves (dhania leaves) 1 small bunch, finely chopped for garnishing
Wash and cut pumpkin (kaddu/ petha) into ½ inch pieces, do not remove the peel. Heat ghee / oil in heavy bottomed pan, add in fenugreek seeds, aniseed, and asafetida, and let it sputter.
Add in all the dry masala’s, green chillies, ginger and cut pumpkin pieces. Sauté for a while, pour in 2 cups of water, cover the vessel with lid and cook over high.
Cook till the pumpkin is done and the water all absorbed. Garnish with coriander leaves and serve hot with phulkas or parathas.