Lot of my sweet childhood memories are joined with this kadu ki khatti meethi sabji. A simple sweet and sour pumpkin cooked in basic Indian spices is a comforting meal. You can have this with phulkas but I prefer it with hot puris. This is my moms recipe and as far as I can remember its one of my favorites.
Pumpkin is very high in Vit A & C and low in calorie content. My family loves this yummy preparation. Although now I have switched from puri to rotis due to health concern but give me puri anytime.
Cumin and pumpkin are an ancient match. Starting with tempering with cumin; and ending with some sugar and mango powder, I often like to lick some with crispy papad. Its like my version of reliving the childhood days where we used to fight who gets the last bite. Although I make it a lot spicy so having some yogurt on the side helps but its optional. But highly recommended. Cooking with mustard oil brings really different flavor which compliments the pumpkin. I generally try to make all veg in mustard oil.
**TIP-There are so many types of pumpkin available but this sabji tastes best with the orange pumpkin with a very hard skin to peel.
600 gm Pumpkin/orange squash
2 large onion roughly chopped
1 tsp chopped garlic
1 tsp chopped ginger(or minced if you don’t like chopped)
1 green chili finely chopped(optional)
3 tomato’s roughly chopped
1 tsp cumin seeds
Salt as per taste
1/4 tsp turmeric powder
1 tsp red chili powder(you can adjust as per taste)
1 tbsp sugar
3/4 – 1 tbsp amchur powder( as per your taste)
4 tbsp mustard oil
Heat 4 tbsp mustard oil. Wait till it reaches the burning point( smoky).
Put cumin seed and immediately add the onions(otherwise cumin seeds will burn as the oil is hot).
Once onion are soft add chili, ginger and garlic. Cook for about a min and add tomato’s.
Once the tomato’s soften add salt, chili powder and turmeric powder and cook for 30 sec.
Add the pumpkin and 1/2 cup water. Simmer and cook until pumpkin is tender.(About 10-15 mins)
Now with the back of the spoon mash the pumpkin and add amchur and sugar. Mix well.
As the sugar caramelizes the sabji will get a little darker.
Enjoy with hot puris or phulkas.
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