We love this pumpkin curry or Khatti-Meethi kaddu ki sabzi. Healthy, delicious, and goes well with Roti (Indian flatbread) or Rice.
The word ‘Khatti’ means sour, and ‘Meethi’ means sweet in Hindi. Since Pumpkin is a little sweet in taste, pairing it with lemon juice or dried mango powder makes these contradictory flavors marry well and elevate this Pumpkin curry’s taste.
Why make Pumpkin Curry or Kaddu ki Khatti Meethi Sabzi?
Pumpkin Curry or Kaddu ki Sabzi is our favorite curry to eat during winters. Pumpkin Curry paired with hot Indian bread can easily be one’s favorite! This Pumpkin curry is quick-to-make, light as well as delicious, full of fiber.
What are the health benefits of Pumpkin?
Pumpkin is rich in antioxidants, namely beta-carotene, which scavenges free radicals from our body and helps fight chronic ailments. It is also rich in potassium, fiber, and other Vitamins, making it an ideal healthy food to eat, especially during winters! Cooking it with spices like turmeric increases it’s nutritional value and boosts immunity.
How to make Pumpkin Curry?
- 1/4 Pumpkin slice or 2 cups peeled and coarsely chopped Pumpkin
- 1 teaspoon ginger minced
- 1 teaspoon salt per taste
- 1 chili, chopped
- 2-3 tablespoon chopped coriander or cilantro
- 1 teaspoon jaggery powder (optional)
- 1 tablespoon lemon juice
- 2 tablespoon ghee or plant-based oil for cooking
- 1/4 cup water
- 1/2 teaspoon hing/asafetida
- 1 teaspoon turmeric powder
- 1 teaspoon fennel seeds
- 1 teaspoon coriander powder
Turn the Instant pot in Sauté mode. When hot, add ghee/oil; when hot, add hing/asafetida, turmeric, add minced ginger and chili. Give a quick stir.
Now add peeled and chopped Pumpkin pieces; give a quick stir again.
Add salt and water; close the lid in sealed position.
Put the pot in “High” Pressure mode for “6 minutes.” For cooking in a pressure cooker on a stovetop, one whistle works fine.
Once done and the pot beeps, let the pressure release naturally. And, put the pot again to “Sauté mode” again. Letting Pumpkin Sabzi simmer makes it thicker and the taste better.
Add coriander powder, jaggery powder, and fennel seeds. Give a quick stir.
Let the pot be on Sauté for 4-5 minutes until a thicker gravy (a little water is okay) is obtained. Add lemon juice, garnish with chopped coriander leaves/cilantro and serve.
Watch Recipe Video: Watermelon Rind Sabzi
Expected Questions for making Pumpkin Curry
1. Which spices are skippable?
To get the flavor of “khatta-meetha” one form of sourness must stay like lemon or amchur (dried mango powder). Fennel seeds is a spice that one can skip at the cost of a little loss in flavor.
2. The curry turned out to be too watery.
Sauté for a little longer for desired consistency.
3. Can I add lemon juice before pressure cooking?
I prefer adding it in the end to have that fresh sour taste.
4. Can I add white sugar?
Certainly so! I try to avoid it because of the refined nature, but one surely may.