How to make Khatta Meetha Kaddu - SK Khazana -
Even those who do not like pumpkin will begin to love it after tasting this dish
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Red pumpkin, Mustard oil (सरसों का तेल)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Khatta Meetha Kaddu - SK Khazana checkout Roasted Pumpkin with Quinoa, Kumror Chhokka, Khatta Meetha Kaddu, Kaddu Aur Alu Ki Sabzi . You can also find more Main Course Vegetarian recipes like Chana dal Cabbage Paneer Kofta in Spinach Gravy Rajma With Coconut Milk Tomato Corn Capsicum Bhurji
Khatta Meetha Kaddu - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet & Sour
Ingredients for Khatta Meetha Kaddu - SK Khazana Recipe
Red pumpkin peeled and cut into 1 inch pieces 500 grams
Mustard oil 2 tablespoons
Fenugreek seeds (methi dana) 1 teaspoon
Green chillies finely chopped 1-2
Ginger finely chopped 1 teaspoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Sugar 1 teaspoon
Garam masala powder 1 teaspoon
Dried mango powder 1 teaspoon
Salt to taste
Fresh coriander leaves finely chopped 1 teaspoon
Fresh coriander sprigs a few
Method
Step 1
Heat mustard oil in a non-stick pan till it smokes. Add fenugreek seeds, green chillies and ginger, mix and sauté till fragrant.
Step 2
Add turmeric powder, chilli powder and coriander powder and mix well. Add pumpkin and mix. Add sufficient water, mix, cover and cook till pumpkin is tender.
Step 3
Add sugar, garam masala powder, dried mango powder, salt and coriander leaves and mix well.
Step 4
Garnish with coriander sprig and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
