How to make Kaddu ki Khatti Meethi Subzi -

Red pumpkin is a vegetable not many like to eat, but when cooked this way they will not be able to resist

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Red pumpkin (kaddu), Tamarind paste (इमली की पेस्ट )

Cuisine : Indian

Course : Main Course Vegetarian

You can also find more Main Course Vegetarian recipes like Palak Sprouts Vegetable Pot Pie - SK Khazana Paneer Do Pyaza Soya Methi Aloo

Kaddu ki Khatti Meethi Subzi

Kaddu ki Khatti Meethi Subzi 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 : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet & Sour

Ingredients for Kaddu ki Khatti Meethi Subzi Recipe

  • Red pumpkin (kaddu) , peeled and cut into 1 inch cubes 400 grams

  • Tamarind paste 3 tablespoons

  • Jaggery , grated 1/2 cup

  • Oil 2 tablespoons

  • Ginger , finely chopped 1 tablespoon

  • Green chillies , finely chopped 1-2

  • Asafoetida 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 2 teaspoons

  • Salt to taste

  • Fresh coriander leaves , chopped 1 tablespoon

  • Green chilli , slit 1

  • Fresh coriander sprig for garnish


Step 1

Heat oil in a non-stick pan, add ginger and green chillies, mix and sauté till fragrant.

Step 2

Add asafoetida, mix and sauté for a minute. Add pumpkin cubes and cook for 4-5 minutes.

Step 3

Add turmeric powder, red chilli powder, 1 tsp garam masala powder and salt, mix well and sauté for a few minutes.

Step 4

Add tamarind paste and jaggery, mix and cook till the jaggery melts. Add some water, mix, cover and cook for 8-10 minutes.

Step 5

Mash the pumpkins slightly, add coriander leaves and remaining garam masala powder and mix well.

Step 6

Transfer into a serving bowl, garnish with slit green chilli and coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

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 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.