“Khatta Meetha Sitaphal”

khatta meetha Sitaphal

Ingredients of Khatta Meetha Kaddu

  • 750 gm pumpkin (kaddu/sitaphal)
  • 1/2 cup oil
  • 1/8 tsp asafoetida (heeng)
  • 1 tsp fenugreek seeds (methi dana) – roasted and pounded coarsely
  • 1 tsp fennel seeds (saunf) – roasted and pounded coarsely
  • 1 tsp cumin seeds (jeera) – roasted and pounded coarsely
  • 1 Tbsp thinly shredded ginger
  • 3-4 whole red chillies
  • Salt – to taste
  • 1/2 tsp turmeric (haldi)
  • 1 tsp red chilli powder
  • 1 Tbsp coriander (dhania) powder
  • 1 tsp garam masala
  • 1 Tbsp sugar
  • Tamarind pulp made from 20 gm tamarind
  • 1 Tbsp chopped coriander (dhania) leaves to garnish

Making of Khatta Meetha Kaddu

  • 1.Peel the pumpkin if using the red variety. Scoop out the fibres and seeds in the centre before cutting it into 2-3 cms cubes.
  • 2.Heat the oil in a kadahi and add the asafoetida, the coarsely pounded fenugreek, fennel and cumin seeds. When they begin to splutter, add the ginger and the whole red chillies.
  • 3.Sauté till lightly coloured and add the pumpkin.
  • 4.Stir-fry on high heat till it looks glossy.
  • 5.Add salt, turmeric, garam masala, coriander powder, chilli powder and sugar. Mix well.
  • 6.Reduce heat, cover and simmer till cooked through. Stir 3-4 times.
  • 7.Add tamarind, cook for 2-3 minutes, and serve hot, garnished with chopped coriander leaves.
  • Served hot garnished with red yellow pepper and pomegranate seeds.

Please Note

You can serve this heavenly dish with butter roti/bread or with parathas, you will never ever forget this nectar special recipes for ages.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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