Bhandare Style Khatta Meetha Kaddu

To prepare Bhandare Style Khatta Meetha Kaddu, start by heating mustard oil in a pan and adding asafoetida, coriander seeds, cumin seeds, and fenugreek seeds. Sauté sliced onions for 2 minutes, then add ginger garlic paste and cook for another minute. Next, incorporate tomato puree, salt, red chilli powder, turmeric, and fennel seeds, cooking until the oil separates. Add pumpkin cubes, cover, and cook on medium to low heat, stirring occasionally. When the pumpkin is half-cooked, mix in coriander powder, roasted cumin seeds powder, and sugar. Finally, add tamarind water and cook until it evaporates, garnishing with chopped coriander leaves before serving.

Yes, Bhandare Style Khatta Meetha Kaddu is suitable for vegan diets as it contains no animal products. The dish is made with pumpkin, spices, and mustard oil, making it a delicious and healthy option for those following a plant-based lifestyle.

If you don't have mustard oil, you can substitute it with vegetable oil, sunflower oil, or even olive oil. However, keep in mind that mustard oil adds a unique flavor to the dish, so using a neutral oil may alter the taste slightly.

To store leftover Bhandare Style Khatta Meetha Kaddu, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, where it can last for up to 2 months. Just reheat thoroughly before serving.

Bhandare Style Khatta Meetha Kaddu pairs wonderfully with puri, paratha, or roti. You can also serve it alongside a side of yogurt or raita to balance the flavors, making for a complete and satisfying meal.