Bhandare Style Khatta Meetha Kaddu

Name: Bhandare Style Khatta Meetha Kaddu
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Indian
Ingredients: 1 kg pumpkin (cut into cubes with skin); 1 cup mustard oil; 2 onion (sliced); 1 tbsp ginger garlic paste; 1 cup tomato puree; 1 pinch asafoetida; 1 tbsp salt; 0.5 tbsp turmeric; 1 tbsp fennel seeds; 0.5 tbsp red chilli powder; 2 tbsp sugar; 1 tbsp coriander powder; 1 tbsp roasted cumin seeds powder; 1 tsp coriander seeds; 1 tsp fenugreek seeds; 1 tsp cumin seeds; 1 cup tamarind water; coriander leaves (chopped)

A chatpata and tasty kaddu recipe inspired by Sanjeev Kapoor, featuring a sweet and sour pumpkin dish that is non-fried.

Step 1

Heat mustard oil in a pan and add asafoetida, coriander seeds, cumin seeds, and fenugreek seeds.

Step 2

Add sliced onions and cook for 2 minutes, then add ginger garlic paste and cook for another minute.

Step 3

Add tomato puree, salt, red chilli powder, turmeric, and fennel seeds. Cook until the oil separates from the mixture.

Step 4

Add the pumpkin cubes, cover, and cook on medium to low heat, stirring occasionally.

Step 5

When the pumpkin is half-cooked, add coriander powder, roasted cumin seeds powder, and sugar. Cover and cook until the pumpkin is tender.

Step 6

Add tamarind water and cook until the water evaporates.

Step 7

Garnish with chopped coriander leaves and serve with puri, paratha, or roti.

Ensure the pumpkin is cut into even-sized cubes for uniform cooking.

Adjust the amount of sugar and tamarind water to balance the sweet and sour flavors according to your taste.

What is the cooking process for 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.

Is Bhandare Style Khatta Meetha Kaddu suitable for vegan diets?

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.

What can I substitute for mustard oil in this pumpkin recipe?

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.

How should I store leftover Bhandare Style Khatta Meetha Kaddu?

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.

What dishes pair well with Bhandare Style Khatta Meetha Kaddu?

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.