Kaddu ka khatta is a sweet and sour pumpkin curry made with tamarind, jaggery and variety of spices . It is served as a side dish with hot steamed rice. It is also enjoyed with a fermented wheat roti unique to the Himachali cuisine. This preparation does not use onions, ginger, garlic and tomatoes.
500 grams Pumpkin cut into cubes
2tbsps tamarind paste
4 tbsps oil
4 tbsps powdered Jaggery or sugar
2 tsps Cumin seeds
2 tsps Coriander seeds
2 tsps Kashmiri red chilli powder
1/2 tsp Turmeric powder
1/4 tsp Fenugreek seeds
2 Bay leaves
1 inch piece of cinnamon
1 Black cardamom
2 dry red chillies
3tbsps finely chopped coriander leaves.
Wash and peel the pumpkin. Scoop out the fibers and seeds. Here I have not peeled the pumpkin because it was very tender. Cut into cubes about two inches in size. Do not chop them into small pieces.
Make a coarse powder of the fenugreek and coriander seeds. Keep aside.
Heat the oil in a pan.
Add the bay leaves, cinnamon, dry red chillies and black cardamom. Sauté till bay leaves change color.
Add the cumin seeds crushed fenugreek and coriander seeds. When they begin to splutter immediately add the diced pumpkin cubes. Stir fry on high heat for two to three minutes.
Tip in the tumeric, red chilli powder and salt. Mix gently taking care to coat all the pumpkin pieces and cook for about five minutes on a gentle flame.
Add the powdered jaggery or sugar. Mix well, cover and cook on low heat stirring occasionally till the pumpkin is tender and holds its shape.
Add the tamarind paste, stir carefully as the pumpkin will start to break easily at this point. Add a quarter cup of water, cover and allow it to come to a boil. Garnish with chopped coriander leaves. Keep aside for about fifteen minutes for the flavours to infuse.
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