Delicious Khatta-Meetha Kaddu: A Sweet and Sour Pumpkin Delight

Khatta-Meetha Kaddu, a traditional North Indian dish, combines sweet and sour flavors, making it a favorite during festivals and special occasions. This easy-to-make recipe features pumpkin cooked with spices and jaggery, resulting in a delightful meal. Perfectly paired with *pooris* or *parathas*, this dish is sure to please everyone at the table. Discover the simple preparation steps and tips to customize the taste to your liking.

By Narendra Chaudhary May 28, 2026, 16:06 IST

Introduction to Khatta-Meetha Kaddu

*Khatta-Meetha Kaddu* (Sweet and Sour Pumpkin) is a beloved traditional dish from North India. It is often featured in *thalis* (platters) and is especially popular during festivals, religious observances, or served with *pooris*. The dish is characterized by its unique combination of mild tanginess, sweetness, and spices, making it a favorite among all age groups. Its preparation is straightforward, allowing for a quick and tasty meal.

Ingredients Required

**Ingredients:**
Pumpkin (Yellow) – 500 grams
Mustard Oil – 2 tablespoons
Asafoetida (*Hing*) – 1 pinch
Cumin Seeds (*Jeera*) – 1 teaspoon
Fenugreek Seeds (*Methi Dana*) – 8–10 seeds
Green Chilies – 2 (slit lengthwise)
Turmeric Powder – ½ teaspoon
Red Chili Powder – ½ teaspoon
Salt – To taste
Jaggery (*Gur*) – 2–3 tablespoons (adjust to desired sweetness)
Dry Mango Powder (*Amchur*) – 1 teaspoon
Fennel Seed Powder (*Saunf*) – 1 teaspoon
Coriander Powder – 1 teaspoon
Chopped Fresh Coriander – For garnish

Preparation Steps

**Preparation Method:**
1. Begin by washing the pumpkin, peeling it, and removing the seeds. Cut it into medium-sized chunks, ensuring they are not too small, as the pumpkin will soften significantly during cooking.

2. Heat mustard oil in a *kadhai* (wok) or deep pan. Once hot, add asafoetida, cumin seeds, and fenugreek seeds. When the spices start to splutter, add the green chilies and sauté briefly. Then, incorporate the chopped pumpkin and mix well.

3. Add turmeric powder, red chili powder, salt, coriander powder, and fennel seed powder, mixing thoroughly with the pumpkin. Cover the pan and cook on medium heat for 8–10 minutes, stirring occasionally to prevent sticking.

4. When the pumpkin is tender, add jaggery, which adds a unique sweetness to the dish. Cook for a few more minutes to ensure the jaggery dissolves completely.

5. Introduce dry mango powder (Amchur) or tamarind pulp and mix gently, adding a tangy flavor that balances the dish. Allow it to cook for an additional 2–3 minutes.

6. Once the pumpkin is fully cooked and well combined with the spices, turn off the heat and garnish with fresh coriander leaves.

Serving Suggestions

**Serving Suggestions:**
This sweet and tangy pumpkin dish is best enjoyed hot with *pooris*, *parathas*, or plain *rotis*. It is perfect for festivals like Navratri or Dussehra, as well as other special occasions.

Special Tips

**Special Tips:**
For those who enjoy a spicier flavor, consider adding a pinch of *garam masala*.

If you prefer a drier consistency, remove the lid and cook on high heat for a few minutes while stirring continuously.

Feel free to adjust the amounts of jaggery and the souring agent (dry mango powder/tamarind) to suit your taste.