Khatta Meetha Petha Recipe (Sour Sweet Yellow Pumpkin Vegetable)
Discover the delightful flavors of Khatta Meetha Petha, a vibrant Indian dish that showcases the natural sweetness of yellow pumpkin combined with a tangy and slightly spicy twist. This recipe is perfect for a light and wholesome lunch, making it an excellent addition to your culinary repertoire. Pair it with warm phulkas and refreshing raita, or pack it into your lunchbox alongside a glass of buttermilk for a nourishing meal on the go.
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Kaddu (Parangikai/Pumpkin) | 1 (medium-sized) |
| Green Chillies | 4 (finely chopped) |
| Fennel Seeds (Saunf) | 1 teaspoon |
| Whole Black Peppercorns | ½ teaspoon |
| Sunflower Oil | 1 tablespoon |
| Sugar | 1 teaspoon |
| Salt | To taste |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Coriander (Dhania) Leaves | A handful, finely chopped |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 120 |
| Protein | 2 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugars | 4 g |
| Fat | 5 g |
| Sodium | Varies with salt |
Preparation Time
| Type | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Total Time | 40 minutes |
Servings
| Number of Servings |
|---|
| 2 |
Instructions Table
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Prepare the Pumpkin: Begin by peeling, deseeding, and cutting the pumpkin into approximately ¾-inch cubes. Set the cubes aside.
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Chop the Green Chillies: Finely chop the green chillies and set them aside as well.
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Dry Roast Spices: In a kadai or skillet over medium heat, dry roast the fennel seeds and whole black peppercorns until they become fragrant, which should take about 2–3 minutes. Once roasted, transfer them to a bowl and allow them to cool.
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Cook the Pumpkin: In the same skillet, heat the sunflower oil over medium heat. Add the pumpkin cubes and stir in the salt. Cook the pumpkin for a few minutes until it begins to soften.
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Add Ingredients: Reduce the heat to low, then add sugar, additional salt, and the chopped green chillies. Stir well to combine all the ingredients. Cover the skillet with a lid and let it cook until the pumpkin is thoroughly softened and cooked through, about 15–20 minutes.
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Make the Spice Powder: Meanwhile, using a mortar and pestle or a dry spice grinding jar, pound the roasted fennel seeds and black peppercorns into a coarse powder.
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Combine Everything: Once the pumpkin is tender, open the lid of the skillet and add the fennel-pepper powder along with the dry mango powder. Stir everything together, adjusting salt and spices to your taste. Cook for an additional minute, then turn off the heat.
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Finishing Touches: Stir in the finely chopped coriander leaves, allowing the flavors to meld.
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Serve: Serve the Khatta Meetha Petha hot, alongside freshly made phulkas and raita for a balanced and delicious meal. This dish also makes for a great lunchbox option when paired with a refreshing glass of buttermilk.
With its perfect balance of sour and sweet flavors, Khatta Meetha Petha is not just a dish; it’s an experience that reflects the essence of Indian cuisine. Whether you’re savoring it at home or taking it along for a picnic, this yellow pumpkin sabzi is sure to delight your taste buds and nourish your body. Enjoy!
