Khatta Meetha Petha Recipe: Sweet and Sour Pumpkin Delight
A traditional Indian recipe that perfectly balances sweet and sour flavors, Khatta Meetha Petha is a dish made from pumpkin, spices, and seasonings that bring out the natural sweetness of the vegetable while adding a tangy zest. This recipe is an ideal side dish for your lunch or dinner, especially when paired with Garlic Dal, Boondi Raita, and Chapati. Easy to make, nutritious, and full of flavor, itโs a great addition to any meal.
Ingredients
Ingredient | Quantity |
---|---|
Pumpkin (kaddoo) | 1 medium-sized |
Green chillies | 4, finely chopped |
Whole black pepper | 1/2 teaspoon |
Oil | 1 tablespoon |
Fennel seeds (sauf) | 1 teaspoon |
Sugar | 1 teaspoon |
Salt | To taste |
Mango powder (amchur) | 1 teaspoon |
Fresh coriander leaves | Finely chopped, for garnish |
Preparation Time
- 10 minutes
Cooking Time
- 30 minutes
Total Time
- 40 minutes
Servings
- 2
Cuisine
- Indian
Course
- Lunch
Diet
- Vegetarian
Instructions
-
Prep the Pumpkin and Ingredients:
- Start by peeling and chopping the pumpkin into small pieces. Set aside.
- Chop the green chillies and keep them ready.
-
Tempering the Spices:
- In a wok or pan, add the fennel seeds and whole black pepper. Dry roast them for about 15 seconds until they release their fragrance.
- Remove the spices from the pan and set them aside in a bowl for later use.
-
Cooking the Pumpkin:
- In the same pan, add a little more oil and then toss in the chopped pumpkin pieces. Add salt and cook on medium heat until the pumpkin becomes soft and tender (about 15-20 minutes).
-
Adding the Flavors:
- Once the pumpkin is soft, add the sugar and chopped green chillies. Stir well and cover the pan. Let it cook for another 2 minutes, allowing the flavors to meld together.
-
Finishing Touches:
- While the pumpkin is cooking, crush the roasted fennel and black pepper mixture to release the flavors.
- After 2 minutes, open the pan and add the crushed spice mixture to the pumpkin. Also, sprinkle the mango powder (amchur) and adjust salt to taste. Stir well and cook for another minute.
-
Garnish and Serve:
- Turn off the heat and garnish with finely chopped fresh coriander leaves.
- Serve your Khatta Meetha Petha hot, ideally with Garlic Dal, Boondi Raita, and Chapatis for a wholesome meal.
This dish brings together the earthy taste of pumpkin with the tanginess of mango powder and the mild heat from green chillies, offering a delightful balance of flavors that will leave you craving for more. Perfect for a healthy, flavorful, and vegetarian lunch option, Khatta Meetha Petha is an easy recipe that showcases the best of Indian cuisine.