Khatta Meetha Petha (Sweet and Sour Pumpkin) Recipe
Description:
Khatta Meetha Petha is a quick, easy, and delicious Indian vegetable dish made with pumpkin, a blend of spices, and a unique sweet-sour flavor profile. This recipe combines the earthy taste of pumpkin with the bold flavors of fennel, black pepper, and amchur (dry mango powder), making it a perfect accompaniment for lunch. The addition of sugar adds a delightful sweetness, while the spices make it savory and flavorful. It pairs wonderfully with flatbreads like phulkas or a side of yogurt-based dishes like boondi raita.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin (Kaddu) | 1 medium-sized |
| Green Chilies | 4, finely chopped |
| Whole Black Pepper | 1/2 tsp |
| Oil | 1 tbsp |
| Fennel Seeds (Saunf) | 1 tsp |
| Sugar | 1 tsp |
| Salt | As per taste |
| Amchur (Dry Mango Powder) | 1 tsp |
| Fresh Coriander | 1 tbsp, finely chopped |
Preparation Time
- 10 minutes
Cooking Time
- 30 minutes
Instructions:
-
Prep the Ingredients:
- Begin by peeling and chopping the pumpkin into small cubes. Set aside.
- Finely chop the green chilies and set them aside as well.
-
Temper the Spices:
- Heat a pan or kadhai on medium heat. Add the fennel seeds and whole black pepper to the hot pan.
- Let them sizzle for about 15 seconds, then remove them from the pan and set aside in a bowl for later.
-
Cook the Pumpkin:
- In the same pan, add a little more oil. Once the oil is hot, add the chopped pumpkin and salt.
- Stir the pumpkin well and let it cook on medium heat until it softens and turns slightly tender. This should take about 10-12 minutes.
-
Add the Sweet and Sour Flavor:
- Once the pumpkin is soft, add the sugar and chopped green chilies to the pan. Stir the mixture well.
- Cover the pan and let it cook for another 2 minutes, allowing the flavors to meld together.
-
Spice It Up:
- While the pumpkin is cooking, crush the fennel seeds and black pepper mixture you set aside earlier using a mortar and pestle or the back of a spoon.
- Uncover the pan and add the crushed spice mixture to the pumpkin. Also, add the amchur powder and adjust salt to taste.
- Stir the mixture well and let it cook for another minute to combine the spices with the pumpkin.
-
Garnish and Serve:
- Once the pumpkin is cooked and the spices are well incorporated, remove the pan from the heat.
- Garnish with freshly chopped coriander leaves for a burst of freshness.
Serving Suggestions:
Serve the Khatta Meetha Petha hot with phulkas (Indian flatbreads), garlic dal, or boondi raita on the side. The contrast of sweet and sour flavors will enhance your meal, making it a perfect choice for lunch.
This simple, flavorful dish is a great way to enjoy the nutritional benefits of pumpkin while satisfying your taste buds with a balance of sweet, spicy, and tangy flavors. Enjoy!
