Himachali Kaddu ka Khatta | How to make Khatta Kaddu | Khatta Meetha Kaddu recipe
Himachali Kaddu Ka Khatta is a delicious pumpkin curry hailing from the pahadi region of Himachal Pradesh. Pumpkin/Kaddu is cooked in mustard oil with warm aromatic spices and finished off with tamarind and jaggery for that ultimate tangy and sweet flavour.
Servings: 6
Equipment
- large thick bottomed pan
Ingredients
- 500-600 grams Pumpkin/Kaddu peeled and cut into large 1 1/2 inch cubes
- 2 Bay leaves
- 1 tsp cumin seeds
- 1 inch Cinnamon
- 5-6 Cardamoms
- 5-6 cloves
- Pinch of Hing
- 1 tsp Chilli powder or as per taste
- 1/2 tsp Turmeric powder
- 1 1/2 tsp Coriander powder
- 1 tsp Methi seeds (fenugreek seeds) roughly pounded in a pestle and motor
- 2-3 tbsp Tamarind (soak a cherry sized tamarind in 2-3 tbsp water)
- 1-2 Jaggery/sweetener/sugar
- salt as per taste
- 3 tbsp Mustard oil/veg oil
- coriander leaves for garnish
Instructions
- Heat mustard oil in a thick bottomed pan until smoking point. Then reduce the heat.
- Add bay leaves, cinnamon, cardamom, cloves and cumin seeds and hing.
- When you smell the aroma of the spices add the pumpkin/kaddu and mix every thing well.
- Now add salt, chilli powder, turmeric powder, coriander powder and stir everything well. Cover and cook for 10-12 minutes until the pumpkin is almost cooked.
- Now add the roughly pounded methi seeds (fenugreek seeds) and mix.
- Add the tamarind and the jaggery and mix everything well. Cook for another 4-5 minutes.
- Sprinkle some freshly chopped coriander leaves and take it off the heat. Serve it hot with roti or rice.
