Khatte Meethe Kaddu
by Tarla Dalal
21 Jan 2012
This recipe has been viewed 40125 times
Tickle your taste buds with this sweet and sour subzi. The versatile pumpkin can be cooked within minutes and makes this an ideal dish to whip up when you are in a hurry.
You can also try other recipes with kaddu lie Kaddu ka Bharta and Kaddu ka Raita .
Khatte Meethe Kaddu recipe - How to make Khatte Meethe Kaddu
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1 1/2 cups red pumpkin (bhopla / kaddu) , cut into big cubes
1/2 tsp fenugreek (methi) seeds
1 tsp fennel seeds (saunf)
1 tsp cumin seeds (jeera)
2 whole dry red chillies (pandi)
1 tsp chopped ginger (adrak)
1/2 cup finely chopped tomatoes
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/4 tsp chilli powder
a pinch of sugar
2 tsp oil
salt to taste
For The Garnish
1 tsp ginger (adrak) juliennes
Method
- Main procedure
- Combine the fenugreek seeds, fennel seeds and cumin seeds in a microwave-proof plate and microwave on high for ½ minute. Coarsely pound the seeds and keep aside.
- Combine the oil and the coarsely pounded spices in a microwave-proof bowl and microwave on high for 1 minute.
- Add the dry red chillies, ginger and tomatoes and microwave on high for 1 minute.
- Add the pumpkin, turmeric powder, coriander powder, chilli powder, sugar, salt and 1 tbsp of water, mix well and cover and microwave on high for 5 minutes, stirring once after 2 ½ minutes.
- Serve hot garnished with ginger.
Nutrient values per serving
| Energy | 85 cal |
| Protein | 2.1 g |
| Carbohydrates | 7.3 g |
| Fiber | 1.6 g |
| Fat | 5.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 245.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 13.1 mg |
| Folic Acid | 28.3 mcg |
| Calcium | 31.5 mg |
| Iron | 0.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 12.2 mg |
| Potassium | 234.2 mg |
| Zinc | 0.4 mg |
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