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  • Writer's pictureheutemalindisch

Khatta Meetha Kaddu - Sweet and sour pumpkin dish

Khatta Meetha Kaddu, this sweet and sour pumpkin dish is one of the easiest sabzi (vegetarian dish) recipes made with kaddu (pumpkin). In Hindi, khatta means sour and meetha means sweet. The sourness comes from amchur (dry mango powder) and the sweetness from sugar/jaggery as well as pumpkin. Kaddu or pumpkin is one of those vegetables that is rarely cooked in most households. Yet pumpkin is one of the healthiest vegetables I have come across. Full of calcium, potassium, phosphorus, copper and the like, pumpkin is also a good source of fiber. Its seeds are full of vitamins, proteins and minerals.

This Indian pumpkin recipe is a delicious and healthy vegetable dish made with pumpkin, whole spices and herbs that can be prepared in less than 30 minutes for a weeknight dinner. The recipe does not contain onions and garlic. It is a simple and delicious vegan recipe that can be prepared on regular days.

Traditionally, this dish is prepared with red pumpkin. However, you can also use Hokkaido pumpkin or butternut squash to prepare this simple pumpkin curry.

It also goes well with plain Paratha or Chapati.

The recipe of Khatta Meetha Kaddu is easy to prepare with a handful of ingredients. The flavor comes from the addition of methidana (fenugreek seeds) and rai (black mustard seeds). Of course, we add our usual Indian spice powders like turmeric powder, red chili powder and amchur (dry mango powder) to this recipe. Some brown sugar (or jaggery) is added for that sweetness that subtly blends with the sweetness of the pumpkin.

The Khatta Meetha Kaddu recipe is easy and simple. Only cutting and peeling the pumpkin requires some effort and time. But I have found an easy method to peel the pumpkin.

However, this method only works with smaller pumpkins, not the larger ones.

  • Place the pumpkin on a large cutting board or on the kitchen counter.

  • Keep your hand firmly on the pumpkin.

  • With the peeler in your other hand, begin to peel the side of the pumpkin. Continue turning the pumpkin with your other hand, which is on top.

  • Work in this manner with both hands until the pumpkin is peeled on all sides.

  • Once the pumpkin is peeled, cut the pumpkin in half and remove the pith and seeds. Do not throw the seeds away, but rinse them and place the seeds in a plate in the sun to dry. When they are dry, toast them with a little salt and add them to your cereal or salad. Pumpkin seeds are very nutritious and healthy. You can also roast the pumpkin seeds in the oven.

Health benefits of pumpkin

The bright orange color of pumpkin means it is loaded with an important antioxidant, beta-carotene. Beta-carotene is converted to vitamin A in the body. Beta-carotene offers protection against disease as well as some degenerative aspects of aging.

Pumpkins also have plenty of fiber and are low in calories. Therefore, they are a great way to include high-fiber vegetables in your diet or add to a low-carb/ketogenic diet.

Serving Suggestions

Enjoy Khatta Meetha Kaddu with Lachha parathas or Chapatis.

A side dish of Kakdi Koshimbir or Pineapple Raita goes great with this dish

It also goes very well with a light Sadi Dal or Dal Tadka.

Storage suggestions

Leftover Khatta Meetha Kaddu keeps well for 1 to 2 days in the refrigerator. Heat the dish in a pan before serving and then serve with a side dish of your choice.


  • 3 tbsp vegetable oil

  • ¼ tsp Hing (Asafoetida )

  • ½ tsp Methidana (fenugreek seeds)

  • ½ tsp Rai (black mustard seeds)

  • 3 - 4 dry Kashmiri red chilies

  • 500g Kaddu (pumpkin) (peeled and cut into small cubes)

  • 1 tsp Salt

  • 1 tsp red Kashmiri chili powder

  • 1 tsp Haldi Powder (turmeric powder)

  • 2 tsp Dhaniya Powder (coriander powder)

  • 30g Gur (jaggery), grated

  • 1 tbsp Amchur Powder (dry mango powder)


When the oil is hot, add hing, methidana, rai and dry red chilli and let them crackle for a few seconds.

Add kaddu, salt, red Kashmiri chili powder, turmeric powder and coriander powder and mix well.

Cover the pan and cook the kaddu on low heat for 8-10 minutes until it is soft and starts to brown, turning once in between. Do not overcook or kaddu will become mushy. Add a little water (1 to 2 tablespoons) if needed.

When the kaddu is cooked through, add gur and amchur powder and mix well.

Garnish with fresh coriander

Serve Khatta Meetha Kaddu wit Sadi Dal and Chapati or Paratha servieren.


  • To save time, you can use frozen, pre-cut pumpkin.

  • If not at hand, replace gur (jaggery) with brown sugar and amchur powder with 1 tsp lime juice.

  • You can eat the pumpkin dish as is, or you can mash some pieces with a masher. Tastes great either way in my opinion.

  • Don't skip adding the amchur powder (or lime juice). It adds a wonderful tangy flavor to the dish.

I look forward to hearing from you...

...if you like my blog, my recipes inspire you and your curiosity for Indian cuisine has been piqued.

Feel free to give me feedback if you would like to share your cooking accomplishments or have a suggestion for improvement. I appreciate any kind feedback. Whether via the comment function, email, Facebook or Instagram (best tagged with #heutemalindisch and @heutemalindisch, then your cooking success can also inspire others).



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