Kaddu, which is also called pumpkin in English is a very popular vegetable/fruit specially during fasting time such as Navratri. As a child, my mom has introduced me to every vegetable that was available in India that time. I learned how to make Khatta Meetha Kaddu from my mom and I am big fan of it.
Pair this recipe with puri, paratha, or even white rice. I love enjoying it with jasmine rice, along with some raita and pickle. This is one of the easiest recipes to make. I’d love to hear how you relished this dish and your thoughts on it!
(Post originally published on Feb 18th, 2014. Just republishing with new pictures)
Pumpkin is not just a delicious ingredient; it’s also packed with incredible health benefits. Additionally it does have culinary versatility. There are so many ways you can use pumpkin in your sweet, & savory dishes.
- Savory: Can be baked, roasted, grilled, steamed, add it to your stews, soups and curries
- Sweet: Make pumpkin pie, muffins, breads with a subtle sweetness.
- Seeds: Even pumpkin seeds have antioxidants and make a nutritional snack.
Nutritional Benefits of Pumpkin (Khatta Meetha Kaddu)
- High in Beta Carotene: Pumpkins are rich in beta carotene, which is converted into vitamin A by the body. Vitamin A supports vision, strengthens immunity, combats aging effects, inflammation and promotes overall organ health.
- Cancer-Fighting Properties: The high vitamin A content in pumpkin is linked to a reduced risk of certain cancers, including lung and prostate cancer.
- Immunity Booster: Pumpkin enhances immune function and helps your body fight off infections more effectively as it also contains Vitamin C, E, iron and folate.
- Supports Heart Health: The potassium in pumpkin aids in lowering blood pressure, lower risk of stroke, kidney stones, and type 2 diabetes, while also contributing to better bone mineral density.
- Helps in Weight Management: Pumpkin is high in fiber and low in calories, which keeps you full for a long period of time.
Other recipes from my blog that you can try:
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(P.S. When making for fasting or Navratri, you can omit garlic and you will be good to go)
If you give the recipe a whirl, I’d love to hear from you. Drop a comment down below to let me know how it turned out – your feedback means the world to me!
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Happy Cooking!!!
Khatta Meetha Kaddu | North Indian Style Kaddu (Petha)
Ingredients
- 2 lbs Thinly Sliced Pumpkin
- 4-5 tbsp Mustard & Avocado Oil Mix
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp fenugreek seeds
- pinch of asafetida
- 1-2 red whole chilli
- 1 green chilli chopped
- 4-5 garlic cloves chopped skip this if making for Navratri
- ginger chopped
- chopped cilantro
- ½ tsp turmeric
- ½ tsp red chilli powder
- ½ tsp amchoor
- ½ tsp garam masala
- ¼ tsp sugar or to taste
- salt to taste
Instructions
- First of all peel and thinly slice the pumpkin. Wash it and set aside. In a pot, add your choice of oil and let it heat up a little. Now add the asafetida, red whole chills. As soon as it splutter, add all the seeds, which is mustard, cumin, and fenugreek. Wait for them to crackle. Make sure the garlic, ginger and green chilli are chopped n ready. Add all of that and stir for a couple of minutes. If making for Navratri, skip garlic.
- At this time, add the sliced pumpkin and also add turmeric, red chilli powder, salt, garam masala and mix well. Cover the pot so that the pumpkin can be cooked.
- Uncover the pot and stir it in between. Cook it covered until you see that pumpkin is softened. After a few minutes, using the spatula or potato masher and mash the pumpkin well.
- If needed add a teaspoon of oil and let it roast uncovered. The more you roast the better it is. Add amchoor, and mix it. Before putting sugar, you want to taste and check if the pumpkin is sweet already or not. If it is then don't add sugar, if not then add the sugar to it.
- Once done, add chopped cilantro and mix it. If needed, garnish with more cilantro before serving. Serve hot with a paratha, roti, puri.