khatta meetha pumpkin | How to make khatta meetha pumpkin

By Anjali Valecha  |  31st Jan 2018  |  
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  • khatta meetha pumpkin, How to make khatta meetha pumpkin
khatta meetha pumpkinby Anjali Valecha
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About khatta meetha pumpkin Recipe

This pumpkin recipe is my mom’s and is my childhood favourite. No one else in my house likes this veggie but I make it sometimes for myself as it brings back my childhood favourite tastes.

khatta meetha pumpkin, a deliciously amazing recipe to treat your family members. This recipe of khatta meetha pumpkin by Anjali Valecha will definitely help you in its preparation. Surprisingly the preparations for khatta meetha pumpkin can be done within 5 minute. Isn't it interesting. Also, the time taken for cooking khatta meetha pumpkin is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 2 people.A lot of times making khatta meetha pumpkin can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking khatta meetha pumpkin is just too tempting. Cooking khatta meetha pumpkinat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of khatta meetha pumpkin is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe of khatta meetha pumpkin from Better Butter.

khatta meetha pumpkin

Ingredients to make khatta meetha pumpkin

  • 500 gm yellow pumpkin
  • 1 tbsp oil
  • 1 tsp fenugreek seeds/ methi Dana
  • 1 tsp cumin seeds
  • pinch asafoetida
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tbsp sugar
  • 1 tsp dry mango powder/ amchoor powder
  • 1 tsp garam masala powder
  • coriander, for garnish

How to make khatta meetha pumpkin

  1. Peel and chop the pumpkin in small pieces.
  2. In a wok, add oil and as it heats up add fenugreek seeds and cumin seeds.
  3. Add asafoetida as the seeds crackle and then add pumpkin.
  4. Add salt and turmeric powder and sauté on medium flame.
  5. Sauté for 3-4 mins and then cover and keep on low flame.
  6. When pumpkin turns soft, add sugar, coriander powder and red chilli powder.
  7. Mix till sugar dissolves and masalas get incorporated.
  8. Add dry mango powder and switch off the gas.
  9. Granish with garam masala powder and coriander and serve hot with your favourite roti/ rice.

Reviews for khatta meetha pumpkin (1)

Maithili Iyer9 months ago

Would love to try this.

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