Name: khatta meetha pumpkin recipe by Anjali Valecha at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 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

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.

Ingredients Serving: 2

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

Instructions

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

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