Khatta Metha Kaddu /Sweet and Sour Pumpkin

Tangy and mildly spiced yellow pumpkin curry- speciality of Northern India

Sweet and sour pumpkin (kaddu) subzi is a speciality of Rajasthan and Uttar pradesh.Both yellow and green peeled pumpkin can be used to make this delicious and tangy curry.This is usally served with khasta kachori ,daal poori bedvi,or parathas.Thickness of the curry depends on personal choice,some prefer to make it as a dry curry ,some like it to make semi thick like the way I made it.but  it taste great both ways.

INGREDIENTS:-

• Yellow Pumpkin - 400gm
• Raw mango (Chopped) - 2.5 tbls
• Sugar - 2.5 tbsp
• Turmeric - 1/2 tsp
• Chilli Powder - 1 tsp
• Green Chillies- 2
• Ginger - 1/2 tsp 
• Mint leaves - 6 (optional)
• Salt - 1 tsp

Tempering-  

• Cloves -1
• Mustard seeds - 1 tsp
• Fenugreek - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Asafoetida - 1/4 tsp
• whole red chilies-2
• Oil - 3 tblsp

PROCEDURE:

1. Wash and chop the pumpkin (traditionally, green skinned pumpkin is not peeled, only yellow skinned pumpkin is peeled.but its okay if you'd like to peel the green pumpkin too. Nobody gets hurt. :) ).
2. Heat oil in a pressure cooker, add mustard seeds, fenugreek, cloves and fennel seeds, and when they start crackling add asafoetida,whole red chilies and chopped green chillies.
3. Now add chopped pumpkin, ginger, chopped raw mango and all the spices EXCEPT sugar.
4. Mix well and add 3/4 cup water and pressure cook for 2 whistles.
5. Then open the cooker and add sugar  and mint leaves and cover and cook for 5 minutes on low heat.
6. Garnish with fresh coriander.

Note-

  1-If you don't have raw mango then add 1.5 tsp mango powder at the end of cooking.

2-If you want to make it as a dry preparation then add  just 1/3 cup water.