khatta meetha kaddu recipe | sweet sour pumpkin recipe for fasting

Khatta meetha kaddu Recipe with step by step photos – this sweet sour pumpkin is one of the easiest sabzi recipe that is made with kaddu or pumpkin. In hindi Khatta means sour and Meetha mean sweet. The sourness coming from dry mango powder and the sweetness coming from sugar/jaggery as well as pumpkin.

In religious fasting recipes, some communities use dry mango powder and some don’t. if you don’t use dry mango powder or amchur during the Navratri fasts, then add tamarind pulp or lemon juice instead.

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khatta meetha kaddu

The fasting rules varies from community to community. Its always better to check with elders while trying new recipes for religious fasting days. For readers benefit, I have made this list of Navratri food rules which covers the list of ingredients commonly used for fasting in India.

I have also made this khatta meetha kaddu recipe with dry mango powder or amchur, since we were fasting. But the sourness is more pronounced with tamarind pulp, than with mango powder. This pumpkin dish has to be balanced with the right notes of sweetness and sourness. So keeping on adding few teaspoons of the tamarind pulp till you get the right balance in the dish.

Apart from this dish, you can also make Kaddu ki sabzi or Kaddu ka halwa for fasting. You can also check this collection of Navratri fasting recipes.

If you are looking for more Fasting recipes then do check:

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

khatta meetha kaddu

4.67 from 3 votes
Mildly spiced sweet and sour pumpkin dry curry
khatta meetha kaddu recipe, sweet sour pumpkin recipe
Author:Dassana Amit
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Course:main course
Servings (change the number to scale):3 to 4
(1 CUP = 250 ML)


  • 2 cups pumpkin (kaddu or petha)
  • 1 teaspoon cumin
  • ¼ teaspoon roasted cumin powder
  • ¼ teaspoon black pepper powder
  • ½ teaspoon dry mango powder (amchur powder) or as required- i added ½ teaspoon amchur as i am using a really strong organic amchur powder. so add as required depending on the quality of the amchur powder
  • 1 tablespoon peanut oil
  • 1 to 2 teaspoon sugar or as required
  • rock salt or sendha namak or upwas ka namak as required
  • coriander leaves for garnishing


  • Rinse, peel and chop the pumpkin.
  • Heat oil in a pan. crackle the cumin seeds first.
  • Add the pumpkin, sugar and salt.
  • Stir and cover the pan and simmer the pumpkin pieces till they are softened and cooked well.
  • There is no need to add water as the pumpkin will get cooked by its own juices.
  • In case the water dries up, then add about 2-3 tablespoon water and cook the pumpkin.
  • Keep on checking at intervals and if the water continues to dry, then add a few tbsp water again.
  • The pumpkin should not get mushy.
  • Once the pumpkin is cooked well then add the dry mango powder and simmer for a minute.
  • Lastly season with roasted cumin powder and black pepper powder.
  • Garnish with coriander leaves and serve the khatta meetha kaddu with kuttu ki roti, amaranth pooris or singhare ki poori.


If adding tamarind pulp, then just 1 to 2 tsp or as required. Once the pumpkin has cooked, add the tamarind pulp and simmer for a few minutes till the raw aroma of the tamarind goes away. The tamarind also has to be cooked.
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Preparation to make khatta meetha kaddu

1. Rinse and chop the pumpkin (kaddu) in small cubes. You will be needing 2 cups of chopped pumpkin cubes or pieces. You can keep the skin of pumpkin, if you want or you can peel it. I have not removed the skin

khatta meetha kaddu recipe

2. Measure and keep all the ingredients ready for making khatta meetha kaddu.

khatta meetha kaddu recipe

Making khatta meetha kaddu

3. In a pan heat 1 tablespoon peanut oil (moongphali ka tel). Keep the flame to a low and then add 1 teaspoon cumin seeds (jeera). Let them crackle.

khatta meetha kaddu recipe

4. Then add the 2 cups chopped pumpkin (kaddu).

khatta meetha kaddu recipe

5. Next add 1 to 2 teaspoon sugar (or as required). Also add sendha namak (rock salt) as required.

khatta meetha kaddu recipe

6. Mix well.

khatta meetha kaddu recipe

7. Cover the pan and simmer on a low flame till the pumpkin pieces are softened and cooked well. there is no need to add water as the pumpkin will get cooked by its own juices.

khatta meetha kaddu recipe

8. Do check in between and stir. In case the water dries up and pumpkin starts sticking to the pan, then add about 2 to 3 tablespoon water and cook the pumpkin.

khatta meetha kaddu recipe

9. Keep on checking at intervals and if the water continues to dry, then add a few tablespoons water again. the pumpkin should be cooked well but not get mushy.

khatta meetha kaddu recipe

10. Once the pumpkin has softened and cooked well, then add ½ teaspoon mango powder (amchur) or as required.

khatta meetha kaddu recipe

11. Stir well and simmer for a minute.

khatta meetha kaddu recipe

12. Lastly add ¼ teaspoon roasted cumin powder (bhuna jeera powder) and ¼ teaspoon black pepper powder (kali mirch powder).

khatta meetha kaddu recipe

13. Stir and mix very well.

khatta meetha kaddu recipe

14. Garnish khatta meetha kaddu sabzi with coriander leaves (dhania patta).

khatta meetha kaddu recipe

15. Serve Khatta meetha kaddu with Kuttu ki roti or Rajgira poori or Singhare ki poori or Rajgira roti or Kuttu ki poori.

khatta meetha kaddu

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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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12 comments/reviews

  1. Hi Mr. Amit,

    I tried out this recipe and it is just wonderful. My kid just loved it and now she asked me to make it more often. I am regular follower of your recipes and my family and friends just loved whatever I make. Your recipes are so simple to make and taste so awesome. Thank you. Please keep on sharing more wonderful recipes. Best of luck.

    • Welcome Tina. Glad to know this. Thanks for your best wishes and positive feedback on recipes.

  2. I use lemons intead of tamarind pulp but I will try with amchur also. If we substitute jaggery with sugar, what would be the quantity?

    • ayesha, you can add 1 teaspoon jaggery. if you feel the sweetness is less or there is no balance in the dish, then you can add 1/2 to 1 teaspoon more. all the three ingredients lemon, tamarind and amchur powder give a different taste. do try with amchur powder also.

  3. Nice n delicious recipes…
    Plzzzz try dis with peanut butter & fresh grated coconut….
    Watsup on 09923690900 for more recipes

    • sure manish and thankyou for your positive words and suggestions.

  4. hi
    this email is regarding your goda/kala masala, posted earlier. There is an ingredient called kurasni or Niger seeds in the recipe,, I live in Toronto, Canada and we have a gujarati store that sells a similar looking spice called kaligeri. at first i thought it was kalajeera or shahjeera, and i bought it,,but after opening, it looked similar to niger seed or so i thought.. it has a strong funky smell with bitter taste,, could you please do me a favour and find out if niger seeds and kalijeeri (called in gujarati) are one and the same,,thank you

    • hi jaya, niger seeds have a fragrant smell and are not bitter in taste. so the seeds that you got are not niger seeds. dry chutneys are made both in maharashtra and karnataka from niger seeds. i think the seeds are kala jeera. not shah jeera. kala jeera is different. what you have is black cumin and its bitter in taste.

  5. ur recipes are a big hit at home always… loved this totally and my hubby asked me to repeat it.. simple n humble..

    • thanks sashiya for sharing positive feedback on recipes.

  6. Hi ! Can you please tell me why you chose peanut oil specifically for this recipe? Does it make a difference to the taste if I use any other oil, like mustard oil? Thanks!

    • with peanut oil, the taste is a bit different. you can use any oil like sunflower oil or rice bran oil. if you mustard oil, then the taste will be very different as mustard oil will add its own pungency and sharp taste.