The absolutely great thing about blogging is the new things you get to learn every single day! Lal Bhopla (Kaddu or Gummidikaya) is a staple in our home. I normally use it to make Lal Bhopla Bharit, traditional Andhra Gummidikaya Koora, Mathanga Erissery or then Mukkala Pulusu.
The other day I was just looking for something else to do with the Lal Bhopla or Kaddu that I had at home and came across this marvellous recipe for Khatti Meethi Teekhi Kaddu ki Sabzi. It got done in a jiffy (a major requirement on working days) and tasted absolutely great with both rotis and rice.
The sweet taste of the kaddu was enhanced by the jaggery while the amchur and red chilli powder provided the the tangy and spicy elements.
How to Make Khatti Meethi Teekhi Kaddu ki Sabzi
Time: 35 to 45 Minutes
- Lal Bhopla, Kaddu, or Red Pumpkin – 1/2 Kg
- Grated Jaggery or Sugar – 1 tbsp
- Red Chilli Powder – 2/3 tsp
- Amchur Powder – 3/4 tsp
- Coriander Powder – 1 tsp
- Garam Masala – 1/3 tsp
- Turmeric – 1/4 tsp
- Mustard Seeds – 1 tsp
- Fenugreek Seeds – 6 or 8
- Oil – 1 tbsp
- Salt to Taste
- Fresh Coriander Leaves – 1/2 a Handful
- Peel and dice the red pumpkin into 1/2″ cubes.
- In a kadhai or wok, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the fenugreek seeds and stir-fry for a few seconds.
- Add turmeric, coriander powder, garam masala, and pumpkin pieces.
- Mix well till the pieces are well coated.
- Stir-fry for a couple of minutes.
- Add about 1/3 cup water.
- Cover and cook till the pumpkin pieces are cooked. Stir occasionally. You know the pumpkin pieces are done when You can just cut them with a spoon.
- Turn off the heat.
- Add jaggery, amchur, and red chilli powder.
- Mix well.
- Season with salt as required.
- Mix well.
- Cover and let the Khatti Meethi Teekhi Kaddu ki Sabzi rest for about 10 minutes.
- Just before serving, add finely chopped coriander leaves.
- Enjoy with rotis or pooris!
- I used mustard oil. You can use any vegetable oil. If you are using mustard oil, be sure that you heat it to the smoking point and till it turns white before using it for cooking; otherwise you will have a bitter taste.
- You can also add some ginger garlic paste in step 5. I did not and the Kaddu ki Sabzi tasted just great.
- Be careful while cooking the Kaddu as it can turn to mush quite easily.
- I did not really think the Garam Masala was needed. The next time around I will try it without. 🙂
Leave a Reply