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khatta meetha kaddu

Khatta Meetha Kaddu

This delicious khatta meetha kaddu or pumpkin curry is a simple dish made with very few ingredients. It tastes very delicious in a homestyle way
Course Main Course | Curry
Cuisine Indian, North Indian | UP style
Keyword kaddu ki sabzi, pumpkin curry
recipe khatta meetha kaddu, pumpkin curry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 131kcal
Author Rachna Parmar


  • ½ Kg. Pumpkin chopped into pieces
  • 1 tbsp. mustard oil
  • 1 tsp. mustard seeds
  • 1 pinch asafoetida
  • ½ tsp. fenugreek seeds
  • 1 tsp. cumin seeds
  • 1 sprig curry leaves
  • 2 tbsp. ginger-chilli chopped
  • ½ tsp. turmeric powder
  • 1 tsp. chilli powder
  • 1 tbsp. coriander powder
  • 1 tbsp. amchur powder
  • 1 tsp. garam masala
  • 1 tsp. sugar
  • Salt to taste
  • 1 tbsp. coriander leaves


  • Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, fenugreek seeds, curry leaves and cook for a minute or two.
  • Add ginger chilli paste and cook for 1 minute. Now add the pumpkin pieces, sugar and salt and ½ cup water. Cook covered for 5-7 minutes.
  • Add turmeric powder, coriander powder, garam masala, chilli powder and some more water. Mix well and cook covered for 5-6 minutes till the pumpkin is well cooked.
  • Taste and adjust seasoning. Now add amchur powder and cook for a minute more. 
  • Serve hot garnished with coriander leaves.


If you are having it during fasting, substitute salt with black/pink salt.
You can use any oil or ghee in place of mustard oil.
You can keep a little gravy in this curry instead of making it dry. The pumpkin should be well cooked, almost mushy.
This sweet sour spicy pumpkin goes very well with rotis, parathas, poori or besan ki roti.


Calories: 131kcal | Carbohydrates: 18g | Protein: 3g | Fat: 5g | Sodium: 42mg | Potassium: 825mg | Fiber: 2g | Sugar: 6g | Vitamin A: 11475IU | Vitamin C: 63.1mg | Calcium: 137mg | Iron: 5.8mg