Print Recipe
4.86 from 7 votes

Khatti Meethi Kaddu ki sabzi ,Sweet and Sour Pumpkin curry

Khatta Meetha Kaddu- Tangy,sweet and spicy yellow pumpkin and raw mango curry

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Festive Recipe, Main Course
Cuisine: Rajasthani cuisine
Keyword: bhandarey wala khatta meetha kaddu, kaddu ki sabzi, pumpkin curry, pumpkin sabzi
Servings: 5 person
Author: anjanaskc


  • 400 gm Pumpkin /kaddu/bhopla chopped
  • 2.5 tbsp Raw Mango / Kachcha Aam finely chopped
  • 2.5 tbsp Sugar / Chini
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 2 Green Chillies / Hari Mirch chopped
  • 1/2 inch Ginger / Adrak chopped
  • 6 leaves Fresh Mint / Hara Pudina chopped
  • 1 tsp Salt / Namak

Tempering /tadka

  • 1 Cloves / Lavang
  • 1 tsp Mustard Seeds / Rai
  • 3/4 tsp Fenugreek Seeds / Methidana
  • 1/2 tsp Fennel Seeds / Saunf
  • 1/4 tsp Asafoetida / Hing powder
  • 2 Dried Red Chilli, Whole
  • 3 tbsp Cooking Oil


  • 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. :) ).
  • Heat oil in a pressure cooker, add mustard seeds, fenugreek, cloves and fennel seeds and when seeds start crackling add asafoetida,whole red chilies and chopped green chillies.
  • Now add chopped pumpkin, ginger, chopped raw mango and all the spices EXCEPT sugar.
  • Mix well and add 3/4 cup water and pressure cook for 2 whistles or cook in a pan till it become soft to touch.
  • Then open the cooker and add sugar and mint leaves and cover and cook for 5 minutes on low heat.
  • Garnish with fresh coriander and serve


1-If you don't have raw mango then add 1.5 tsp mango powder or tamarind pulp at the end of cooking.
2-If you want to make it as a dry preparation then add  just 1/3 cup water.