Indian cuisine · Soups & Stews

Khatta Meetha Kaddu

Sweet-and-sour pumpkin chunks braised soft with fenugreek, fennel and amchur until the edges fall apart.

Ingredients · for 4 servings

• 1 kg Hokkaido or butternut squash
• 1 tsp fenugreek seeds
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1/2 tsp asafoetida (hing)
• 1 tsp turmeric
• 1 tsp Kashmiri chili powder
• 2 tsp amchur (mango powder)
• 2 tbsp brown sugar
• 1 green chili
• 3 tbsp oil
• Salt

Instructions

1. Wash the squash, remove the seeds and cut with the skin on into 3 cm cubes; halve the green chili lengthwise.
2. Heat the oil in a wide pan and toast the fenugreek, fennel and cumin seeds for 30 sec. until fragrant – the fenugreek must not darken, or it turns bitter.
3. Add the asafoetida and the chili, immediately stir in the turmeric and chili powder, and turn the squash cubes in it for 3–4 min. to coat all sides.
4. Deglaze with 100 ml water, season with salt and cook covered over low heat for 15–18 min. until the squash is soft and the edges begin to fall apart.
5. Remove the lid, stir in the brown sugar and amchur, and simmer uncovered for 5 min. until barely any liquid remains and the pieces glisten.
6. Adjust with salt, sugar and amchur to a clearly sweet-and-sour balance, and serve warm with puri or flatbread.