Jammu’s Khatta Meetha Kaddu (Sweet & Tangy Pumpkin in Mustard Oil)

The history of "Khatta Meetha Kaddu" s deeply embedded in the culinary traditions and cultural fabric of the Dogra region. Dishes like Khatta Meetha Kaddu are often prepared for communal meals (bhandaras), religious ceremonies, and festive occasions.

Yields: 4-5 servings Prep time: 15 minutes Cook time: 25-30 minutes

Ingredients:

·       1 kg Yellow Pumpkin (Kaddu / Kashiphal), peeled, deseeded, and cut into 1-inch cubes

·       5 tablespoons Pathavi Farms 100% natural mustard oil

·       2 teaspoons Fenugreek Seeds (Methidana)

·       6 Whole Dried Red Chilies (adjust to your heat preference)

·       4 Green Chillies (Hari Mirch), slit lengthwise

·       1 teaspoon Turmeric Powder (Haldi Powder)

·       2 teaspoons Red Chilli Powder (Laal Mirch Powder) – adjust to your spice preference

·       4 tablespoons Tamarind Paste (or pulp extracted from tamarind soaked in warm water)

·       5 tablespoons Jaggery (Gud) – or to taste, depending on desired sweetness

·       2 cups Water (Paani)

·       Salt, to taste (Namak)

Instructions:

1.     Heat the Mustard Oil: In a heavy-bottomed wok (kadai) or pan, heat your amazing Pathavi Farms 100% natural mustard oil over medium-high heat. Let it get hot until it just begins to smoke lightly. Experience the rich, aromatic blend of quality mustard seeds to truly encompass your kitchen! Once it smokes, immediately reduce the heat to medium.

2.     Temper Spices: Add the fenugreek seeds and whole dried red chilies to the hot oil. Sauté for about 30 seconds, allowing the fenugreek to become fragrant and the chilies to darken slightly, but be careful not to burn them.

3.     Aromatic Infusion: Now, add the turmeric powder, red chilli powder, and slit green chilies. Continue to sauté for another 30 seconds, stirring constantly, until the spices are fragrant.

4.     Introduce the Pumpkin: Just before the dried chilies darken significantly, add the cubed pumpkin to the wok.

5.     Coat & Stir: Ensure the pumpkin pieces are thoroughly coated in all the aromatic spices. Add salt and continue to stir and sauté the pumpkin for a good 5 minutes. This helps the flavors meld beautifully.

6.     Simmer to Tenderness: Pour in the water. Stir well. Cover the wok with a lid and allow the pumpkin to cook until it's tender. This should take approximately 15 minutes. Remember to lift the cover periodically to check on its progress and stir to prevent sticking.

7.     Sweet & Tangy Finale: Once the pumpkin is tender and easily pierced with a fork, add the jaggery and tamarind paste to the wok.

8.     Mash & Mingle: Continue stirring for 6-7 minutes. As you stir, the jaggery will dissolve, and the pumpkin will naturally soften and become mushy. Resist the urge to mash it vigorously yourself – the gentle stirring will achieve the perfect consistency.

How to Serve -

Serve this delectable Khatta Meetha Kaddu warm with steamed rice, a comforting bowl of dal, or freshly made roti.

Adwitiya's Pro-tip: 

For an even more intense tangy flavor that cooks into the pumpkin, you can dilute your tamarind paste (or use tamarind pulp mixed with water) and add it along with the initial water in step 6, instead of towards the end. This allows the sour notes to infuse deeply as the pumpkin cook.