Sweet & Sour Pumpkin – Khatta Meetha Kaddu Recipe
Khatta Meetha Kaddu
By Chef Katie Mae
Makes 4 servings | Ready in 20 minutes | Store 1 week in fridge
INGREDIENTS
- 1½ cups water
- 4 Medjool dates, pitted
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 small pumpkin, peeled and diced into ½-inch pieces (about 6 cups)
- ½ teaspoon cayenne pepper
- ½ teaspoon ground coriander
- 1½ tablespoons lemon juice
- 1½ tablespoons rice vinegar
- 1 cup pineapple, diced
- ¼ cup fresh mint, diced
DIRECTIONS
- In a small blender, blend the water and dates until smooth. Set aside.
- Heat a large skillet or sauté pan over medium heat. Add fenugreek and mustard seeds and toast for 1 minute.
- Add the pumpkin, date water, cayenne pepper, coriander, lemon juice and rice vinegar. Stir, cover and cook for 10 to 15 minutes, or until the pumpkin is tender. Stir occasionally for even cooking and to prevent burning.
- Once the pumpkin is fully cooked, add the pineapple and cilantro, and mix well. Turn off the heat and serve.
CHEF’S NOTES
If the dish looks like it’s getting too dry before the pumpkin is done, add a little more water and turn the heat to low-medium. If the pumpkin is almost tender all the way through and it looks like there’s too much water for the finished dish, remove the cover and continue to simmer. The excess water will evaporate.
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