Name: Haridwar Khatta-Meetha Kaddu
Yield: 4 servings
Ingredients: Pumpkin (kaddu) — 2-cm cubes, with skin (600 g); Mustard oil — 1½ tbsp (or ghee) (20 g); Fenugreek seeds — ½ tsp (1 g); Fennel (saunf) — 1 tsp (2 g); Cumin (jeera) — ¼ tsp (1 g); Asafoetida (hing) — 1 pinch (0.3 g); Ginger, fresh — 2 tsp grated (10 g); Turmeric powder — ¼ tsp (1 g); Rock salt (sendha namak) — ¾ tsp (3.5 g); Water — ¼ cup (60 ml); Coriander seed / powder — 1½ tsp (3 g); Kashmiri chilli powder (mild) — ¼ tsp (1 g); Dry mango powder (amchur) — 1 tsp (2 g); Jaggery (gur) — 1½ tbsp (20 g)

Serves: 4
Portion: 1 katori (≈150 g)
Time: Cook 30 min
Texture: Soft, half-mashed
Season: MonsoonJuly
Dosha: Vata
Pitta
Kapha
Vata-pacifying, sweet

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Pumpkin (kaddu)	2-cm cubes, with skin	600 g	3000 g
Mustard oil	1½ tbsp (or ghee)	20 g	100 g
Fenugreek seeds	½ tsp	1 g	5 g
Fennel (saunf)	1 tsp	2 g	10 g
Cumin (jeera)	¼ tsp	1 g	5 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Ginger, fresh	2 tsp grated	10 g	50 g
Turmeric powder	¼ tsp	1 g	5 g
Rock salt (sendha namak)	¾ tsp	3.5 g	17.5 g
Water	¼ cup	60 ml	300 ml
Coriander seed / powder	1½ tsp	3 g	15 g
Kashmiri chilli powder (mild)	¼ tsp	1 g	5 g
Dry mango powder (amchur)	1 tsp	2 g	10 g
Jaggery (gur)	1½ tbsp	20 g	100 g

Method

How to cook it

Step 1: Heat mustard oil to smoking; cool slightly.
Step 2: Add methi seeds, fennel, cumin, hing and ginger.
Step 3: Add pumpkin, turmeric and salt; add water, cover and cook on low 12–15 minutes.
Step 4: Mash half the pumpkin with the spatula.
Step 5: Add coriander powder, chilli, amchur and jaggery; cook open 3 minutes.

Nutrition

Per serving, estimated

113kcal

Energy

1.8g

Protein

5.4g

Fat

16.4g

Carbohydrate

1.5g

Fibre

0.9g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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Haridwar Khatta-Meetha Kaddu

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from July

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Ghee–Pepper Roasted Makhana

Pepper–Jeera Rasam with Soft Rice

Also good this season

Sooji Sheera (Guru Purnima Prasad)

Moong Dal Dhokla (Steamed)

Moong–Masoor Dal with Fresh Turmeric & Ginger

Arbi Ajwaini (Colocasia with Carom)