Khatta Meetha Kaddu

Vegetarian

Lunch/Dinner

Vegetarian

VISIT ORIGINAL RECIPE

Fat (g) / Serving

3.93 Net carbs (g) / Serving

Protein (g) / Serving

Servings

4

2.93

0.73 Ingredients

Ingredients	Grams	Net Carbs	Protein	Fat
0.5 teaspoon dry mango powder (amchur powder)	2.1	0	0	0
1 tablespoon peanut oil (mungphali ka tel)	14.3	0	14.32	0
1 Tsp Sweetner equivalent	4.2	0	0	0
1 Tsp a few chopped coriander leaves for garnishing (optional)	4.2	0.04	0.04	0.16
rock salt or table salt to taste	0	0	0	0
250 grams pumpkin (kaddu or petha)	250	9.52	0.16	38.08
1 teaspoon cumin (jeera)	4.2	1.4	0.92	5.6
0.25 teaspoon roasted cumin powder (bhuna jeera powder)	1.05	0.36	0.24	1.44
0.25 teaspoon black pepper powder (kali mirch powder)	1.05	0.4	0.04	1.6

Directions

rinse, peel and chop the pumpkin. heat oil in a pan. crackle the cumin seeds first. add the pumpkin, sugar and salt. stir and cover the pan and simmer the pumpkin pieces till they are softened and cooked well. there is no need to add water as the pumpkin will get cooked by its own juices. in case the water dries up, then add about 2-3 tablespoon water and cook the pumpkin. keep on checking at intervals and if the water continues to dry, then add a few tbsp water again. the pumpkin should not get mushy. once the pumpkin is cooked well then add the dry mango powder and simmer for a minute. lastly season with roasted cumin powder and black pepper powder. garnish with coriander leaves and serve the khatta meetha kaddu with low carb beads or cauliflower rice.