Khatta Meetha Pahari Kaddu Recipe

Khatta Meetha Pahari Kaddu, a simple recipe that can be made for your everyday food. It is a great recipe to pack in your Lunch Box too.

Khatta Meetha Pahari Kaddu Recipe
220 ratings.

Khatta Meetha Pahari Kaddu is easy, rustic and delicious minus the usual onions and garlic that you find in most recipes, which means the lovely pumpkin flavour really has a chance to shine. The kick here comes from the mustard which tastes so different from the normally used chili powder.

Serve Khatta Meetha Pahari Kaddu along with Himachali Khatta and Steamed Rice for a weekday meal.

If you like this recipe, you can also try other Himachali Recipes such as

  1. Himachali Chana Madra Recipe
  2. Himachali Mutton Rara Recipe
  3. Himachali Khatta Recipe

Cuisine: Himachal
Course: Dinner
Diet: Vegetarian
Equipments Used: Hard Anodised Kadai (Wok)
Prep in

10 M

Cooks in

15 M

Total in

25 M


4 Servings


  • 500 grams Kaddu (Parangikai/ Pumpkin)
  • 1 tablespoons Mustard oil , (vegetable oil)
  • 2 teaspoons Mustard seeds , divided
  • 1 Dry Red Chilli
  • 1 inch Cinnamon Stick (Dalchini)
  • 1/2 teaspoon Turmeric powder (Haldi)
  • Salt , as required
  • 1/2 teaspoon Sugar
  • 1-1/2 tablespoon Lemon juice

How to make Khatta Meetha Pahari Kaddu Recipe

  1. To begin making the Khatta Meetha Pahari Kaddu Recipe, peel and cut the pumpkin into bite sized pieces. If using kabocha squash, cut in half and microwave for a minute, to make it easier to remove the skin.

  2. Heat oil in a pan, add the cloves, cinnamon, red chilies and 1 teaspoon mustard seeds; let mustard seeds splutter. 

  3. Then add the pumpkin, turmeric and salt, sauté for a minute or so then cover the pan and cook on a slow flame till mushy.

  4. Coarsely crush the remaining mustard seeds (use a mortar and pestle or a rolling pin). Once the pumpkin is mushy and most of the liquids have dried up, add the sugar and lemon juice, starting with 1/2 a teaspoon of each, taste and adjust as required.

  5. Take the pan off the heat, let it rest for 5 minutes then add the crushed mustard, again starting with 1/2-1 teaspoon, taste and add more if you prefer it stronger.

  6. Serve Khatta Meetha Pahari Kaddu along with Himachali Khatta and Steamed Rice for a weekday meal.

You can also grate the pumpkin, in which case it will cook faster.

Add the sugar, lemon juice and crushed mustard sparingly; taste and add more to adjust.

I used kabocha squash but you can use other varieties of pumpkin as well.

Last Modified On Monday, 11 February 2019 12:45
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