Khatta Meetha Sitaphal Recipe (How to make Sitaphal Sabzi)

Khatta Meetha Sitaphal Recipe

Other Name – Khatta Meetha Sitaphal  & Sweet And Sour Yellow Pumpkin

Today, we’re delving into the world of Khatta Meetha Sitaphal, a delightful and unique recipe that will tantalize your taste buds like never before.

Ingredients For Recipe:

1. Yellow Pumpkin – 500 gms
2. Mustard Oil – 1 table spoon
3. Fenugreek Seeds – Half tea spoon
4. Asafoetida –  1 generous pinch
5. Whole Dried Red Chili – 2 chilies
6. Ginger Finely Chopped – 2 tea spoons
7. Turmeric –  half tea spoon
8. Rock Salt – 1 tea spoon
9. Coriander Powder – 1 tea spoon
10. Mango Powder – half tea spoon
11. Jaggery Powder – 2 tea spoons
12. Coriander Leaves – 2 table spoons
    (Finely Chopped with Stems)

Note : Wash pumpkin seeds nicely separating from the pulp. Now sundry them, they are good to eat, rich in zinc.

How to prepare Khatta Meetha Sitaphal :

1. Wash yellow pumpkin, cut and remove the seeds. (Seeds can be washed, sundried and stored for consumption separately.)
2. Now cut yellow pumpkin into 2cm cubes with skin.
3. Heat mustard oil in a thick bottom pan on medium heat until it starts fuming. Remove from heat and let it cool for fevr
   seconds.
4. Add fenugreek seeds, stir and place on low heat.
5. Add asafoetida & whole dried red chili, stir and sauté until the feel of pleasant aroma and fenugreek seeds start turning
   brown.
6. Add ginger, turmeric and coriander powder, stir for 2-3 seconds.
7. Add yellow pumpkin and sprinkle rock salt. Stir to mix well.
8. Increase the heat to medium and sauté for a minute. Stir occasionally.
9. Reduce heat to low, cover and let it cook for 25 minutes (the vegetable cooked on low heat tastes good).
10. After 25 minutes, if you notice some water around pumpkin then increase the flame to high & cook for another 3-4 minutes till the moisture is evaporated.
11. Check if the pumpkin is tender, especially the skin is cooked.
12. Add mango powder and jaggery powder, mix well.
13. Top with chopped coriander leaves with stems, and mix once.
14. Remove from heat and let it rest for 2-3 minutes uncovered. Serve Khata Meetha Sitaphal with hot poori and paranthas.

Want to Try Roop Mahal Basmati Rice ? Click here

Learn More Interesting Recipes – Click for Interesting Recipes