Khatti Meethi Pethey Ki Subzi | Riju Bhatia

When autumn approaches, many of us think of pumpkin patches, pies, and Jack-o-lanterns. In North India, however, we think of a delectable Pumpkin Curry, especially during Pitri Paksha or Shraddh, when we honor our ancestors by cooking their favorite dishes, offering prayers, and making donations.

India’s festivals have always revolved around the produce of the season, celebrating our agricultural roots. This Pumpkin Curry, or “Khatti Meethi Pethey Ki Subzi,” is simple yet incredibly flavorful. While some may hesitate to pair it with chapati, I can assure you that the combination of this tangy-sweet curry with hot, crispy pooris, boondi raita, and mooli (radish) lachcha is simply outstanding.

Growing up, I insisted that only my nani could make this curry for me because she made it best. Today, I am sharing this cherished recipe with you. It remains, to this day, my favorite pairing with pooris, surpassing even popular combinations like potato curry or chickpeas.

Khatti Meethi Pethey Ki Subzi

Yields: 2-3 servings ; Prep time: 5 minutes ; Cook time: 20-25 minutes

Method:

1. Heat oil in a wok or handi. Add fenugreek seeds and let them crackle.
2. Add the pumpkin pieces, along with the peel cut into small sticks. Stir in salt, turmeric, and chilli powder. Cover and let it simmer on low heat for 10 minutes, stirring every 3-4 minutes.
3. Add 2-3 tablespoons of water to the curry, then continue to simmer on low heat until the pumpkin is almost cooked.
4. Add raw mango pieces and jaggery. Cover and simmer for another couple of minutes.
5. Sprinkle garam masala powder, stir, and turn off the heat. Let the curry rest, allowing the flavors to meld.
6. Serve hot with poori, boondi raita, grated mooli relish, and, if desired, a dessert like imarti, my nani’s favorite sweet.

Notes:

• Adding roasted cumin to the raita gives it a smoky, deep flavor.
• The tempering of fenugreek seeds adds an earthy depth to the pumpkin curry.
• Add raw mango and jaggery towards the end to avoid prolonged cooking times.
• If raw mango is unavailable, dry mango powder (amchur) can be used as a substitute.
• Mustard oil has a pungent flavor; to reduce this, heat it to its smoking point and then cool it before use.
• Pumpkin, also known as kaddu, petha, or kumhra, is commonly used across India.
• During Shraddh, three small pooris are reserved for offerings to a crow, a cow, and a dog—symbolic messengers to our ancestors and a way to care for stray animals.

Watch this recipe here – Khatti Meethi Pethey Ki Subzi

Riju Vashisht Bhatia’s culinary journey began as a young child, helping her grandmother in the kitchen by rolling out chapatis – albeit imperfect ones. Today, she draws inspiration from her two sons and her husband, who motivate her to constantly experiment with new recipes. For over a decade, Riju has led culinary workshops, specializing in customized programs for high school graduates heading to Western universities. She aims to empower young adults with easy, quick, and personalized recipes to make their independent life a little simpler. Riju’s passion lies in sharing her love for food and continuing the traditions passed down from her family’s kitchen.

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