Meetha Kaddoo (Braised Butternut Squash with Jaggery)
Submitted by kennethfunny1
Meetha Kaddoo with butternut squash braised in fenugreek, asafoetida, and coriander, then glazed with jaggery and mango powder. A sweet-spiced Indian vegetarian side.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minMeetha Kaddoo is a North Indian classic where sweet squash meets a bold spice treatment. Butternut squash pieces get seared in hot oil with fenugreek seeds, asafoetida, coriander, and cayenne, then braised until tender and finished with a glaze of jaggery and tangy mango powder.
The spice sequence matters here. Fenugreek seeds hit the hot oil first and need only about 10 seconds before they darken. Those few seconds release a bitter, maple-like aroma that becomes the backbone of the dish. Asafoetida and coriander go in immediately after, followed by the squash before anything burns.
Jaggery is unrefined cane sugar with a deep, caramel-molasses flavor that white sugar can’t replicate. It melts over the cooked squash in the final minutes and coats each piece in a sticky, amber glaze. The mango powder (amchur) added just before creates a sour counterpoint that keeps all that sweetness in check.
This dish works at any temperature. Warm as a side dish, room temperature at a buffet, or cold straight from the fridge the next day.
Chef Tips
- Cut the squash into uniform 1 ½-inch pieces so everything cooks at the same rate.
- Have all spices measured and ready before you start. The frying moves fast and there’s no time to measure mid-cook.
- Keep the lid on during braising. The steam helps cook the squash evenly without added liquid.
- If you can’t find jaggery, dark brown sugar is the closest substitute, though the flavor won’t be as complex.
Variations
- Use pumpkin or kabocha squash in place of butternut for a different texture.
- Add a handful of cashews in the last few minutes for crunch.
- Swap mango powder for a squeeze of fresh lemon juice if amchur isn’t available.
Ingredients
Directions
Place the squash on the side on a cutting board.
Using a sharp knife, cut its stem end off, then halve it (if necessary use a mallet to force the blade of the knife into the squash).
Scoop out the seeds and fibers from each squash half, the scrape the flesh to remove clinging fibers.
Cut each half into 1½ inch wedges and peel the hard skin off.
Cut the meat into 1½ inch pieces and set aside.
Measure out the spices and place them right next to the stove in separate piles.
Heat the oil in a large skillet over medium-high heat until very hot.
Add the fenugreek seeds and fry until they turn dark brown (about 10 seconds) add the asafetida, coriander, and pepper.
Stir once and immediately add the squash.
Stir rapidly to distribute the spices (about 3 to 4 minutes).
Sprinkle on salt to taste; stir. Lower the heat and cook, covered, until the squash is cooked but still holding its shape (about 15 minutes).
Uncover and sprinkle on the mango powder.
Reduce the heat to medium and turn-fry for 2 minutes.
Add the jaggery and cook until it melts and coats the vegetables (3-4 minutes).
Serve warm, at room temperature, or cold.
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