This post is all about spicy Pethe ki sabzi or let’s say kaddu ki sabzi. Petha or kaddu is a Hindi term used for yellow squash/pumpkin. Petha is the most popular vegetable used during fasting time.
Apart from being a nutritional vegetable, it has a very low-calorie count. I have to admit that I usually am not into pumpkins – not at all. This was not my type of sabzi. Seeing this vegetable on my plate made me lose all my appetite.
But this one trip to Haridwar changed my whole opinion on Pethe ki Sabzi. I especially remember this small shop where my family and I sat down and ordered this dish – honestly at first I was very reluctant to try it out.
But this one bite was enough to make me reconsider my opinion- my taste buds exploded with flavor and cried out – more, please!! Not to mentioned it was very smooth, spicy yet seasoned to perfection. Since then, Petha is a must have vegetable in my meal plan.
In the recipe below, I have used a yellow petha which was sweet and ripe, and above all, it was easy to chop. Seasoned with whole spices and cooked in ghee made this sabzi everyone’s delight. Tip to a perfect petha – cook it in ghee.
Petha - Kaddu ki sabzi
- 4 cups Chopped Petha or Butternut squash
- 2 nos. Dried whole chilies
- 1 stick of Cinnamon
- 2 nos. Whole black Cardamon
- 1 teaspoon Cloves
- 2 nos. Star Anise
- 1.5 teaspoon Black peppercorns
- 1 teaspoon Methi dana (Fenugreek seeds)
- 2 teaspoons Amchur Powder (Mango Powder)
- 1 teaspoon Anardana Powder (dried pomegranate powder)
- 1 teaspoon Saunf (Fennel seeds)
- 1 teaspoon Coriander powder
- A pinch of Hing (asofetadia)
- 1 teaspoon Haldi (Turmeric powder)
- 1 teaspoon Chopped green Chilies (optional)
- 2 teaspoon Jeera (Cumin seeds) Roasted and crushed
- 2 teaspoon Kala namak (Black salt)
- 1/2 teaspoon Sugar
- Salt to taste
- 2 tablespoon Ghee
- Clean butternut squash with a wet towel to remove dirt or grits. Poke holes in the squash.
- Microwave on HIGH for 3-4 minutes. Microwaving it will soften the skin and make it easy to peel.
- After 3 minutes, carefully remove squash from the microwave. Allow it to cool for 2-3 minute. Peel the outer layer. Slice the top and end off.
- Cut squash into the half. Using a spoon, remove seeds from the squash.
- Clean and chop petha (pumpkin).
- Heat ghee in a pan. Add the whole spices (dried whole chilies, Cinnamon, Whole black Cardamon, Cloves, star anise, Black peppercorns, and methi dana) to the pan. When the spices start to crackle add petha to the pan.
- Add all the dry spices at this time and mix to combine.
- Cover and cook for 10- 15 minutes or until petha becomes soft and watery. Depending on what type of a petha it is raw or ripped - the cooking process may vary.
- If you prefer your petha vegetable to be soft and chunky, then leave it as is. Avoid stirring the vegetable as the soften cubes may get crushed. Allow the excess water to evaporate. Do the taste test, add sugar, and mix. Garnish with cilantro leaves and enjoy.
- But if you like it crushed and mushy, then mash the soften petha cubes with a spoon.
- Add sugar and mix well.
- Petha sabzi is ready once all the excess liquid has evaporated.
- Garnish with fresh cilantro leaves and enjoy with puris or rotis.