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 very low calorie count. I actually have to admit that I am normally not into pumpkins – not at all. This was not my type of sabzi. Seeing this vegetable on my plate made me loose 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 – mooore 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.
This recipe is REVISITED means that it was photographed again for better picture quality. Below you may find petha cooked in two different pans- method is the same just better photography
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Petha - Kaddu ki sabzi
- 4 cups Chopped Petha or Pumpkin
- 2-3 nos. Whole chillies
- 1 stick of Cinnamon
- 2-3 nos. Whole black Cardamon
- 1 teaspoon Cloves
- 2 teaspoon Amchur Powder (Mango Powder)
- 2-3 nos. Star Anise
- 1 teaspoon Saunf (Fennel seeds)
- 1 teaspoon Coriander powder
- 1.5 teaspoon Black peppercons
- A pinch of Hing (asofetadia)
- 1 teaspoon Methi dana (Fenugreek seeds)
- 1 teaspoon Haldi (Turmeric powder)
- 1 teaspoon Chopped green Chillies (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
- Let's prep up our ingredients. Clean and chop petha (pumpkin).
- Collect all the spices. Whole red chilies, cinnamon, cloves, amchur powder, fennel seeds, anardana, roasted cumin seeds, star anise, black peppercorns and whole black cardamon.
- Heat ghee in a pan. Add the whole spices and when the spices start to splutter add petha/pumpkin to the pan.
- Add all the dry spices at this time and mix well.
- Cover and cook for 10- 15 minutes or till petha becomes soft and watery.
- This petha became all soft and watery under 15 minutes. Depending on what type of a petha it is raw or riped - the cooking process may vary.
- If you like it the sabzi in cubes just leave it as it is. Let the water dry out and avoid tossing it as it may crush petha.
- I prefer my petha sabzi to be in both forms - solid as well as semi liquid state. So here I am mashing my petha sabzi. At this point petha will be so soft that it can be mashed easily with a spoon.
- Add sugar and mix well.
- Petha sabzi is ready once all the water is dried up.
- Enjoy with puris or rotis.