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.
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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
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
Movin says
Hey ruchi, I want to try this recipe, however I have a question. I observed that u have not added fennel seeds in the baghaar, n added it as a pwd. On the veggi. Correct me if aim wrong. Thanks!
Ruchi says
The one that you see is coriander powder.
Whole fennel seeds are added to the recipe.
Gehna says
When I saw this recipe, I was game. This is the ultimate petha recipe. My mom makes it the same way and I tried your and it taste the same. Thanks so so much Ruchi for a detail oriented recipe. Just love your presentation.
RK says
You are welcome Gehna. Thanks for trying out the recipe and glad to hear that you liked it. 🙂
Rosy says
So delicious and pure authentic taste.My hubby named it Halwai wali sabzi. Thanks Ruchi for putting up this basic recipe with pictures. Helpful and a a great tutorial. Tried your besan gatte, turned out superb!
RK says
Thanks for your lovely feedback, Rosy! I like the name, Halwai wali sabzi, it’s pretty much a close one. 🙂 Glad you liked the recipe and thanks for trying them out. 🙂
Pinky says
I love your website, it’s properly designed and everything is well explained. Tried this recipe of yours and was lip smacking. So authentic and better than my mom’s version. I mentioned few ingredients that u have added and that’s what brings the true taste in this recipe. Pumpkin itself is so sweet that unless spices are added to it, it doesn’t taste good. You have perfectly matched its sweetness with Indian spices. Perfect balance of sweet with spice. Totally loved it, thanks Ruchi
RK says
Thanks for your lovely feedback, Pinky! Glad you liked it. 🙂 I agree, pumpkin being sweet was never my favorite veggie but after experimenting with few spices and tasting one in Haridwar, it’s on my menu once or twice a month.
Roopa Mohan says
Never have liked Petha vegetable. After marriage my in law side love it and make it pretty often. Was looking for a traditional petha recipe and landed on your page. It resembles the way my Mom cooks this vegetable. Will surely try it, thanks Ruchi. Neat and presentable blog!
RK says
I was in the same boat, never relished Petha. But do give it a try and I am sure your perception will change too . 🙂
Aayushi says
Total Haridwar- Rishikesh taste. Oh my, my tastebuds visited that place after I tasted this petha sabzi. My family ate it with so much taste and my MIL thank you for that. All I left out was the red chilies. But thanks and looking forward for more!
RK says
Thanks for sharing your experience with me Aayushi!Glad to hear this that your family liked the recipe. 🙂