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.
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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 – 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
Ingredients
- 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
Instructions
- 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.
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. 🙂