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Petha – Kaddu ki sabzi

4.08 from 13 votes
Total: 45 minutes
Serves 6 PEOPLE

Petha - Kaddu ki sabzi

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.

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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

Petha - Kaddu ki sabzi

4.08 from 13 votes
Petha or Kaddu ki sabzi cooked in aromatic Indian spices.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Calories: 102 kcal
Servings: 6 PEOPLE

INGREDIENTS 

INSTRUCTIONS

  • Clean butternut squash with a wet towel to remove dirt or grits. Poke holes in the squash.
    How to peel a butternut squash
  • Microwave on HIGH for 3-4 minutes. Microwaving it will soften the skin and make it easy to peel.
    Poke hole in butternut squash and warm in the microwave
  • 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.
    Peel the Butternut squash
  • Cut squash into the half. Using a spoon, remove seeds from the squash.
    Remove the seeds
  • Clean and chop petha (pumpkin).
    Cut Butternut squash in cubes
  • 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.
    Petha sabzi ingredients
  • Add all the dry spices at this time and mix to combine.
    Petha sabzi in pan
  • 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.
    Petha sabzi
  • 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.
    Petha sabzi
  • But if you like it crushed and mushy, then mash the soften petha cubes with a spoon.
    Petha sabzi
  • Add sugar and mix well.
    Petha sabzi
  • Petha sabzi is ready once all the excess liquid has evaporated. 
    Petha sabzi
  • Garnish with fresh cilantro leaves and enjoy with puris or rotis.

RECIPE NOTES

For vrat food substitute regular salt with sendha namak (vrat salt). You can find it in your local Indian grocery stores.

NUTRITION

Calories: 102kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 12mg | Potassium: 369mg | Fiber: 3g | Sugar: 2g | Vitamin A: 10020IU | Vitamin C: 19.8mg | Calcium: 64mg | Iron: 1.9mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Main Course
Cuisine: Indian

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Comments

  1. 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. ๐Ÿ™‚

  2. 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 . ๐Ÿ™‚

  3. 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. ๐Ÿ™‚ 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.

  4. 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. ๐Ÿ™‚ Glad you liked the recipe and thanks for trying them out. ๐Ÿ™‚

  5. 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.

  6. 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!