Petha - Kaddu ki sabzi
Petha or Kaddu ki sabzi cooked in aromatic Indian spices.
Servings: 6 PEOPLE
Calories: 102kcal
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.
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