Khatte Meethe Pethey ki Sabzi | Sweet & Sour White Pumpkin

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Petha !! well I know most of the people hate eating petha or kaddu. Especially if I talk about children, they always shy off such healthy green vegetables. In my case too as a kid, I never liked it much until my Mum came up with this finger-licking version of the same that simply tasted divine with a perfect balance of sweetness, sourness and spiciness. Since then, one of my absolute favorites, I often make it now for lunch during the weekends and enjoy it with crisp pooris or even plain parantha and some boondi raita on the side.

This is also one of the most demanded delicacies at my home during the Navratri fasts. Sans of garlic, onion and some of the whole spices, it still tastes delectable and makes for a real treat paired with kuttu ke atte ki pooris and plain yogurt. I will be sharing both fasting and non-fasting versions; do try and you certainly won't be disappointed.     

Khatte Meethe Pethey ki Sabzi

Ingredients

  • White pumpkin (petha/sitaphal,) - 500 grams
  • Green chilies (roughly chopped) - 2
  • Fenugreek seeds (methi dana) - 1 tsp
  • Cumin seeds (jeera) - 1 tsp
  • Fennel seeds (saunf) - 1 tsp
  • Mustard seeds (rai) - 1/2 tsp
  • Nigella seeds (kalonji) - 1 tsp
  • Onions (medium sized, finely chopped) - 2
  • Tomatoes (pureed) - 1/2 cup
  • Garlic (finely chopped) - 3 to 4 cloves
  • Ginger (finely chopped) - 1 to 2 tsp
  • Turmeric powder - 1/2 tsp
  • Red chili powder - 1 tsp
  • Salt - as per taste
  • Pomegranate (anaardana) powder - 1 tsp
  • Coriander powder - 2 tsp
  • Garam Masala powder - 1 tsp
  • Sugar - 1 tbsp
  • Lemon juice - 1/2 tbsp
  • Chopped fresh coriander - a handful
  • Oil - 3 tbsp

P.S. - Skip using fenugreek seeds, nigella seeds, mustard seeds, onion and garlic for the fasting version.

Khatte Meethe Pethey ki Sabzi


Method (non-fasting)

1. Wash pumpkin nicely and cut into cubes (do not peel its skin). Make sure the pumpkin is tender. Keep aside.
2. In a wok, heat the oil. Once oil is heated add the whole spices.
3. Once the mustard seeds splutter, add chopped onions, garlic, ginger and green chilies.
4. Saute till onions turn golden brown. Add turmeric, coriander powder, red chili powder and salt. Saute for a few seconds.
5. Next add tomato puree and let it cook covered until you see oil oozing out from the sides.
6. Its time now to add cubed pumpkin.
7. Mix it in the onion-tomato masala nicely and cover to cook until the pumpkin turns soft. It will take about 15 to 20 minutes.
8. Take the lid off; add the sugar and mix in nicely. Again cover for 5 minutes or until all water is evaporated.
9. In the end, mix in lemon juice, pomegranate powder and garam masala powder. Garnish with fresh coriander and serve hot with chapati, poori or parantha.

Method (fasting)

 1. Wash pumpkin nicely and cut into cubes (do not peel its skin). Make sure the pumpkin is tender. Keep aside.
2. In a wok, heat the oil. Once oil is heated add the whole spices (except mustard, nigella and fenugreek).
3. Once cumin seeds turn golden, add ginger and green chilies along with turmeric, coriander powder, red chili powder and salt. Saute for a few seconds.
4. Next add tomato puree and let it cook covered until you see oil oozing out from the sides.
5. Its time now to add cubed pumpkin.
6. Mix it in the tomato masala nicely and cover to cook until the pumpkin turns soft. It will take about 15 to 20 minutes.
7. Take the lid off; add the sugar and mix in nicely. Again cover for 5 minutes or until all water is evaporated.
8. In the end, mix in lemon juice, anaardana powder and garam masala powder. Garnish with fresh coriander and serve hot with chapati, poori or parantha.
Khatte Meethe Pethey ki Sabzi


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- Anshu

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