Pumpkin is that vegetable that is never preferred by most of the people. There is a misconception about the pumpkin taste. Some people be like ‘Yuck! Kaddu Ki Sabji’ before even tasting it. But pumpkin is not that bad that people think of it. Pumpkin is an exceptionally rich source of nutrients that are beneficial for the body. It is rich in vitamin C, vitamin A, Vitamin E, vitamin K, and many others. Pumpkin contains high dietary fiber that helps to remove body fat. I also don’t think that pumpkin has a bad taste either. It is mildly sweet, yellow in color. We can make different kinds of recipes with pumpkin, like pethe ka halwa (Pumpkin Desert), Curry Petha or Pumpkin.
Pethe ki sabzi
- 250 gm Diced Pumpkin (Petha)
- 1 cup finely chopped onion
- 1 cup chopped tomato
- ½ tbsp ginger paste
- ½ tbsp garlic paste
- 1 chopped green chilli
- ½ tbsp cumin seeds (jeera)
- ½ tbsp red chilli powder
- 1 tbsp turmeric powder
- 1 tbsp coriander powder (Dhania powder)
- 1 tbsp amchoor (mango powder)
- 2 tbsp vegetable oil
- Firstly, rinse and cut the pumpkin into dices
- Heat a pan to add vegetable oil into the pan
- Add cumin seeds (jeera) into the pan
- Now, add ginger-garlic paste, green chilli, and finely chopped onion
- When onions change the colour into golden brown then add chopped tomato
- Add red chili powder, coriander powder, turmeric powder into the pan and mix it well
- Add pumpkin and salt together into the masala, mix it
- Now cover up with the lid, leave the pan for 10-15 minutes on low flame
- After 10-15 minutes, add 2 cups of water into the pan
- Lastly, add amchoor (mango powder)
- Now, Thin Curry Pumpkin Recipe is ready to serve with chappati (roti), pooris.
How to make Pethe Ki Sabji step by step with photos
- Firstly, rinse and cut the pumpkin into dices.
- Heat a pan to add vegetable oil into the pan.
- Add 1 tbsp of cumin seeds(jeera) into the pan.
- Now add ginger-garlic paste, green chili, and finely chopped onion.
- When onions change the color into golden brown then add chopped tomato and mix it.
- Add 1/2 tbsp of chili powder, 1 tbsp of coriander powder, 1 tbsp turmeric powder and mix it well.
- Add pumpkin and salt together into the masala
- Now cover up with the lid, leave the pan for 10-15 minutes on low flame.
- Lastly, add 2 cups of water and 1 tbsp amchur (mango powder)
- Now Thin Curry Pumpkin Recipe s ready to serve with chappati (roti) or pooris
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