Petha Vadi is a sweet and spicy North Indian style Sabzi which can be served with Roti/Chapati. The texture of this dish is like a Bharta i.e soft and mushy and is basically Pumpkin and Punjabi vadi cooked with onion tomato and dry Indian spices. For those who are new to the concept of Vadi (or Wadiyan), these are ground and spiced lentils shaped in rounds/dumplings and then sun-dried for long preservation. Wadiyan can be made at home but are also available at most grocery stores. Pumkin when cooked is sweet and soft while the Vadi is spicy and hard/crunchy so the combination together is just perfect.
Like most Punjabi recipes you see on my Blog this one is my MIL’s recipe. She uses pressure cooker for this recipe and so do I. However you can also make this dish in a regular pan/vessel. Just cook the pumpkin until its soft and can be easily mashed by fork or spatula.
Now to the recipe…
4 cups Petha (Pumpkin) cut into small cubes
1 and 1/2 vadi crushed to small pieces
1 medium sized onion finely chopped
2 medium sized tomatoes finely chopped
2 green chillies finely chopped
1 tsp ginger paste
1 tsp garlic paste
1 tsp cumin seeds (zeera)
1/4 tsp turmeric powder
1 tsp red chilli powder (or to taste)
1/2 tbsp coriander powder
1/2 tsp cumin seeds powder
1/4 tsp garam masala (optional)
salt to taste
Heat oil in a pressure cooker and once hot add the cumin seeds. Once the cumin seeds start to splutter add the onions and green chillies and saute for 2-3 mins on medium heat. Then add the ginger garlic paste and saute until the onions are translucent. Now add the Vadi followed by tomatoes, salt and turmeric powder. Give it a good mix and cover and cook until the tomatoes are soft.
Now add the dry spices like chilli powder, coriander powder and cumin seeds powder. Mix well and cook for about 2 minutes. Then add the diced pumpkin and mix so that all the masala coats the pumpkin properly. Now close the lid of the pressure cooker and cook for abbout 2 whistles. Then switch off the gas and allow the steam to escape completely before opening the pressure cooker lid. Now on medium low flame cook the pumpkin stirring occasionally so as to evaporate the water (secreted by pumpkin). Once its almost dry add the garam masala and chopped coriander leaves and give it a final mix.
- Pumkin when pressure cooked tends to secrete water hence no water needs to be added while cooking it.
- The Wadiyan are spicy so adjust the red chilli and garam masala to your taste
- I have used pressure cooker for this recipe but you can also make it in a regular pan/vessel. Just cook the pumpkin until its soft and can be easily mashed by fork or spatula.
- You can also add some dry mango powder or lemon juice to add a bit of sourness.