Petha Vadi – Petha Wadi Sabzi – Pethe Ki Sabzi – North Indian Style Sweet and Spicy Pumpkin Recipe

Petha Vadi as the name suggests is an Indian curry made using sweet pumpkin and spicy punjabi wadiyan (sun-dried dumplings made from ground lentils). 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.  Pumpkin when cooked is sweet and soft while the Vadi is spicy and hard/crunchy which turns meaty when cooked so the combination together is just perfect.

What exactly is Punjabi Vadi

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. These vadis add nice spicy flavor and texture to the dish but if you are unable to find it in the stores near you, feel free to skip these in this recipe and the dish will still be delicious though high recommend adding these.

To Pressure Cook or not

Like most Punjabi recipes you see on my blog, this one is my MIL’s recipe. She uses pressure cooking for this recipe as I feel it just fastens the cooking process and so do I. You can also make this recipe in  your regular Indian Pressure cooker or your InstantPot or Multipot.  You can also make this dish in a regular pan/vessel just that it may take more time. Just cook the pumpkin until it’s soft and can be easily mashed by fork or spatula.

Now to the recipe…

Step by Step Method:

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 about 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.

That’s it our Sweet and Spicy Petha Vadi Curry is ready. Serve with some hot Roti’s/chapatis. Enjoy!!

Hope you enjoy this Petha Vadi – Pumpkin Curry as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating ⭐️and feedback in the comments below. Thank you!

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Petha Vadi - Pumpkin Sabzi

Petha Vadi is a sweet and spicy North Indian style Pumpkin Sabzi which can be served with  Roti/Chapati.

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Main, Main Course

Cuisine: Indian

Servings: 4 people

Author: Shweta Arora

Equipment

• Pressure cooker
• Instant Pot

Ingredients

• 1 tsp cumin seeds zeera
• 1 onion medium sized, finely chopped
• 1½ punjabi vadi crushed to small pieces, spicy dry lentil balls
• 2 green chillies  finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tomatoes medium sized, finely chopped
• 4 cups Petha (Pumpkin) cut into small cubes
• 1/4 tsp  turmeric powder
• 1 tsp red chilli powder or to taste
• 1/2 tbsp  coriander powder
• 1/2 tsp cumin seeds powder
• 1/2 tsp dry mango powder amchur
• 1/4 tsp garam masala
• 1 tsp salt or to taste
• 1 tsp sugar optional

Instructions

For Pressure Cooker Method:

• Heat oil in a pressure cooker on medium heat 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.
• Stir in ginger garlic paste and saute until the onions are translucent.
• Now add the punjabi 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,dry mango powder and cumin seeds powder. Mix well and cook for about 2 minutes.
• Stir in 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 about 2 whistles. Then switch off the gas and allow the steam to escape completely before opening the pressure cooker lid.
• Pumpkin will release water after cooking so we need to evaporate it. On medium low flame cook the pumpkin stirring occasionally so as to evaporate the water.
• Once it's almost dry add the garam masala and chopped coriander leaves and give it a final mix and it is ready to serve with some hot Chapatis.

For Instant Pot Method:

• Press saute button and add add oil to the instantpot. Once the oil is hot add the cumin seeds. Once the cumin seeds start to splutter add the onions and green chillies and saute for 2-3 mins.
• Stir in ginger garlic paste and saute until the onions are translucent.
• Now add the punjabi 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, dry mango powder and cumin seeds powder. Mix well and cook for about 2 minutes.
• Stir in the diced pumpkin and mix so that all the masala coats the pumpkin properly.
• Add 2 tbsp of water to deglaze, close the lid with vent to sealing position and pressure cook on manual for 6 mins followed by Quick release.
• Pumpkin has a tendency to release water after cooking so we need to evaporate it. Press saute button again and cook the pumpkin stirring occasionally until the water is evaporated approximately 5 mins.
• Once it's almost dry add the garam masala and chopped coriander leaves and give it a final mix and it is ready to serve with some hot Chapatis.

Notes

• Pumkin when pressure cooked tends to secrete water hence no water needs to be added while cooking it. For Instant pot, just add enough about 2 tbsp to deglaze it.
• The punjabi (vadi) Wadiyan are spicy so adjust the red chilli and garam masala to your taste. If you cannot find these, you can still make this minus the vadis. 
• I have used pressure cooking 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 and slight sugar to balance the taste. 

Tried this recipe?Mention @shwetainthekitchen or tag ##shwetainthekitchen!

Happy Cooking!!
Shweta

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