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Petha Vadi - Pumpkin Sabzi
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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

Ingredients

  • 1 tsp cumin seeds zeera
  • 1 onion medium sized, finely chopped
  • 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. 
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