Khatta Meetha Petha Recipe (Yellow Pumpkin Sabzi)
Khatta Meetha Petha or sweet and sour yellow pumpkin sabzi is a quick, easy side dish which do not require an elaborate preparation. The fennel seeds and peppercorns compliment the sweetness of the pumpkin. Serve Khatta Meetha Petha with Phulkas, Dal Tadka and Raita for an easy weekday meal.
Did you know: Yellow pumpkin is a rich source of Vitamin A and the antioxidant beta-carotene. It helps to keep your peepers healthy and also may play a role in cancer prevention. High fiber content can keep you feeling full for longer and, coupled with a low-calorie count, it’s a great vegetable for those on a weight loss schedule.
Take a look at more recipes that can be created with pumpkin
10 M
30 M
40 M
2 Servings
Ingredients
- 1 Kaddu (Parangikai/ Pumpkin)
- 4 Green Chillies
- 1 teaspoon Fennel seeds (Saunf)
- 1/2 teaspoon Whole Black Peppercorns
- 1 tablespoon Sunflower Oil
- 1 teaspoon Sugar
- Salt
- 1 Amchur (Dry Mango Powder)
- Coriander (Dhania) Leaves , finely chopped
How to make Khatta Meetha Petha Recipe (Yellow Pumpkin Sabzi)
To begin making the Yellow Pumpkin Sabzi, first peel, deseed and cut the pumpkin into cubes of approximately 3/4 inch each. Chop the green chillies as well and keep aside.
In a kadai or skillet on medium heat. Dry roast the fennel seeds and peppercorns over medium heat till fragrant. Transfer them to a bowl and set aside to cool.
In the same skillet, heat oil over medium heat and add the pumpkin cubes to it, stir in the salt and cook pumpkin for few minutes until it begins to become soft.
Reduce the heat to low, add sugar, salt, green chillies and stir to combine. Cover the skillet with a lid and cook till the pumpkin softens and cooked all the way through.
In the meanwhile, pound the fennel and pepper to a coarse powder using a mortar-pestle or in the dry spice grinding jar of the mixer to a coarse powder.
Open the lid of the skillet, add the fennel-pepper powder along with dry mango powder and stir to combine. Adjust the salt and spices to taste. Cook for another minute or so and turn off the heat.
Stir in the chopped coriander leaves and serve.
Serve Khatta Meetha Petha with Phulka and Raita for a wholesome and light lunch or even pack it into your lunch box along with a glass of buttermilk.
