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
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
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 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.
3084 Ratings
9941 Ratings
27297 Ratings
1772 Ratings
3817 Ratings
3559 Ratings
10904 Ratings
17346 Ratings
2696 Ratings
3288 Ratings
4847 Ratings
8573 Ratings
23084 Ratings
4249 Ratings
3431 Ratings
24379 Ratings
2856 Ratings
3509 Ratings
1154 Ratings
718 Ratings
3134 Ratings
1962 Ratings
4808 Ratings
837 Ratings
Loading comments...