Khatta Meetha Petha
 
Prep time
Cook time
Total time
 
A quick and easy dry vegetable preparation for the summer, perfect for a weekday meal.
Author:
Recipe type: Dry Vegetable Sabzi
Cuisine: Indian
Yield: Serves 2-3
Ingredients
  • 1 small-size petha (yellow pumpkin) ~800 grams
  • 3 - 4 green chillies
  • 1 teaspoon saunf (fennel seeds)
  • ½ teaspoon whole black peppercorns
  • 1 tablespoon vegetable oil
  • 1 teaspoon sugar
  • salt to taste
  • 1 heaped teaspoon amchur (dried raw mango powder)
  • half a bunch of fresh dhaniya (cilantro leaves), finely chopped
Instructions
  1. Peel, de-seed and cut the pumpkin into cubes of approximately ½ inch.
  2. Chop the green chillies and keep aside.
  3. In a kadhai, toast the fennel seeds and pepper on medium heat until fragrant and a few shades darker, approximately 2-3 minutes. Remove from the heat and keep aside to cool.
  4. Heat oil in the same kadhai and add the pumpkin to it, cooking it on high heat for about 2 minutes, stirring continuously.
  5. Reduce the heat to low, add sugar, salt and green chillies and stir well. Cover and cook until the pumpkin has softened and almost cooked all the way through, about 5-7 minutes.
  6. In the meanwhile, pound the fennel and pepper to a powder using a mortar-pestle.
  7. Remove the lid of the kadhai and add the spice mix and the amchur. Stir, check for salt and adjust if required.
  8. Remove from heat and serve, garnished with fresh chopped dhaniya, accompanied by phulkas and raita.
Notes
Equipment: Kadhai, Mortar Pestle
Recipe by Food-Dee-Dum at https://food-dee-dum.com/2015/07/06/khatta-meetha-petha/