Learn how to prepare Petha Wadi Sabzi Recipe Recipe At Home with this simple recipe. Perfect for Side Dish and ideal for North Indian Recipes lovers....
⏱️
15 Min Prep
🔥
50 Min Cook
🍽️
4 Servings
🥗
High Protein Vegetarian
Ingredients
2 cups Badi (wadi)
1 cup Kaddu (Parangikai/ Pumpkin)
2 Onions - finely chopped
2 Tomatoes - finely chopped
1/2 inch Ginger - finely chopped
4 cloves Garlic - finely chopped
4 Green Chillies - slit
1 teaspoon Cumin seeds (Jeera)
1 tablespoon Red Chilli powder
1 teaspoon Coriander Powder (Dhania)
1/4 teaspoon Turmeric powder (Haldi)
1 tablespoon Sunflower Oil
Salt - to taste
Coriander (Dhania) Leaves - a few
Instructions
1
To begin making Petha Wadi Sabzi preparation guide, in a skillet bring to temperature cooking oil.
2
toss in cumin seeds to scalding cooking oil and allow it to crackle.Once the cumin seeds have crackled toss in finely cut up onions and saute until translucent.
3
toss in ginger, garlic and saute for a few seconds till the aromas come through.Once done toss in finely cut up tomatoes and bring to temperature until tomatoes turn mushy.After the tomatoes are mushy and cooked toss in the fragrant element powders, red chilli dusting fragrant element, coriander dusting fragrant element, turmeric dusting fragrant element along with seasoning, toss together well to combine.toss in diced pumpkin, wadis and toss together.
4
Saute for 3 to 5 moments.toss in 1/2 to 3/4 cup liquid to the Petha Wadi Sabzi, put a lid on and bring to temperature until pumpkin is cooked.
5
Let the liquid evaporate and the sabzi come together.Turn off stove and transfer the sabzi to serving container.
6
finish off Petha Wadi Sabzi with coriander leaves.dish up Petha Wadi Sabzi preparation guide with artisanal dairy spread Naan, Kashmiri Style Paneer Masala and Kachumber Salad preparation guide With Cucumber, bulb produce & Tomatoes for dinner.
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