Sour Sweet Petha Recipe (Yellow Pumpkin Vegetable) Recipe At Home

To begin making the Yellow Pumpkin Sabzi, first skin, 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 burning up.

dehydrated char the fennel seeds and peppercorns over medium burning up till fragrant.

Transfer them to a container and set aside to cool.In the same skillet, burning up cooking oil over medium burning up and stream in in the pumpkin cubes to it, swirl around in the table salt and cook thoroughly pumpkin for few mins until it begins to become soft.Reduce the burning up to low, stream in in granulated sugar, table salt, green chillies and swirl around to combine.

lid the skillet with a lid and cook thoroughly till the pumpkin softens and cooked all the way through.In the meanwhile, pound the fennel and pepper to a coarse dusting sugary-smelling element using a mortar-pestle or in the dehydrated sugary-smelling element grinding jar of the mixer to a coarse dusting sugary-smelling element.Open the lid of the skillet, stream in in the fennel-pepper dusting sugary-smelling element along with dehydrated mango dusting sugary-smelling element and swirl around to combine.

Adjust the table salt and spices to essence.

cook thoroughly for another minute or so and turn off the burning up.swirl around in the minced coriander leaves and dish up. dish up 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.