Kadoo/Pethe Ki Khatti Meethi Sabzi

Kadoo/Pethe Ki Khatti Meethi Sabzi

Today is the third day of this week’s blogging marathon and my theme for the week being ‘veggies that are fruits’ , I was looking for a vegetable that fits in my Sunday menu. Since most of the time on Sundays, we make fried food like bhaturas, puri, kachoris etc, so I wanted something that goes well with puris. Pumpkin is yet another fruit that is consumed as vegetable and it goes very well with puris.  In fact, we have it with puris only. So for Sunday brunch, I decided to make kadoo/pethe ki khatti meethi sabzi, masala chana and sevai along with puris.

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Step wise Pictorial Description Of Khatti Meethi Pethe Ki Sabzi

First of all, peel off kadoo. If the peel is soft, you can remove it with a peeler, otherwise it has to be removed with a knife.

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After that remove pith and seeds of kadoo.

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Wash kadoo and chop into 1 inch pieces.

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Take mustard oil in a pan and heat it to its smoking point. Reduce the heat and add fenugreek seeds, onion seeds and fennel seeds. Fry for few seconds on a low flame.

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Add chopped ginger and green chillies and saute for a minutes.

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Add tomato puree and kasuri methi. Cook for few minutes.

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Stir in all the spices.

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Add the chopped pumpkin.  

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Stir to coat masala all over the pumpkin.

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Add ½ cup of water and cover it with a lid. Cook till the pumpkin pieces become soft and get pressed by hand.

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Add mango powder and sugar and cook it uncovered till the whole water dries up. At this stage, you can mash it or keep the pieces intact. This depends on your liking. I generally don’t mash it.

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Garnish with chopped coriander leaves.

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It goes well with puris. You can also have it with chapati or paratha. If making during navratri, serve it with kuttu ki roti, singhare ki poori etc.

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recipe of khatti meethi kadoo ki sabzi


Prep Time: 10 min           Cooking Time: 15 min               Serves: 4


Ingredients

Pumpkin/ petha/ kadoo
500 grams
Tomatoes
2, pureed
Ginger
1 inch, chopped
Green chillies 2, chopped
Mustard oil 2 tablespoons
Fenugreek seeds


½ teaspoon
Onion seeds/kalonji ½ teaspoon
Turmeric powder½ teaspoon
Fennel seeds/saunf 1 teaspoon
Red chilli powder ½ teaspoon
Coriander powder
1 teaspoon
Mango powder/ amchur 1 teaspoon
Sugar 2 teaspoons
Salt to taste
Coriander to garnish

Method:

  1. Wash peel and chop  kadoo into 1 inch pieces.
  2. Take mustard oil in a pan and heat it to its smoking point.
  3. Reduce the heat and add fenugreek seeds, onion seeds and fennel seeds. Fry for few seconds on a low flame.
  4. Add chopped ginger and green chillies and saute for a minutes.
  5. Add tomato puree and cook for few minutes.
  6. Add kasuri methi and stir for few seconds.
  7. Stir in all the spices.
  8. Add the chopped pumpkin.  
  9. Stir to coat masala all over the pumpkin.
  10. Add ½ cup of water and cover it with a lid. Cook till the pumpkin pieces become soft.
  11. Add mango powder and sugar and cook it uncovered till the whole water dries up. 
  12. Garnish with chopped coriander leaves.

I am sending this recipe for Blogging Marathon #66 Week 3 Day 3
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#66

 

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