How to make Pethe Ki Sabzi - A beautiful blend of Pumpkin, coconut and raw mango.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : White Pumpkin (सफेद कद्दू ), Raw Mango (कच्चा आम)

Cuisine : Indian

Course : Main Course Vegetarian

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Pethe Ki Sabzi Recipe Card

Pethe Ki Sabzi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Pethe Ki Sabzi checkout Aviyal, Pumpkin Paal Kootu. You can also find more Main Course Vegetarian recipes like Vegetable Jhalfraizee, Simple Cauliflower Sabzi, Vendakkai Mor Thalippu, Ambe Dal.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Pethe Ki Sabzi Recipe

  • White Pumpkin 500 gram

  • Raw Mango

  • Raw mango peeled 1 medium

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coconut scraped 1 cup

  • Cumin seeds 1 teaspoon

  • Oil 4 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 10-12


Step 1

Bring 2-3 cups of water to a boil in a deep non-stick pan.Deseed petha, peel it and cut into 1 inch pieces. Add to the boiling water.

Step 2

Cut raw mango into 1 inch pieces and add to the boiling water. Add salt, turmeric powder and red chilli powder. Cover and allow to cook.

Step 3

Grind coconut, cumin seeds and ¼ cup water into a fine paste. Add coconut paste to the cooked petha. Cover and cook for 5 minutes.

Step 4

Heat a non-stick tempering pan and add oil. Add mustard seeds and curry leaves. Pour tempering over the petha and cover immediately to trap the flavours. Keep covered for a few seconds.

Step 5

Open the lid and mix. Serve hot.