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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For more recipes related to Pethe Ki Sabzi checkout Pumpkin Paal Kootu. You can also find more Main Course Vegetarian recipes like Ginger Garlic Pak Choy Gobhi Keema Raw Mango Curry Korean Pickled Vegetables
Pethe Ki Sabzi Recipe Card
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.
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
Method
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.
Nutrition Info
Calories : 1131 Kcal
Carbohydrates : 41 gm
Protein : 11.8 gm
Fat : 102.1 gm
Other : Choline - 682.5mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
