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Pethe Ki Sabzi

A beautiful blend of Pumpkin, coconut and raw mango. Pumpkin tempered with mustard seeds and cooked with coconut. This recipe is from FoodFood TV channel

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Pethe Ki Sabzi

Main IngredientsWhite Pumpkin, Raw Mango
CuisineIndian
CourseMain Course Vegetarian
Prep Time6-10 minutes
Cook time16-20 minutes
Serve4
TasteMild
Level of CookingModerate
OthersVeg

Ingredients 

  • 500 gram white pumpkin
  • 1 medium raw mango, peeled
  • Salt to taste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 cup scraped coconut 
  • 1 teaspoon cumin seeds
  • 4 tablespoons oil
  • 1/2 teaspoon mustard seeds
  • 10-12 curry leaves

Method

  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.
  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.
  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.
  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.
  5. Open the lid and mix. Serve hot.

Nutrition Info

Calories1131
Carbohydrates41
Protein11.8
Fat102.1
Other FiberCholine - 682.5mg
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