Sour Sweet Petha Recipe (Yellow Pumpkin Vegetable)

Step 1: To begin making the Yellow Pumpkin Sabzi, first peel, deseed and cut the pumpkin into cubes of approximately 3/4 inch each

Step 2: Chop the green chillies as well and keep aside

Step 3: In a kadai or skillet on medium heat

Step 4: Dry roast the fennel seeds and peppercorns over medium heat till fragrant

Step 5: Transfer them to a bowl and set aside to cool

Step 6: In the same skillet, heat oil over medium heat and add the pumpkin cubes to it, stir in the salt and cook pumpkin for few minutes until it begins to become soft

Step 7: Reduce the heat to low, add sugar, salt, green chillies and stir to combine

Step 8: Cover the skillet with a lid and cook till the pumpkin softens and cooked all the way through

Step 9: In the meanwhile, pound the fennel and pepper to a coarse powder using a mortar-pestle or in the dry spice grinding jar of the mixer to a coarse powder

Step 10: Open the lid of the skillet, add the fennel-pepper powder along with dry mango powder and stir to combine

Step 11: Adjust the salt and spices to taste

Step 12: Cook for another minute or so and turn off the heat

Step 13: Stir in the chopped coriander leaves and serve

Step 14: Serve 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