Petha Sabzi Recipe – Authentic Pumpkin & Fennel Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Petha Sabzi Recipe – Authentic Pumpkin & Fennel Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Petha Sabzi. It’s a simple yet incredibly flavorful dish from the heart of Indian cuisine, and one I grew up enjoying with warm phulkas and a dollop of raita. It’s a little taste of home, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Petha Sabzi isn’t just delicious; it’s also surprisingly easy to make! It’s a fantastic way to enjoy yellow pumpkin (petha) and showcases the beautiful blend of sweet, sour, and spicy flavors that Indian food is known for. Plus, it comes together in under 30 minutes – perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to create this delightful dish:

• 1 small petha (yellow pumpkin)
• 3-4 green chillies
• 1 teaspoon saunf (fennel seeds)
• ½ teaspoon whole black peppercorns
• 1 tablespoon vegetable oil
• 1 teaspoon sugar
• To taste salt
• 1 heaped teaspoon amchur (dried raw mango powder)
• A small bunch of fresh cilantro leaves

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Petha (Yellow Pumpkin) – Varieties & Selection

Petha is a specific variety of yellow pumpkin, known for its firm texture and mild sweetness. Look for one that feels heavy for its size and has a vibrant yellow color. If you can’t find petha, butternut squash can work in a pinch, but the flavor will be slightly different.

Saunf (Fennel Seeds) – Regional Variations & Aroma

Fennel seeds (saunf) are a staple in Indian cooking, adding a lovely anise-like aroma. Some regions prefer to lightly crush them before using, which releases even more flavor. I usually dry roast mine – it really wakes up the aroma!

Amchur (Dried Raw Mango Powder) – The Tangy Secret

Amchur is what gives this sabzi its signature tangy kick. It’s made from unripe green mangoes that are dried and ground into a powder. If you can’t find amchur, a squeeze of lemon juice can be used as a substitute, but it won’t have quite the same depth of flavor.

Green Chillies – Adjusting the Spice Level

Green chillies add a wonderful heat to the dish. Feel free to adjust the quantity based on your spice preference! Removing the seeds will reduce the heat.

Oil – Choosing the Right Oil for Stir-Frying

I prefer using vegetable oil for this recipe, but you can also use sunflower oil or any other neutral-flavored oil suitable for high-heat cooking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel, deseed, and dice the petha into ½-inch cubes. Don’t worry about making them perfectly uniform – a little rustic charm is perfectly fine!
2. Chop the green chillies and set them aside.
3. Now, let’s get those spices fragrant! Dry roast the fennel seeds and peppercorns in a kadhai (wok) or frying pan over medium heat for a minute or two, until they become fragrant. Let them cool completely, then grind them into a coarse powder.
4. Heat the oil in the same kadhai over high heat. Add the pumpkin cubes and stir-fry for about 2 minutes, until they start to slightly brown.
5. Add the salt, sugar, and green chillies. Give everything a good mix, then cover the kadhai and cook on low heat for 5-7 minutes, or until the pumpkin is tender. You might need to add a splash of water if it starts to stick.
6. Sprinkle the ground spice mix and amchur over the cooked pumpkin. Mix well and adjust the seasoning to your liking.
7. Finally, remove from heat, garnish with fresh cilantro leaves, and serve hot with phulkas and raita.

Expert Tips

Want to take your Petha Sabzi to the next level? Here are a few of my favorite tips:

Achieving the Perfect Texture for Petha

You want the petha to be tender but still hold its shape. Overcooking will result in a mushy sabzi, so keep a close eye on it!

Balancing Sweet, Sour & Spicy Flavors

The beauty of this dish lies in the balance of flavors. Don’t be afraid to adjust the sugar and amchur to suit your taste.

Roasting Spices for Maximum Flavor

Dry roasting the spices is a game-changer. It intensifies their aroma and flavor, adding a depth that you just can’t get from using them raw.

Preventing the Pumpkin from Becoming Mushy

Cooking on low heat and avoiding overstirring will help prevent the pumpkin from breaking down.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment – Mild to Hot

Adjust the number of green chillies to control the spice level. For a milder flavor, remove the seeds from the chillies.

Festival Adaptation – Janmashtami Special

During Janmashtami, this sabzi is often offered to Lord Krishna as part of the festive feast.

Serving Suggestions

Petha Sabzi is best enjoyed hot, straight from the kadhai! It pairs beautifully with:

• Phulkas (whole wheat flatbreads)
• Raita (yogurt dip)
• A simple dal (lentil soup)
• Steamed rice

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Got questions? I’ve got answers!

What is Petha and where does it come from?

Petha is a type of yellow pumpkin commonly used in Indian cuisine. It’s believed to have originated in North India and is particularly popular in states like Uttar Pradesh and Rajasthan.

Can I use a different type of pumpkin instead of Petha?

While petha is ideal, butternut squash can be used as a substitute. However, the flavor and texture will be slightly different.

How can I adjust the sweetness in this Petha Sabzi?

Adjust the amount of sugar to your liking. Start with 1 teaspoon and add more if needed.

What is Amchur and can I substitute it with something else?

Amchur is dried mango powder, adding a tangy flavor. Lemon juice can be used as a substitute, but it won’t have the same depth of flavor.

How do I know when the Petha is cooked perfectly?

The petha is cooked when it’s tender but still holds its shape. You should be able to easily pierce it with a fork, but it shouldn’t be mushy.