Petha ki Sabji is a tasty and spicy Indian vegetable dish that comes from the northern parts of India.

The main ingredient in this dish is the simple ash gourd, known as ‘Petha’ in Hindi, which turns into a flavorful and fragrant curry.

To make Petha ki Sabji, we start by peeling, removing the seeds, and cutting the ash gourd into small pieces.

We then cook it with traditional Indian spices like cumin, turmeric, and red chili powder.

Adding grated ginger and green chilies gives it an extra spicy kick.

The cooking part involves heating these spices and seasonings in mustard oil, which fills the kitchen with an inviting smell.

As the ash gourd simmers in this spicy mixture, it soaks up the flavors and becomes soft, resulting in a delightful, slightly spicy, and aromatic curry.

I finish it off by adding fresh coriander leaves, not just for color but also to make the dish taste and smell even better.

Petha ki Sabji is best when it’s served hot and goes well with steamed rice, Roti (Indian flatbread), or Parantha,

You can also be served with side dishes like panda, Dimer Kalia, baingan ka bharta, dum aloo recipe

dal fry

RECIPE CARD:

Spicy Petha ki Sabji | petha ki sabji kaise banti hai

payal debnath

Discover the deliciousness of Petha ki Sabji, a spicy Indian dish made from ash gourd and aromatic spices.

Learn how to prepare this flavorful meal and elevate your culinary skills. Explore the recipe now!"

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Prep Time 15

Cook Time 20

Total Time 34

Course Side Dish

Cuisine Indian

Servings 5 people

Calories 60 kcal

Ingredients

Ingredients:

Petha ash gourd: 500g
bay leaf: 1
Mustard seeds: 1/2 teaspoon
Dry chilli: 1
Jeera powder: 1 teaspoon
Haldi powder: 1 teaspoon
5 green chillies
1/2 teaspoon red chilli powder
1/3 grated ginger
Dhania leaves

Instructions

Cooking Petha ki Sabji

Step 1: Preparing the Petha

Peel off the Petha (ash gourd), ensuring you remove the skin.
Wash it thoroughly to eliminate any impurities.
Remove the seeds from the Petha and cut it into small pieces.
Don't forget to chop the green chillies as well.

Step 2: Cooking Process

Heat mustard oil in a pan.
Add a bay leaf, a dry chilli, and half a teaspoon of mustard seeds.
Add the grated ginger and let it cook for a few seconds until it releases its aroma.
Now, add the cut Petha (ash gourd) and the green chillies to the pan.
Sprinkle in a teaspoon of haldi (turmeric) powder and jeera (cumin) powder.
Season with salt to taste.
Stir well to ensure the spices coat every piece of the Petha.
Cover the pan and let it cook for approximately 10 minutes on medium to low heat.
Remember to stir every 5 minutes to prevent sticking or burning.
After 10 minutes, add the red chilli powder to intensify the heat.

Final Touch

Continue cooking on medium to high heat until the excess water has dried up, and the Petha becomes tender and flavorful.
As the dish nears completion, add a generous amount of chopped Dhaniya (coriander) leaves for a burst of freshness and aroma.

Notes

The approximate calorie content of Petha ki Sabji per 100 grams would be around 50 to 60 calories.

Keyword PETHA KI SABJI

Ingredients

Before we dive into the cooking process,

Let’s gather the ingredients that will make this Petha ki Sabji an unforgettable experience:

Ingredients:

Petha (ash gourd): 500g
bay leaf: 1
Mustard seeds: 1/2 teaspoon
Dry chilli: 1
Jeera powder(cumin): 1 teaspoon
Haldi powder: 1 teaspoon
5 green chillies
1/2 teaspoon red chilli powder
1/3 grated ginger
Dhania leaves

Now that we have our ingredients ready let’s proceed to the exciting part – the cooking process.

Cooking Petha ki Sabji

Step 1: Preparing the Petha

Peel off the Petha (ash gourd), ensuring you remove the skin.
Wash it thoroughly to eliminate any impurities.
Remove the seeds from the Petha and cut it into small pieces.
Don’t forget to chop the green chilies as well.

Step 2: Cooking Process

Heat mustard oil in a pan.
Add a bay leaf, a dry chili, and half a teaspoon of mustard seeds.

Add the grated ginger and let it cook for a few seconds until it releases its aroma.

Now, add the cut Petha (ash gourd) and the green chilies to the pan.
Sprinkle in a teaspoon of haldi (turmeric) powder and jeera (cumin) powder.
Season with salt to taste.

Stir well to ensure the spices coat every piece of the Petha.

Cover the pan and let it cook for approximately 10 minutes on medium to low heat.
Remember to stir every 5 minutes to prevent sticking or burning.

After 10 minutes, add the red chili powder and high the heat.

Final Touch

Continue cooking on medium to high heat until the excess water has dried up,
and the Petha becomes tender and flavorful.
As the dish nears completion, add a generous amount of chopped Dhania (coriander) leaves for a burst of freshness and aroma.

Now, your Petha ki Sabji is ready to be served

It pairs exceptionally well with steamed rice, Rumali Roti, regular Roti, or Parantha.

In the realm of Indian cuisine, Petha ki Sabji holds a special place.

Its unique blend of spices, the tenderness of the Petha, and the freshness of Dhaniya leaves create a symphony of flavors that dance on your taste buds.

This dish is not just a meal, it’s an experience that captures the essence of Indian cooking – bold, flavorful, and unforgettable.

So, the next time you’re in the mood for something spicy and comforting, try your hand at making Petha ki Sabji.

It’s a journey worth taking for food enthusiasts and a reminder that the beauty of Indian cuisine lies in its diversity and the ability to transform simple ingredients into extraordinary dishes.