This White Pumpkin Recipe with Fish is a delightful dish that’s easy to prepare and is sure to leave your taste buds tingling.

White pumpkin is a versatile vegetable that you can enjoy with both vegetarian and non-vegetarian dishes.

I have shared two recipes using white pumpkin: ‘Petha ki Sabji‘ and a white pumpkin recipe.

Both of these are vegetarian recipes. I am going to give a white pumpkin recipe with a fishy twist.

Bengalis also enjoy white pumpkin with mutton, and chicken, which not only taste delicious but are also healthy.

White pumpkin goes well with chickpeas (kabuli chole) too.

I will share many more recipes with all of you very soon.

This white pumpkin recipe is of Bengali origin, and I am sure you will all love it.

If you like it, do give it a try.

Let’s dive right into it.

Ingredients List for White Pumpkin Recipe:

To get started, you’ll need the following ingredients:

1. Petha (Ash Gourd or White Pumpkin): 500g
2. Bay Leaves: 1
3. Mustard Seeds: 1/2 teaspoon
4. Dry Chilli: 1
5. Jeera Powder: 1 teaspoon
6. Haldi Powder (Turmeric): 1 teaspoon
7. 5 Green Chillies
8. 1/2 teaspoon Red Chilli Powder
9. 1/3 cup Grated Ginger
10. Dhaniya Leaves (Coriander)
11. Small Fish: 50g

Now that you have your ingredients ready, let’s proceed to the cooking steps.

Step 1: Preparing the Petha (White Pumpkin) and Fish

1. Peel off the Petha (ash gourd), ensuring you remove the skin.
2. Wash it thoroughly to eliminate any impurities.
3. Remove the seeds from the Petha and cut it into small pieces.
4. Don’t forget to chop the green chillies as well.
5. For the fish, cut and wash it, then marinate it with haldi (turmeric) and salt. Set it aside.

Step 2: Cooking the Dish

• Heat mustard oil in a pan and fry the small fish until they are golden brown.
• Set them aside.

• Add a bay leaf, a dry chili, and half a teaspoon of mustard seeds to the same pan.

• 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 chili powder and increase the heat to medium-high.
• Continue cooking until the excess water has dried up, and the Petha becomes tender and flavorful.

• As the dish nears completion, add the fried small fish and a generous amount of chopped Dhania (coriander) leaves for a burst of freshness and aroma.

• Continue cooking on medium to high heat until the excess water has dried up.

Step 3: Enjoy!

Now, your delightful Petha ki Sabji with Fish is ready to be served.

This unique white pumpkin recipe dish pairs exceptionally well with steamed rice, Roti, regular Roti, or Paratha.

Don’t hesitate to give this recipe a try.

Your taste buds will thank you for the burst of flavors and the intriguing combination of white pumpkin recipe and fish.

This White Pumpkin Recipe with Fish is a must-try for anyone looking to explore new flavors in their culinary journey.

It’s a harmonious blend of sweetness and spice that will leave a lasting impression on your palate.

FAQs:

• Can I use other types of fish for this recipe?
• Absolutely! You can experiment with different types of fish to suit your taste preferences.
• Is white pumpkin the same as ash gourd?
• Yes, white pumpkin is also known as ash gourd, winter melon, or simply Petha.
• Can I make this dish less spicy?
• Of course, you can adjust the amount of chili powder and green chillies to control the spiciness.
• What should I serve with this dish?
• This dish pairs well with rice, Roti, Parantha, or Rumali Roti.
• How long does it take to prepare this recipe?
• The entire cooking process typically takes around 30-40 minutes, making it a convenient option for a delicious meal.