Petha Wadi Sabzi Recipe: A North Indian Delight
Dive into the vibrant flavors of North Indian cuisine with this delightful Petha Wadi Sabzi, a wholesome dish that brings together the unique taste of pumpkin and the rich, savory essence of wadi (dried lentil dumplings). This recipe, which serves four, makes for a perfect side dish, full of high-protein vegetarian goodness, making it a fantastic addition to your dining table, especially when paired with warm homemade butter naan and a refreshing kachumber salad.
Ingredients
| Ingredient | Quantity |
|---|---|
| Badi (wadi) | 2 cups |
| Kaddu (Parangikai/Pumpkin) | 1 cup |
| Onions (finely chopped) | 2 |
| Tomatoes (finely chopped) | 2 |
| Ginger (finely chopped) | 1/2 inch |
| Garlic (finely chopped) | 4 cloves |
| Green Chillies (slit) | 4 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1 tablespoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Salt | To taste |
| Coriander (Dhania) Leaves | A few for garnish |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Protein | ~10g |
| Carbohydrates | ~30g |
| Dietary Fiber | ~5g |
| Fat | ~8g |
| Sodium | ~200mg |
Preparation Steps
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Heat the Oil: Begin by heating the sunflower oil in a large pan over medium heat. Once the oil is hot, add the cumin seeds and allow them to crackle, releasing their aromatic essence into the oil.
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Sauté the Onions: Add the finely chopped onions to the pan and sauté them until they become translucent, which should take about 4-5 minutes.
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Add Aromatics: Next, stir in the chopped ginger and garlic. Sauté for a few more seconds until the wonderful aromas fill the kitchen.
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Incorporate the Tomatoes: Add the finely chopped tomatoes and cook until they turn soft and mushy, stirring occasionally to prevent sticking.
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Mix in the Spices: Once the tomatoes are well-cooked, sprinkle in the red chilli powder, coriander powder, turmeric powder, and salt. Mix thoroughly to combine the spices with the tomato mixture, allowing them to release their flavors.
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Add the Vegetables: Incorporate the diced pumpkin and the wadis, mixing everything together. Sauté this mixture for an additional 3 to 5 minutes, allowing the flavors to meld.
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Cooking the Sabzi: Pour in about 1/2 to 3/4 cup of water, enough to help the pumpkin cook through but not so much that the dish becomes watery. Cover the pan and let it cook until the pumpkin is tender, approximately 10-15 minutes. Remove the lid and allow any excess water to evaporate, helping the sabzi come together.
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Finishing Touches: Once cooked, turn off the stove and transfer the Petha Wadi Sabzi to a serving bowl. Garnish generously with fresh coriander leaves for a burst of color and flavor.
Serving Suggestions
This Petha Wadi Sabzi is best enjoyed hot, served alongside Homemade Butter Naan for a delightful experience. Pair it with Kashmiri Style Paneer Masala for a hearty meal, and complement it with a Kachumber Salad made from fresh cucumber, onion, and tomatoes to add a refreshing crunch.
Conclusion
The Petha Wadi Sabzi encapsulates the essence of North Indian cooking—rich, flavorful, and satisfying. With its wholesome ingredients and simple preparation, this dish will surely be a favorite in your home, perfect for family dinners or special occasions. Enjoy the warmth and comfort that comes with every bite of this delectable dish!
