Pethe Ki Sabzi

Ingredients 

• 500 gram white pumpkin
• 1 medium raw mango, peeled
• Salt to taste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 cup scraped coconut 
• 1 teaspoon cumin seeds
• 4 tablespoons oil
• 1/2 teaspoon mustard seeds
• 10-12 curry leaves

Method

1. Bring 2-3 cups of water to a boil in a deep non-stick pan.Deseed petha, peel it and cut into 1 inch pieces. Add to the boiling water.
2. Cut raw mango into 1 inch pieces and add to the boiling water. Add salt, turmeric powder and red chilli powder. Cover and allow to cook.
3. Grind coconut, cumin seeds and ¼ cup water into a fine paste. Add coconut paste to the cooked petha. Cover and cook for 5 minutes.
4. Heat a non-stick tempering pan and add oil. Add mustard seeds and curry leaves. Pour tempering over the petha and cover immediately to trap the flavours. Keep covered for a few seconds.
5. Open the lid and mix. Serve hot.

Nutrition Info