Petha Wadi Sabzi Recipe
A mouthwatering North Indian Sabzi of sun dried lentil cakes called wadis and pumpkin in a tomato onion base, flavoured with everyday Indian spices. Serve best with roti or phulka and a dal or raita on the side.
One of the very tempting sabzi is this Petha wadi sabzi. Wadi is made of moong dal. It is sundried balls made of yellow lentils both split or whole ones with green skin on it. It’s usually made from sprouted moong, hence wadi it’s very nutritious with loads of vitamins and minerals in it.
Wadi and yellow pumpkin flavours blend very well together and this sabzi is one of the most delicious sabzi you would have ever made. The combination of spices and the wadi in this sabzi makes it lip smacking good.
Serve Petha Wadi Sabzi Recipe with Homemade Butter Naan, Kashmiri Style Paneer Masala and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for dinner.
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3-4 Servings
Ingredients
- 2 cups Badi (wadi)
- 1 cup Kaddu (Parangikai/ Pumpkin)
- 2 Onions , finely chopped
- 2 Tomatoes , finely chopped
- 1/2 inch Ginger , finely chopped
- 4 cloves Garlic , finely chopped
- 4 Green Chillies , slit
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 tablespoon Oil
- Salt , to taste
- Coriander (Dhania) Leaves , a few, to garnish
How to make Petha Wadi Sabzi Recipe
To begin making Petha Wadi Sabzi Recipe, in a pan heat oil. Add cumin seeds to hot oil and allow it to crackle.
Once the cumin seeds have crackled add finely chopped onions and saute until translucent. Add ginger, garlic and saute for a few seconds till the aromas come through.
Once done add finely chopped tomatoes and cook until tomatoes turn mushy.
After the tomatoes are mushy and cooked add the spice powders, red chilli powder, coriander powder, turmeric powder along with salt, mix well to combine.
Add diced pumpkin, wadis and mix. Saute for 3 to 5 minutes.
Add 1/2 to 3/4 cup water to the Petha Wadi Sabzi, cover and cook until pumpkin is cooked. Let the water evaporate and the sabzi come together.
Turn off stove and transfer the sabzi to serving bowl. Garnish Petha Wadi Sabzi with coriander leaves.
Serve Petha Wadi Sabzi Recipe with Homemade Butter Naan, Kashmiri Style Paneer Masala and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for dinner.
