Sitaphal/Kaddu/Petha/Pumpkin Ki Sabzi

Thursday 26 April 2012 | Posted by Kishi | Easy Cooking,Food,Indian Cooking

A couple of weeks back @shubhragupta had invited me over for dinner. Even though I was on a strict diet advised by my doc I decided to taste everything she had cooked. Bedmi Poori, latpata aaloo, kheera ka raita, bharva baingan and  “Sitaphal”- aka: Kaddu/Petha/Pumpkin. She had mixed both the variety that’s available easily with the local Sabzi-valas.


Pumpkin type 1: green skin and yellow from inside

Pumpkin Type 2: light beige- orange skin and buttercup yellow inside.

Mother was a bit surprised and complained that she stopped cooking the same as us kids never liked the taste.Anyhow, If  you follow me on my foodaholics FanPage or Twitter you will know that my lunches are very -very important to me. Good food makes or breaks my day.

So I decided to cook the same. Took me 20 mins in all. Quick and delicious. It tastes great with roti that has some ghee on it.

Here is the recipe:

  • 500 gms of Pumpkin -Medium Diced- with skin ( I used the green one)
  • 1 tbsp Paanch Phoran
  • 1 tsp mango powder/amchur
  • 1/2 tsp red chilli
  • ½ tsp salt
  • ¼ tsp turmeric/haldi
  • 1 tbsp mustard oil
  • Pinch of asafetida/ hing
  • 1 green chilli, sliced in half



  1. In a small pan add the mustard oil. One the oil is slightly hot add the hing
  2. Now add the paanch phoran and wait till you heard the mustard splatter. Stir regularly.
  3. Add the green chilly. Saute
  4. Add the pumpkin, and then all the masalas leaving mango powder. Stir on a high flame
  5. Cover with a lid for 10 mins and then add the Mango powder.
  6. Mix well and enjoy with a chapati.

Paanch Phoran:


This is a great spice mix you can use for different chutney’s or sabzi. Try adding the same in a moong daal tadka. Tastes great.

Equal quantities of :

  •     Cumin seeds/ Zeera
  •     Fennel seeds/ Mota Sauf dana
  •     Kalunji/ Onion Seeds/Nigella seeds
  •     Fenugreek seeds/ Meethi Seeds
  •     Mustard seeds / Moti Rai : black or brown.


PS: Thanks to Shubhra I will be cooking this regularly now!

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