Petha (Pumpkin)

Pumpkins are a rich source of many vitamins, minerals and disease fighting phytonutrients including beta carotene. For this dish we recommend using Jamaican pumpkin (shown in the second picture). This particular variety is not as starchy as the North American pumpkin. 

• 1 ½ lbs petha aka Jamaican pumpkin (washed, peeled with seeds removed and cut into 1 inch cubes)
• 1 tbsp Jaswant’s Kitchen Tadka Masala
• 1 tbsp wadhi (optional - see note below)
• 1 tsp  fenugreek seeds
• 2 tbsp oil
• 1 tsp salt
• 1 tsp tomato paste
• ½ tsp Jaswant’s Kitchen Garam Masala
• 1 tsp red chili pepper flakes (optional if you like extra heat)
• ¼ cup water

Pre-heat oven to 350°F degrees on bake setting (use convection option if your oven has it).

On the stove, heat oil on medium heat in an oven safe pan (that has a lid) and fry fenugreek seeds, crushed wadhi (if using) and red chili flakes (if using). When the color of the wadhi and fenugreek seeds starts to change and you can start to smell their fragrance, add the washed and cut up pumpkin. Stir for one minute and add Jaswant’s Kitchen Tadka Masala, salt, tomato paste and water. Mix well and raise heat to high. When the water boils and the mixture is hot and steamy, turn stove off. Cover with a tight fitting lid and place in the middle rack of preheated oven. Cook for 25 minutes.

Remove from the oven and stir.  If any water remains, cook on the stove top on medium high heat to evaporate the water. It may turn mushy but that is normal. Add Jaswant's Kitchen Garam Masala and stir.

Serve hot with a small amount of butter (optional) along with naan or fresh whole wheat chapatti. Serve with vegetable raita to offset the heat in this dish.

This recipe is usually served along with a daal or meat dish to make it a complete meal.  

Note: A wadhi is small ball of spiced lentil and vegetable paste which is fermented and sundried.  It is traditionally used in Punjabi cuisine to enhance the flavour of certain dishes. You can buy this item in most Indian grocery stores.