Green pumpkin, or hara petha, is a versatile vegetable with a firm rind and pale green to white flesh. Commonly used in Indian curries, stews, and festive dishes, it softens quickly when cooked and readily takes on spices. Its mild flavor makes it suitable for both savory dishes and sweet preparations. Hara petha is often paired with jaggery, coconut, or lentils depending on the region. Select pumpkins that are heavy for their size, with smooth, unblemished skin. This seasonal vegetable is valued in home kitchens for its adaptability and comforting, hearty texture.
 
Recipe You Should Definitely Try:
Green Pumpkin Sambar (Hara Petha Sambhar)
 
 Ingredients:
 
For the sambar:
 
Green pumpkin (hara petha) – 1 cup, peeled and cubed
Toor dal (split pigeon peas) – ½ cup
Tamarind – lemon-sized ball (or 1 tbsp paste)
Onion – 1 small, sliced (optional)
Tomato – 1, chopped
Turmeric – ¼ tsp
Sambar powder – 2 tbsp
Salt – to taste
Water – as needed
 
For tempering:
 
Mustard seeds – ½ tsp
Dry red chilies – 1–2
Hing (asafoetida) – a pinch
Curry leaves – 8–10
Oil or ghee – 1 tbsp
 
 
 Method:
 
Cook dal:
Wash toor dal and pressure cook it with 1¼ cups water, a pinch of turmeric, and a drop of oil for 3–4 whistles until soft. Mash and keep aside.
Cook pumpkin:
In a pan, boil green pumpkin cubes with a little turmeric and salt until soft but not mushy (around 8–10 minutes).
Prepare tamarind water:
Soak tamarind in ¼ cup hot water for 10 minutes. Squeeze and extract the juice. (Or use ready-made tamarind paste.)
Combine everything:
Add tamarind water, chopped tomatoes, and sambar powder to the cooked pumpkin. Let it boil for 5 minutes.
Add dal:
Mix the mashed dal into the boiling mixture. Add more water as needed for consistency. Let it simmer for another 5–7 minutes.
Prepare tempering:
In a small pan, heat oil/ghee. Add mustard seeds, let them splutter. Add dry red chili, hing, and curry leaves.
Finish:
Pour the tempering into the sambar. Mix well and simmer for 1 more minute. Turn off heat.
 
 Pairs With:
 
Steamed rice, idli, dosa, or pongal. Add papad or sabzi on the side for a complete meal.