Petha Wadi Sabzi 
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

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.