Pitru Paksh is being observed from September 13th to 28th across India. During these 15 days, Hindus pay homage to their ancestors by offering them shradh prayers and saatvik food items. This food is offered to Brahmin pandits and generally includes poori, aloo ki subji, sitaphal ki subji, kheer and raita.

Sitaphal is a saatvik vegetable that tastes amazing with poori and aloo ki subji. Here is an easy recipe to cook it in no time:

Serves: 6

Preparation time: 15 minutes

Cooking time: 30 minutes


Sitaphal (petha): 1 kg

Green chillies: 3

Green coriander leaves: half cup (finely chopped)

Salt to taste

Methi (fenugreek) seeds: 1 tsp

Hing powder: ¼ tsp

Red chilli powder: 1 tsp

Coriander powder: 3 tsp

Fennel powder: 1.5 tsp

Amchoor powder: 1.5 tsp

Turmeric powder: 1 tsp

Kasoori methi: 1 tbsp

Sugar: 2 tsp

Mustard oil : 2 tbsp


Remove the hard skin of sitaphal. Wash it thoroughly and cut into small pieces. Chop green chillies.Heat mustard oil in a thick-bottomed pan. Add hing powder and fenugreek seeds. When the seeds become light brown in colour, add sitaphal pieces and give a stir. Add turmeric powder, kasoori methi and salt. Mix well and cover the pan. Cook sitaphal on medium-low flame for 20-25 minutes until it becomes soft. Add red chilli powder, coriander powder, fennel powder, amchoor powder and sugar. Stir well on medium-low flame. Cook for another 10 minutes. If there is some water left by the vegetable in the bottom of the pan, dry it away cooking on high flame for few seconds and stirring continuously. Turn off the flame. Transfer to a serving dish and garnish with coriander leaves. Khatta metha sitaphal is ready to serve with steaming hot poories. This vegetable goes well with chapati and paratha as well.