Pumpkin Sabzi

1. 1

   Prepare the ingredients.

   Wash, peel, and chop the pumpkin, onion, and tomatoes. Grate the ginger. Keep all the spices ready.

2. 2

   Temper the whole spices.

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoky.
   • Reduce the heat and add the cumin seeds. Let them crackle for about 30 seconds.
   • Add the asafoetida and slit green chili (if using) and sauté for a few seconds.

   TIPHeating mustard oil well removes its pungent raw smell, which is key for a pleasant flavor.
3. 3

   Sauté the aromatics.

   Add the finely chopped onion and grated ginger to the pan. Sauté until the onions turn soft and translucent, which should take about 3-4 minutes.

4. 4

   Cook the tomato masala.

   • Add the chopped tomatoes along with turmeric powder, red chili powder, and coriander powder.
   • Mix well and cook until the tomatoes become soft and mushy, and you see oil starting to separate from the masala.
   • This will take about 4-5 minutes.
5. 5

   Cook the pumpkin.

   • Add the pumpkin cubes and salt to the pan. Stir gently to coat the pumpkin with the masala.
   • Pour in the hot water, stir again, and bring to a simmer.
   • Cover the pan with a lid and cook on low to medium heat for 10-12 minutes, or until the pumpkin is tender and can be easily pierced with a fork.

   TIPStir occasionally to prevent the sabzi from sticking to the bottom of the pan.
6. 6

   Finish the sabzi.

   Once the pumpkin is cooked, gently mash a few pieces with the back of your spatula to thicken the consistency. Add the jaggery, dry mango powder, and garam masala. Mix gently and cook for another minute.

7. 7

   Garnish and serve.

   Turn off the heat. Garnish with freshly chopped coriander leaves. Let the sabzi rest for 5 minutes before serving hot with rotis or parathas.

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