Soft Pumpkin Sabzi

1. 1

   Make the tempering.

   • Heat mustard oil in a kadai or pan over medium heat until it's slightly smoking to remove its pungency, then cool slightly.
   • Reheat the oil on medium and add the cumin seeds.
   • Let the seeds crackle and become fragrant, which should take about 30 seconds.

   TIPHeating mustard oil properly is key. It should be heated until just smoking to mellow its sharp flavor.
2. 2

   Sauté the aromatics.

   • Add the finely chopped onion and sauté until it turns soft and translucent, about 3-4 minutes.
   • Add the grated ginger and cook for another minute until the raw smell disappears.
   • Stir in the chopped tomato and cook until it becomes soft and pulpy.
3. 3

   Add the spice powders.

   • Lower the heat and add the turmeric powder, red chili powder, and coriander powder.
   • Stir continuously and cook for about 1 minute until the spices are fragrant and the oil starts to separate from the masala.

   TIPCooking the spices on low heat prevents them from burning and brings out their maximum flavor.
4. 4

   Cook the pumpkin.

   • Add the cubed pumpkin and salt to the pan.
   • Mix well to coat the pumpkin pieces with the spice masala.
   • Pour in the water, stir, and bring to a simmer.
   • Cover the pan and cook on low to medium heat for 10-15 minutes, or until the pumpkin is fork-tender.
5. 5

   Finish the sabzi.

   • Once the pumpkin is cooked, gently mash a few pieces with the back of your spoon. This helps to thicken the consistency.
   • Add the sugar and amchur (dry mango powder).
   • Mix everything well and cook for another 2 minutes, allowing the flavors to meld.

   TIPDon't mash all the pumpkin; leaving some chunks provides a nice texture to the dish.
6. 6

   Garnish and serve.

   Turn off the heat, garnish with freshly chopped coriander leaves, and give it a final stir.

7. 7

   Serve the sabzi.

   Serve the soft pumpkin sabzi hot with rotis, parathas, or as a side dish with dal and rice.

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