Ingredients

• Pumpkin (peeled and cubed): 2 cups
• Mustard seeds: ½ teaspoon
• Cumin seeds: ½ teaspoon
• Green chilies: 1-2 (finely chopped)
• Onion: 1 small (finely chopped)
• Garlic: 2-3 cloves (minced)
• Ginger: ½ inch (grated)
• Tomatoes: 1 medium (finely chopped)
• Turmeric powder: ¼ teaspoon
• Red chili powder: ½ teaspoon
• Coriander powder: 1 teaspoon
• Amchur (dry mango powder): ½ teaspoon
• Salt: to taste
• Oil: 1 tablespoon
• Fresh coriander leaves: for garnish

Preparation

Boil or steam the pumpkin pieces until soft.

Mash the cooked pumpkin to a smooth texture and set aside.

Heat oil in a pan.

Add mustard seeds and cumin seeds; let them splutter.

Add green chilies, onions, garlic, and ginger. Sauté until the onions turn golden brown.

Add turmeric powder, red chili powder, and coriander powder. Cook for a few seconds.

Stir in the tomatoes and cook until they become soft and oil starts to separate

Add the mashed pumpkin and mix well with the spices.

Season with salt and amchur powder. Cook for 2-3 minutes on low heat, stirring occasionally.

Turn off the heat and garnish with fresh coriander leaves.

Servings: 2-3