Ingredients

• Pumpkin : 2 cups, peeled and diced
• Fresh methi (fenugreek) leaves : 1 cup, chopped
• Green chilies : 1-2, slit
• Mustard seeds : ½ tsp
• Cumin seeds : ½ tsp
• Curry leaves : 6-8 leaves
• Turmeric powder : ¼ tsp
• Red chili powder : ½ tsp (adjust to taste)
• Coriander powder : 1 tsp
• Garam masala : ¼ tsp (optional)
• Oil : 1 tsp
• Salt : to taste
• Water : 2-3 tbsp

Preparation

In a pan, heat oil over medium heat. Add mustard seeds and cumin seeds. Let them splutter

Add curry leaves and slit green chilies. Sauté for a few seconds until fragrant.

Stir in the diced pumpkin and turmeric powder. Mix well.

Cover and cook for 5 minutes, stirring occasionally. Add a little water if the pumpkin begins to stick.

Add chopped methi leaves, red chili powder, coriander powder, and salt. Stir well to combin

Cover again and cook for another 5-7 minutes until the pumpkin is soft and the methi leaves are cooked.

Add garam masala if desired and mix thoroughly. Cook for another minute.

Remove from heat and serve hot with roti, paratha, or rice.

Notes

1. Methi leaves can be slightly bitter; the natural sweetness of pumpkin balances it beautifully.
2. Add a pinch of jaggery or lemon juice for a different flavor twist.