One medium sized pumpkin/kaddu
2 table spoon oil
A Generous pinch of Asaefoetida
1 tea spoon cumin seeds
1/2 tea spoon red chili powder
1/2 tea spoon coriander powder
1/2 tea spoon turmeric powder
2 medium sized green chillies finely chopped
1 Table spoon chopped fresh coriander leaves for garnishing
1/2 tea spoon mustard seeds
5-6 cloves of garlic
Salt to taste
1 or 2 dry red chilies
1/4 tsp garam masala powder
1/2 tea spoon sugar (I personally love this but not added today 🙂 )
1 tea spoon dry mango powder/amchur
1 cup water (only if required)
1. Wash the pumpkin, peel and chop the pumpkin into one inch cubes.
2. Heat oil in a heavy bottomed pan or kadhai.
3. Crackle cumin seeds and mustard seeds.
4. If opted, add the red chilies and fry for 10-15 seconds.
5. Add garlic and green chillies and saute on low flame for a minute.
6. Add powdered asaefoeiteda
7. Add red chilli powder, coriander powder, turmeric powder and saute on low flame for 20 seconds.
8. Add the chopped pumpkin and salt to taste and mix well. (Add Dry mango powder if opted)
9. Cook covered for 15-20 minutes (or till the pumpkin becomes soft and mushy)
10. It should neither be dry nor watery.
–Note: Sprinkle garam masala powder (if opted for)
11. Garnish with fresh chopped coriander leaves and serve hot with phulkas or with white rice.