Directions
- 1Cut the pumpkin into cubes.
- 2Heat mustard oil in a pan.
- 3Add hing, dried red chillies, and cassia leaf (or bay leaf) to the hot oil and let them sizzle.
- 4Add panch phoran to the pan.
- 5Add the finely chopped ginger and cook on low heat for a minute.
- 6Add turmeric, chilli powder, and coriander powder with a small splash of water.
- 7Boil until the oil separates.
- 8Add the cubed pumpkin and salt to taste.
- 9Cover the pan and cook on low heat for 20 to 25 minutes until the pumpkin is tender.
- 10Remove the lid and add amchoor.
- 11Serve with roti and pickle.
Ingredients
- 500 g pumpkin
- 3 tbsp mustard oil
- 2 tbsp finely chopped ginger
- 2 dried red chillies
- 1 cassia leaf or bay leaf
- 0.125 tsp hing
- 1 tbsp panch phoran
- 1 tsp chilli powder
- 0.25 tsp turmeric
- 1 tbsp coriander powder
- 1 tbsp amchoor
- to taste salt
Equipment
knifechopping boardpanladlelidbowlstoveserving dish
Tips
- You don't need onion and garlic to get flavor in Indian food.
- If the pumpkin variety is soft, you can leave the skin on.
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