Kaddu ki sabzi (pumpkin)

  Ingredients

200 gms yellow pumpkin
1 heaped t sp panch puran (mix mustard seeds,saumph/fennel, methi/ fenugreek, jeera/cumin, kalonji/onion seeds in equal quantities and store.)
 1dry red chilli
1t sp. chopped ginger
1/2 t sp coriander powder
salt to taste
chilli powder to taste
1/2 t sp amchur(mango powder) or 1 tsp tmrind pulp or a few drops of lemon juice
3-4 tsps cooking oil
corriander /cilantro for garnishing

Method

• peel, wash and cut the pumpkin into cubes
• heat oil in a kadai or frypan till it begins to smoke, lower heat, add the dry red chilli broken into two pieces
• add the panch puran and as it begins to splutter add the pumpkin and stir well
• add coriander powder,salt and chilli powder(optinal) and stir well for a minute
• add the chopped ginger
• cover the pan with a tight fitting lid and let the pumpkin cook  on low heat in its own steam
• stir after 3 minutes and cover again.It should leave moisture which should be enough to cook it but if it seems dry, sprinkle a bit of water.
• let it cook covered till tender stirring once or twice
• Remove cover and dry out the extra moisture if any
• add the mango powder/ tamrind pulp/ lemon juice and mix it in
• cook for a further2-3 minutes .The pumpkin should be soft and begining to break but should not have any water left.
• transfer to a serving bowl and garnish with coriander/cilantro leaves and ginger julliens
• tastes best with puri or roti and is pretty good with rice and daal