Step 1: Heat Oil and Add Whole Spices

Heat 2-3 tablespoons of mustard oil in a kadai. Once hot, add 2 bay leaves, 1/4 tsp fenugreek seeds, 1 tsp cumin seeds, 1 tsp black sesame seeds, and 1 tsp fennel seeds. Sauté until fragrant.

Step 2: Add Ginger and Chilies

Add 1 tablespoon of chopped ginger, 3-4 dried Kashmiri chilies, and 2-3 green chilies (slit or chopped) to the kadai. Sauté everything really well on medium to slow flame until the ginger is aromatic and the chilies are slightly softened.

Step 3: Incorporate Powdered Spices

Add 1 tablespoon of red chili powder, 1/2 tsp turmeric powder, and 1 tablespoon of coriander powder. Give it a good stir. To prevent the powdered spices from burning, add 1/4 cup of water and mix well.

Step 4: Add Jaggery and Tamarind Pulp

Add 1-2 tablespoons of jaggery powder for sweetness and stir until it dissolves. Cover the kadai and cook the masala until the oil separates, indicating the spices are well cooked. Then, add 2 tablespoons of tamarind pulp for a tangy flavor and stir thoroughly.

Step 5: Cook the Pumpkin

Add 300-400 grams of cubed yellow pumpkin to the kadai. Add salt as per taste and give it a good stir so that the pumpkin pieces are nicely coated with the spices and masala. Cover the kadai and slow cook until the pumpkin is tender and fully cooked.

Step 6: Mash and Finish Cooking

Once the pumpkin is cooked, take a potato masher and mash the pumpkin thoroughly to achieve a smooth texture, leaving some small chunks for bite. Stir well. Cover and cook for an additional 3-5 minutes to allow all the flavors to meld together perfectly.

Step 7: Serve

Your tasty, aromatic, tangy, and sweet yellow pumpkin sabzi is ready. Garnish with fresh chopped coriander leaves and serve hot with pooris or roti. Enjoy!

• Ensure to sauté the whole spices and ginger until aromatic before adding powdered spices.

• Add water with powdered spices to prevent them from burning and to form a smooth masala base.

• Mash the pumpkin thoroughly to achieve the traditional smooth texture of Bhandare Wale Kaddu ki Sabzi.

• Adjust the amount of jaggery and tamarind pulp to suit your preferred balance of sweet and tangy flavors.

• For a spicier version, increase the quantity of green chilies or red chili powder.