Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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!