Step-by-Step Instructions

1. 1.Prepare Pumpkin

   Wash the pumpkin thoroughly. Cut it in half and scoop out the seeds and fibrous parts. Then, cut the pumpkin into slices. Peel the skin from the pumpkin slices.

2. 2.Dice Pumpkin Flesh

   Dice the peeled yellow pumpkin flesh into medium-sized cubes. Avoid cutting them too small to prevent them from becoming mushy during cooking.

3. 3.Dice Pumpkin Peels

   Finely dice the green pumpkin peels into small pieces.

4. 4.Sauté Onions

   Heat 1/2 cup of oil in a pan. Add the sliced onions and fry them for 5-6 minutes until they turn light pink and soft.

5. 5.Add Curry Leaves

   Once the onions are lightly fried, add 1-2 tablespoons of curry leaves (optional) and fry for another minute until they crackle slightly.

6. 6.Add Pumpkin Peels

   Add the finely diced pumpkin peels to the pan and stir-fry with the onions and curry leaves for 1-2 minutes.

7. 7.Cook Pumpkin Peels

   Cover the pan and cook the pumpkin peels on medium flame for 3-4 minutes until they soften.

8. 8.Add Spices

   Once the peels are soft, add 2 tablespoons of chili flakes, salt to taste, and 1 teaspoon of nigella seeds (kalonji). Stir well to combine.

9. 9.Add Pumpkin Flesh

   Add the diced yellow pumpkin flesh to the pan and mix gently with the spiced peels.

10. 10.Add Water and Cook

    Pour in 1/2 cup of water, give it a gentle stir, then cover the pan. Cook on a slow-medium flame for 4-5 minutes until the pumpkin becomes tender.

11. 11.Add Tamarind Pulp and Green Chilies

    Once the pumpkin is tender, add 2 tablespoons of thick tamarind pulp and 3-4 medium (or 6-7 small) green chilies. Mix everything thoroughly.

12. 12.Adjust Seasoning

    Taste the sabzi and adjust the salt, chili, and tanginess as needed. The video shows adding more salt and tamarind pulp to achieve the desired balance.

13. 13.Add Mint Leaves and Garam Masala

    Sprinkle fresh mint leaves and 1/2 teaspoon of garam masala powder over the sabzi.

14. 14.Rest and Serve

    Turn off the flame, cover the pan, and let the sabzi rest for 2-4 minutes. This allows the flavors of mint and garam masala to infuse. Serve hot.