Uttarakhand Pahadi Kaddu Pumpkin Fenugreek Dry Mustard Sabzi

Method

1. 1

   Heat 2 tbsp mustard oil to smoking in a pan.

2. 2

   Reduce to medium. Add mustard seeds and fenugreek seeds — they will pop and sizzle together.

3. 3

   Add asafoetida and dried red chillies.

4. 4

   Add pumpkin cubes. Toss to coat with the spiced oil.

5. 5

   Add turmeric, coriander powder, red chilli powder and salt.

6. 6

   Toss well so every piece of pumpkin is coated.

7. 7

   Cover and cook on low heat for 12 to 14 minutes, stirring every 4 minutes, until the pumpkin is completely tender and has cooked in its own steam.

8. 8

   Uncover. Increase to medium-high. Cook 3 to 4 minutes, tossing, until completely dry and pumpkin cubes have slight golden edges.

9. 9

   Add amchur. Toss. Taste — the sabzi should be mildly sweet from pumpkin but balanced by the sharpness of mustard oil, fenugreek and amchur.

10. 10

    Garnish with coriander. Serve alongside jholi (thin yogurt curry) poured over rice — this is the quintessential Pahadi lunch combination.