Yellow pumpkin cooked dry with mustard seeds, fenugreek and amchur — the Pahadi version of pumpkin sabzi with a distinct sharpness, paired classically with jholi and rice.
Ingredients
500g yellow pumpkin — peeled, deseeded and cubed 2 cm
2 tbsp mustard oil
1 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp asafoetida
2 dried red chillies
1/2 tsp turmeric
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp amchur (dried mango powder)
Salt to taste
Fresh coriander to garnish
Method
Heat 2 tbsp mustard oil to smoking in a pan.
Reduce to medium. Add mustard seeds and fenugreek seeds — they will pop and sizzle together.
Add asafoetida and dried red chillies.
Add pumpkin cubes. Toss to coat with the spiced oil.
Add turmeric, coriander powder, red chilli powder and salt.
Toss well so every piece of pumpkin is coated.
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.
Uncover. Increase to medium-high. Cook 3 to 4 minutes, tossing, until completely dry and pumpkin cubes have slight golden edges.
Add amchur. Toss. Taste — the sabzi should be mildly sweet from pumpkin but balanced by the sharpness of mustard oil, fenugreek and amchur.
Garnish with coriander. Serve alongside jholi (thin yogurt curry) poured over rice — this is the quintessential Pahadi lunch combination.