Ingredients:
500 grams yellow pumpkin
1 teaspoon cumin seeds, zeera
1/4 level teaspoon nigella seeds (kalonji)
1 medium onion skinned and finely chopped
1/4 cup oil
1 inch piece ginger fresh, peeled & chopped
1/2 level teaspoon turmeric powder (haldi)
1 teaspoon salt
1 teaspoon chili powder
2 medium tomatoes, roughly chopped
1 teaspoon garam masala
2 tablespoon coriander, fresh, chopped
2 – green chilies chopped

How to Cook:
1.Heat oil in a heavy based saucepan over high heat. Add cumin and nigella seeds. They should pop at once. Add the onions, reduce heat to low and stirring frequently, fry for 5-8 minutes until the onions turns to a light brown color.
2. Add ginger and fry for a minute and then add chili power, turmeric, coriander powder, salt and 3-4 tablespoons of water. Stir and fry for another minute.
3. Add tomatoes and stirring frequently, fry the onion mixture for about 5 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
4. Peel, and remove the seeds of the pumpkin and cut into small cubes. Add pumpkin to tomato mixture, mix well, reduce the heat, cover and allow to cook in its own juices for about 30 minutes or until tender. Mash a few pieces with the back of a wooden spoon.
5. Add garam masala, coriander leave and green chilies. Mix well and cook for few more minutes.
5. Add garam masala, coriander leave and green chilies. Mix well and cook for few more minutes.
7. Serve with plain boiled rice and Mixed Pickle

This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve with Chapati (Roti)

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