- 1 Pumpkin (Cut into Big Cubes With Skin On)
- Paanch Phoron (5 Spice)
- 1 Pinch Saunf (Fennel Seeds)
- 1 Pinch Kalonji (Nigella Seeds)
- 1 Pinch Jeera (Cumin Seeds)
- 1 Pinch Methi (Fenugreek Seeds)
- 1 Pinch Rye (Mustard Seeds)
- 1 Pinch Turmeric Powder
- 1 Pinch Red Chili Powder
- 1 Pinch Coriander Powder
- 1 Punch Hiing (Asofoetida)
- 1 Tbsp Mustard Oil
- 2 Tbsp Water
- Fresh Coriander for Garnish
- Salt to Taste
Prep: 15 minutes
Refrigeration: 20 minutes
- In a pressure cooker, heat mustard oil & add the paanch phoron spices & let them splatter. Be careful as to not burn the spices otherwise you will get a very bitter taste.
- Now add the chopped pumpkin dices with skin (if you remove the skin then the pumpkin will become mash while cooking in the pressure cooker) & add the salt, coriander, chilly, turmeric powders & hing & mix well/sauté for 1-2 mins on med low flame.
- Add a little bit of water (I like a bit of gravy to eat with my rice) & mix well & close the lid of the pressure cooker & cook it for 2-3 whistles or till its cooked well (this totally depends on your cut/size of the pumpkin cubes). Adjust salt.
- Garnish with freshly chopped coriander.
- Enjoy with a bowl of rice or hot chapattis or as a side dish.
- Tip – if you are not using a pressure cooker then boil the pumpkin & then just pour a tadka of the spices & powders heated in oil over your boiled pumpkin cubes. You can use dudhi (gourd), sweet potato, carrots or potato too instead of the pumpkin.