Ingredients:

  • 1 lb (450g) yellow pumpkin, peeled and cubed into ½ inch pieces
  • 2 tbsp (30ml) mustard oil
  • ½ tsp (3g) cumin seeds
  • ¼ tsp (1g) asafoetida (hing)
  • 1 medium (50g) onion, finely diced
  • 1 tbsp (15g) ginger-garlic paste
  • 2 medium (10g) green chilies, slit lengthwise
  • ½ tsp (3g) turmeric powder
  • 1 tsp (5g) red chili powder
  • 1 tsp (5g) dry mango powder (amchur)
  • 1 tbsp (15g) jaggery
  • ½ tsp (3g) garam masala
  • ¾ tsp (4g) salt

Instructions:

  1. Heat the mustard oil in a pan until it reaches a smoking point, then lower the heat. Add the cumin seeds and asafoetida, sautéing until they sizzle and become fragrant.
  2. Add the diced onions to the pan and sauté until they turn translucent and slightly golden.
  3. Stir in the ginger-garlic paste and slit green chilies, cooking for 1-2 minutes until the raw smell disappears.
  4. Add the turmeric and red chili powder, stirring quickly to avoid burning the spices.
  5. Toss in the pumpkin cubes and stir-fry on medium heat for 3-5 minutes to coat them in the spice mix.
  6. Cover the pan with a lid and cook on low-medium heat for 8-10 minutes until the pumpkin is fork-tender but holds its shape.
  7. Uncover the pan and sprinkle in the salt, dry mango powder, and jaggery. Stir gently for 2 minutes until the jaggery melts into a glossy glaze.
  8. Finish by sprinkling garam masala over the curry and turn off the heat.