Pumpkin Sabzi

Pumpkin is a vegetable I rarely buy and I think that is because I am not sure of how to use it. The first time I actually tried cooking with pumpkin is while making Pumpkin Sambar (click here for the recipe). That is how I realised the unique sweet taste of pumpkin that actually goes well with spices. I had never had a pumpkin sabzi before until one of my colleagues (who is from Punjab) shared her tiffin with me one day, during our office lunch. I was quite surprised at how delicious it was. 

Unfortunately I cannot recollect the recipe she shared with me but I do remember it was very simple. So I thought of trying out my own way and it turned out to be a yummy side dish for rotis. I guess now I can add pumpkins also to my list of veggies. Once in a while it is a good change! I enjoy this sabzi with raita and pickle of my choice as then you can get a sense of all the flavours - sweet, sour, spicy :)

Check out this interesting slideshow from huffingtonpost to know more about the health benefits of pumpkins. Definitely worth adding it to your diet! And here is one way...

Pumpkin Sabzi: Recipe

Ingredients:

• Pumpkin - 500g, diced into medium size 
• Onion - 2 medium, finely chopped
• Garlic - 4 cloves, finely chopped
• Dry red chilli - 2
• Green chilli - 2 slit
• Red chilli powder - 1/2 tsp
• Coriander powder - 1 tsp
• Garam masala - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Cumin seeds - 1/4 tsp
• Salt to taste
• Amchur (dry mango) powder - 1 tsp
• Water - less than 1/4 cup
• Oil - 2 tbsp

Method:

1. Heat oil in a pan and add the cumin seeds. As they begin to crackle, add the dry red chilli, finely chopped onion and garlic. Saute well for few minutes till they are golden brown.
2. Add the slit green chilly and the dry spices - red chilly, turmeric, coriander, garam masala and amchur. Add salt to taste and mix well.
3. Add the pumpkin pieces followed by the water. Cover and let it cook on medium flame till soft and mushy. Keep stirring from time to time so that it does not stick to the bottom of the pan. 
4. Once done serve hot with roti, raita and pickle.