Pumpkin Subji

INGREDIENTS: (Serves 4)

• Half pumpkin 

• 2 white or red onions 

• 3 tblsp coriander powder 

• 1 teaspoon turmeric powder 

• 1 teaspoon cumin seeds 

• 1 teaspoon fenugreek seeds 

• 1 teaspoon fenugreek powder 

• 1 teaspoon ginger - grated 

• 1 teaspoon garlic - minced 

• ½ teaspoon chili flakes (optional) 

• 5 tblsp of mustard oil (or olive oil) 

• 1½ tsp salt (or to taste) 

• Chopped oriander leaves 

METHOD:

1. Chop the pumpkin into small chunks and thinly slice the onions. 

2. In a heavy based pan, add two tablespoons of mustard or olive oil and saute ½ teaspoon of ginger, ½ teaspoon of garlic, ½ teaspoon cumin seeds and ½ teaspoon fenugreek seeds for a minute.

3. Then add the sliced onions, ½ teaspoon turmeric powder, ½ teaspoon coriander powder, ½ teaspoon salt and fry the onions for a few minutes on a low flame until cooked.

4. Remove the onions from the pan and set aside in a bowl.

5. In the same pan heat 3 tablespoons of mustard or olive oil and saute ½ teaspoon of ginger, ½ teaspoon of garlic, ½ teaspoon cumin seeds and ½ teaspoon fenugreek seeds for a minute.

6. Then add  ½ teaspoon turmeric powder, 2 tablespoons of coriander powder, ½ teaspoon chili flakes (optional), 1 teaspoon salt and add the pieces of pumpkin coating it with the masala paste as you continue to cook on a low flame.

7. Cover the pan with a lid and occasionally stir the pumpkin.

8. If it appears a little dry , you can add a tablespoon of water.

9. Continue to cook until the pumpkin pieces are tender.

10. Add the onions to the pumpkin and mix well., cooking them together for another few minutes.

11. Enjoy with roti or rice.