Pumpkin sabzi

This year my husband was in a mood to have pumpkin sabzi also on Diwali day. So I made and found it an awesome combination with our usual dal kachori, potato tomato sabzi and cucumber raita.

Ingredients:

Pumpkin, washed, deseeded and cut into small cubes          - 3 cups

Oil  - 2 tbsps

Jeera          - ½ tsp

Fenugreek seeds     - ½ tsp

Turmeric powder    - 1/3 tsp

Red chilli powder    - ¾ tsp

Coriander pwder    - -1 ½ tsp

Garma masala powder        - ½ tsp

Salt to taste

Sugar         - 1 ½ tsps

Method:

-        Heat oil in a thick bottomed pan, add jeera and fenugreek seeds.

-        When the fenugreek seeds change color, remove the pan from the fire, add all the                        masala powders, salt and sugar and mix.

-        Add the pumpkin pieces and put the pan back on fire. Mix well and cover.

-        It will be cooked in about ten minutes. In between open and stir. If needed, add a bit of water. Mash the pieces lightly.

-        It tastes great with parathas and steamed rice