Bhandara Style Pumpkin Sabzi

Nutrition values are AI-estimated based on ingredients.

• 1/4 cup mustard oil
• 1 tablespoon mustard seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon fenugreek seeds
• 4 whole dried red chillies
• 1/4 teaspoon asafoetida (hing)
• 500 grams pumpkin, chopped into medium-sized cubes
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• Salt to taste
• 1/8 cup water
• 1/4 cup jaggery powder
• 1 tablespoon mango powder (amchur)
• A handful fresh cilantro/coriander leaves, chopped

1. 1Heat approximately 1/4 cup of mustard oil in a black kadai (wok) on an induction cooktop.
2. 2Once the oil is hot, add 1 tablespoon of mustard seeds, 1 teaspoon of fennel seeds, and 1/2 teaspoon of fenugreek seeds.
3. 3Add 4 whole dried red chilies and 1/4 teaspoon of asafoetida to the sputtering oil and spices.
4. 4Stir the mixture briefly to temper the spices, creating an aromatic base.
5. 5Add 500 grams of chopped pumpkin cubes to the kadai.
6. 6Season the pumpkin with 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, and salt to taste.
7. 7Thoroughly mix the pumpkin with the oil and spices using a metal slotted spoon, ensuring all pieces are evenly coated.
8. 8Pour approximately 1/8 cup of water into the kadai and give the pumpkin another good stir.
9. 9Cover the kadai with a glass lid and allow the pumpkin to cook until tender.
10. 10Remove the lid, stir, and gently mash some of the softened pumpkin pieces with the slotted spoon.
11. 11Sprinkle 1/4 cup of jaggery powder and 1 tablespoon of mango powder over the cooked pumpkin.
12. 12Finally, add a handful of fresh chopped cilantro for freshness and garnish.
13. 13Mix all the ingredients well, incorporating the jaggery, mango powder, and cilantro into the pumpkin.
14. 14Cook for a short while longer to allow the flavors to meld, resulting in a rich, dark brown, and tender pumpkin dish.

These instructions are our analysis of the original video. Watch on YouTube →