Ingredients: grams Kaddu (Parangikai/ Pumpkin) - cut into 1 inch cubes, inch Ginger - finely chopped, teaspoon Garlic - finely chopped, teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Mustard seeds, teaspoon Fennel seeds (Saunf), teaspoon Cumin seeds (Jeera), teaspoon Kalonji (Onion Nigella Seeds), pinch Asafoetida (hing), Green Chillies - slit, teaspoon Red Chilli powder, teaspoon Amchur (Dry Mango Powder), teaspoon Turmeric powder (Haldi), teaspoon Garam masala powder, Oil, - to taste, teaspoon Punjabi style mango pickle - use only the masala and not the pieces, sprig Coriander (Dhania) Leaves - finely chopped, Vegetarian diet
Instructions: To begin making the Achari Kaddu Ki Sabzi, combine the pumpkin along with 1.4 cup of water and salt and pressure cook for 1 whistle. Turn off the flame. Drain the remaining water and transfer the pumpkin into a bowl. Heat a skillet with oil on medium flame, add the mustard seeds, fenugreek seeds, fennel seeds, onion seeds and cumin seeds, allow them to sizzle.  Add a pinch of asafoetida, then add the ginger, garlic and green chilli and saute for few seconds Sprinkle some salt, and add the other masalas- red chilli powder, amchur powder, turmeric powder and garam masala. Add in only the masala/gravy from the Punjabi pickle. Finally add in the cooked pumpkin cubes, coriander leaves and give Achari Kaddu Ki Sabzi a good stir. Serve the Achari Kaddu Ki Sabzi Recipe along with Phulka and Dal Banjara Recipe - Langar Wali Dal by the side to enjoy your lunch meal.