Ingredients: cup Gawar Phali (Kothavarangai / Cluster beans) - washed strings removed and cut, cup Kaddu (Parangikai/ Pumpkin) - peeled and chopped, Onion - chopped, Garlic - crushed, Dry Red Chillies - chopped (or 1 teaspoon red chilli powder), teaspoon Methi Seeds (Fenugreek Seeds), teaspoon Asafoetida (hing), teaspoon Fennel seeds (Saunf) - toasted and crushed, teaspoon Coriander Powder (Dhania), teaspoon Cumin seeds (Jeera), teaspoon Mustard seeds, teaspoon Amchur (Dry Mango Powder), teaspoons Roasted Peanuts (Moongphali) - powdered (optional), teaspoon Turmeric powder (Haldi), Oil - as required, - to taste, (Dhania) Leaves - for garnishing, Vegetarian diet
Instructions: To begin making the Gavar Pumpkin sabji, first heat a small wok.Add the fennel seeds. Toast them lightly and cool. Crush them coarsely using a mortar pestle or a rolling pin.Heat oil in a pressure pan or wok. Add the mustard seeds and once they splutter add the cumin seeds.Add the methi seeds, red chillies, hing and turmeric. Add the crushed garlic and onion and saute for a minute.Add the gavar beans and pumpkin pieces. Add the other spices including crushed fennel, coriander powder, amchur powder (or tamarind pulp) and mix well.Season with salt and add 1/2 cup (or more) water. Pressure cook for 1 whistle and 5 minutes on low heat or till the beans and pumpkin just become soft.You can alternatively cook covered in a wok till the vegetables just become soft.Adjust the water quantity (depending on whether you want a dry sabji or wet), sprinkle peanut powder (if using). Mix well and cook for 1-2 minutes.Serve hot garnished with coriander leaves. Serve Gavar Pumpkin Sabji as a side dish with Panchmel Dal and hot Phulkas.