Punjabi Pethey Ki Sabzi

Ingredients

• • Ghee - 2 tablespoons
• • Cumin seeds - 1 teaspoon
• • Coriander seeds (crushed) - 1 teaspoon
• • Asafoetidas - ¼ teaspoon
• • Fenugreek seeds - 1 teaspoon
• • Ginger (chopped) - 1 inch
• • Green chillies (chopped) - 2
• • Onions (chopped) - 2
• • Yellow pumpkin (chopped) - 500 grams
• • Salt - as required
• • Turmeric powder - ½ teaspoon
• • Red chilly powder - 1 teaspoon
• • Sambar masala - 1 teaspoon
• • Tomatoes (chopped) - 3
• • Coriander leaves - 1 tablespoon
• • Garam masala powder - 1 teaspoon

Method

• 1. Heat ghee and add cumin seeds till it crackles.
• 2. Add coriander seeds, asafoetida and fenugreek seeds. Toss them in ghee.
• 3. Add ginger along with green chillies. Saute them for a few minutes and then add onions to saute.
• 4. When the onions have caramelized add chopped pumpkin. Add salt and combine.
• 5. Also add, turmeric, red chilly powder and sambar masala.
• 6. Add chopped tomatoes and mix. Close the lid and cook the pumpkin on high flame for one whistle or till when the pressure has reached its maximum.
• 7. Turn the flame on low and let it cook for another 15 minutes.
• 8. After that turn the flame off and let it cook in the steam. Do not open the lid.
• 9. After the steam has escaped you will see there will be water in the base of pan.
• 10. Again turn the flame on let the water evaporate.
• 11. Slightly mash the pumpkin with the back of spoon.
• 12. Add freshly chopped coriander.
• 13. Also add garam masala and a little sugar to balance the flavours.
• 14. Serve hot with roti.