Bhandara Style Sweet and Sour Pumpkin Sabzi

Ingredients

• 500 g Pumpkin (peeled and cut into thin square pieces)
• 1 piece Raw Green Mango (grated; if unavailable use ½ cup grated tamarind pulp or add extra jaggery)
• 2 Tbsp Mustard Oil (extra‑virgin, heated until smoking)
• 1 tsp Fenugreek Seeds (whole seeds for tempering)
• 1 tsp Fennel Seeds (whole seeds for tempering)
• ½ tsp Asafoetida (Hing) (pinch; adds depth)
• ½ tsp Kalonji (Nigella Seeds) (optional, for authentic flavor)
• 1 tsp Black Cumin (Kala Jeera) (adds earthy aroma)
• ½ cup Jaggery (grated or chopped; provides sweet balance)
• 1½ tsp Kashmiri Red Chili Powder (for color, mild heat)
• 1½ tsp Coriander Powder
• ½ tsp Chaat Masala
• ½ tsp Roasted Cumin Powder
• 1 Tbsp Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
• ½ tsp Garam Masala
• 1 tsp Salt (or to taste)
• 4 pieces Green Chilies (slit lengthwise; adjust for heat)
• 2 Tbsp Fresh Cilantro (Coriander Leaves) (finely chopped)
• ½ cup Water (boiling)

Instructions

1. Cut the Pumpkin

   Wash the pumpkin, peel it, and cut half a kilogram into thin, square‑shaped pieces about 1 cm thick.

   Time: PT10M

2. Grate the Raw Mango

   Peel the green mango, grate it using the coarse side of a grater, and measure roughly half a cup.

   Time: PT5M

3. Prepare Aromatics

   Finely chop 2 Tbsp cilantro, slit 4 green chilies lengthwise, and set aside.

   Time: PT5M

4. Measure Dry Spices

   In a small bowl combine Kashmiri red chili powder, coriander powder, chaat masala, roasted cumin powder, crushed kasuri methi, garam masala, and salt.

   Time: PT3M

5. Prepare Jaggery

   Grate or chop ½ cup jaggery into small pieces so it melts quickly.

   Time: PT2M

6. Temper Whole Spices

   Heat 2 Tbsp mustard oil in a small saucepan over medium‑high heat until it begins to smoke. Add fenugreek seeds, fennel seeds, asafoetida, kalonji, and black cumin. Stir for a few seconds, then turn off the flame.

   Time: PT5M

   Temperature: medium-high

7. Add Boiling Water

   Pour ½ cup boiling water into the hot oil‑spice mixture, stir quickly, and let it sizzle for a few seconds.

   Time: PT2M

   Temperature: high

8. Combine Main Ingredients

   In a large mixing bowl add the pumpkin pieces, grated mango, sliced green chilies, chopped cilantro, the prepared dry spice mix, and jaggery. Toss everything together, then let it sit for about 15 minutes so the flavors meld.

   Time: PT15M

9. Pressure Cook

   Transfer the marinated pumpkin mixture into the pressure cooker, close the lid, and cook on medium flame for 4 whistles (approximately 8‑10 minutes).

   Time: PT10M

   Temperature: medium

10. Finish and Serve

    Turn off the heat, allow the pressure to release naturally for 2 minutes, then quick‑release. Give the sabzi a gentle stir, taste and adjust salt if needed, and serve hot with puri, paratha, or steamed rice.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

35 g

Fat

5 g

Fiber

5 g