Sweet and Spicy Mustard Oil Pumpkin Sabzi

Ingredients

• 500 g Pumpkin (peeled, deseeded, sliced very thin (about 2 mm))
• 2 tbsp Mustard Oil (use authentic Indian mustard oil for flavor; heat until it smokes)
• 2 tsp Fenugreek Seeds (dry toasted until golden brown)
• 1.5 tsp Salt (regular table salt)
• 0.25 tsp Black Salt (optional, adds tangy flavor)
• 0.5 tsp Roasted Cumin Powder (made by dry‑roasting cumin seeds then grinding)
• 2 tsp Coriander Powder (freshly ground if possible)
• 1 tsp Kashmiri Red Chili Powder (mild, gives bright red color)
• 2 pieces Green Chilies (long, thick; sliced lengthwise)
• 1 tsp Ginger (freshly grated)
• 5 tsp Sugar (white granulated)
• 2 tbsp Water (just enough to create steam; can add more if pan is dry)

Instructions

1. Prepare the pumpkin

   Peel, deseed and slice the pumpkin into very thin pieces (about 2 mm thick) so it cooks quickly and evenly.

   Time: PT5M

2. Heat mustard oil

   Add 2 tbsp mustard oil to the pan and heat on medium‑high until it begins to smoke, indicating the raw mustard flavor has evaporated.

   Time: PT3M

   Temperature: 180°C

3. Toast fenugreek seeds

   Add 2 tsp fenugreek seeds to the hot oil and fry, stirring constantly, until they turn golden brown.

   Time: PT2M

   Temperature: 180°C

4. Add pumpkin slices

   Add the thinly sliced pumpkin to the pan, toss quickly so each piece is coated with oil and fenugreek seeds.

   Time: PT3M

   Temperature: Medium

5. Add spices and aromatics

   Sprinkle 1.5 tsp salt, 0.25 tsp black salt, 0.5 tsp roasted cumin powder, 2 tsp coriander powder, 1 tsp Kashmiri red chili powder, the sliced green chilies and 1 tsp grated ginger. Stir well to coat the pumpkin.

   Time: PT2M

   Temperature: Medium

6. Add sugar and water, steam

   Stir in 5 tsp sugar and 2 tbsp water, then cover the pan with a lid. Cook on low‑medium heat for 6‑7 minutes until the pumpkin is about 95 % tender.

   Time: PT7M

   Temperature: Medium‑Low

7. Final seasoning

   Uncover, taste and adjust salt if needed. Cook uncovered for another 2 minutes so any excess liquid evaporates and a light glaze forms.

   Time: PT2M

   Temperature: Medium

8. Serve

   Transfer the pumpkin sabzi to a serving bowl. Optionally drizzle a little extra mustard oil and garnish with fresh coriander leaves.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

3 g