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Wash pumpkin then peel and chop.
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Heat oil in a pressure cooker or pan. Add the fenugreek seeds and cumin seeds and fry for a minute on a low flame.
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Add the red chilies and fry for some 15 seconds.
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Add the chopped pumpkin and all the dry spice powders except garam masala. Add the sugar or jaggery and mix well.
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Add water and salt and cover the cooker with a lid and pressure cook for 7-8 minutes.
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If you do have a pressure cooker than cover the pan with a lid and cook the pumpkin for some 15-20 minutes till they become soft and mushy.
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Mash the cooked and soft pumpkin with a spoon and add the garam masala.
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Stir the mashed pumpkin well and cook for minute or two.
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If the sabzi still looks watery to you, then evaporate the water by cooking it without the lid. The sabzi should not be dry nor watery, just in between.
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Garnish with cilantro leaves.