Ingredients
500 g pumpkin, peeled and cut into cubes
1 tablespoon panch phoron (a mix of spices)
2 tablespoons vegetable oil
1 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon salt
200 ml water
2 green chilies, slit
2 tablespoons fresh coriander, chopped
Method
Heat the vegetable oil in a pan over medium heat.
Add the panch phoron and let it sizzle for a few seconds.
Stir in the turmeric powder, chili powder, and salt, cooking for another minute.
Toss in the pumpkin cubes and the green chilies, mixing well to coat them with the spices.
Pour in the water, cover, and simmer until the pumpkin is soft, about 15 to 20 minutes.
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