Kaddu ki Subji

I love to drool over pictures of pumpkins, and day-dream over recipes of pumpkin soup. So when I saw a pumpkin at my vegetable stall, I picked it up, even though I had no idea what to do with it. It was after getting back home that I looked for recipes, and I rather liked this one, and decided to try it out. The jury is still out on whether or not the family likes it!

1 small pumpkin/kaddu
¼ tsp methi seeds
1 tsp jeera
1 or 2 dry red chilies (optional)
½ tsp red chili powder
½ tsp turmeric powder
¼ tsp garam masala powder
1 tsp amchur
1 tsp sugar or 2 tsp crushed jaggery
2 tbsp oil or ghee
¾th cup or 1 cup water
salt to taste

Method
Wash, peel and chop the pumpkin. Remove the seeds and keep aside either for planting or for making roasted pumpkin seeds
Heat oil/ghee in a pressure cooker, temper with methi seeds and jeera, and fry for a minute on a low flame. Add red chilli, chopped pumpkin, and haldi and red chilli powder. Mix it well, add sugar, salt and water, cover the cooker, and let it cook for 8 minutes (after the first whistle).
Mash the cooked pumpkin, add garam masala and amchur powder. Stir the mashed pumpkin well and cook for minute or two. If the sabzi still looks watery, evaporate it by cooking it without the lid- the sabzi should not be dry nor watery, just in between.
Garnish with coriander leaves and serve kaddu ki sabzi hot with puris