Most of us don't like eating pumpkin sabzi, but if you'll make pumpkin with following recipe the recipe then you'll like it for sure. In Northern India, pumpkin sabzi is consumed with poori and it taste really scrumptious. So, let's make pumpkin sabzi today.
Remove seeds and marrow from the pumpkin and cut into big chunks to wash thoroughly.
Add some oil in a wok and allow it to heat sufficiently. When oil is hot add asafoetida and fenugreek seeds into it. After sauteing fenugreek seeds, add green chilly, ginger, turmeric powder, coriander and red chilly powder. Stir the masala with help of a spoon and now add pumpkin and salt. Stir with spoon again and saute for 2 to 3 minutes. Cover the sabzi and cook for 6 to 7 minutes on low flame (Sabzi prepared on low flame taste scrumptious). Open the lid and stir the sabzi. If pumpkin is uncooked then cover again and cook for 2 to 3 more minutes.
Pumpkin sabzi is ready. Turn off the flame. Open the lid and add mango powder and some green coriander in the sabzi.
Take out the sabzi in a bowl. Serve pumpkin sabzi with steaming hot pooris and paranthas.
