PREPARATION

1. Take a pressure cooker, add 800 grams pumpkin, 800 milliliters water, 1/2 teaspoon salt and mix it well.
2. Cover it with lid and cook until you hear 1 whistle.
3. Open the lid and strain the pumpkin. Keep aside.
4. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1/2 teaspoon mustard seeds, 1 teaspoon fennel seeds, 1/4 teaspoon fenugreek seeds, 1/4 teaspoon nigella seeds, 1/4 teaspoon asafoetida and stir well.
5. Add 2 teaspoons ginger, 2 teaspoons garlic, 1 teaspoon green chili and stir for 2 - 3 minutes.
6. Add 1/4 teaspoon turmeric and stir again.
7. Then, add the boiled pumpkin and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Add 1/2 teaspoon salt, 1 teaspoon red chili, 1 teaspoon dry mango powder, 1/2 teaspoon garam masala and mix it well.
10. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
11. Now, add 2 tablespoons mango pickle masala and mix it well.
12. Add 1 tablespoon coriander and mix it again.
13. Cook for another 3 - 5 minutes on medium heat.
14. Remove it from heat.
15. Garnish with coriander.
16. Serve hot.