Gavar Pumpkin Sabji Recipe

Step 1: To begin making the Gavar Pumpkin sabji, first heat a small wok

Step 2: Add the fennel seeds

Step 3: Toast them lightly and cool

Step 4: Crush them coarsely using a mortar pestle or a rolling pin

Step 5: Heat oil in a pressure pan or wok

Step 6: Add the mustard seeds and once they splutter add the cumin seeds

Step 7: Add the methi seeds, red chillies, hing and turmeric

Step 8: Add the crushed garlic and onion and saute for a minute

Step 9: Add the gavar beans and pumpkin pieces

Step 10: Add the other spices including crushed fennel, coriander powder, amchur powder (or tamarind pulp) and mix well

Step 11: Season with salt and add 1/2 cup (or more) water

Step 12: Pressure cook for 1 whistle and 5 minutes on low heat or till the beans and pumpkin just become soft

Step 13: You can alternatively cook covered in a wok till the vegetables just become soft

Step 14: Adjust the water quantity (depending on whether you want a dry sabji or wet), sprinkle peanut powder (if using)

Step 15: Mix well and cook for 1-2 minutes

Step 16: Serve hot garnished with coriander leaves

Step 17: Serve Gavar Pumpkin Sabji as a side dish with Panchmel Dal and hot Phulkas