Pumpkin Vegetable Recipe with Panchh Phon Masala

Step 1: To begin making the Pumpkin Sabzi Recipe with Panch Phoron Masala, first begin by prepping the pumpkin and chopping it into half inch cubes

Step 2: In a heavy bottomed wok or kadai, warm a teaspoon of mustard oil

Step 3: Keeping the flame on medium, bring it up to smoking point and add in the panch-phoron masala

Step 4: When it sizzles, add turmeric, curry leaves and the dry red chillies and toss until the red chillies are roasted

Step 5: Once the chilies are roasted, add the chopped pumpkin, sprinkle salt to taste and toss on a low flame for a couple of minutes

Step 6: Sprinkle some water over the pumpkin and turn the heat to low

Step 7: Cover the pan, allowing the pumpkin to cook in its own steam until soft and tender

Step 8: Check the salt and spice levels at this stage and adjust to suit your taste

Step 9: When the pumpkin is fully cooked, take the lid off and dry out the excess moisture

Step 10: Stir in the freshly chopped coriander leaves and serve warm

Step 11: Serve the Pumpkin Sabzi Recipe with Panch Phoron Masala along with Tawa Paratha and Punjabi Kadhi Pakora for a wholesome weeknight dinner or even pack it into your lunch box