Gavar Pumpkin Sabji Recipe

Total: Approximately 30 minutes
Preparation: 10 minutes
Cooking: 20 minutes

Preparation time

1 cup Gawar Phali (Kothavarangai / Cluster beans) - washed strings removed and cut
1 cup Kaddu (Parangikai/ Pumpkin) - peeled and chopped
1 Onion - chopped
5 Garlic - crushed
4 Dry Red Chillies - chopped (or 1 teaspoon red chilli powder)
1 teaspoon Methi Seeds (Fenugreek Seeds)
1/2 teaspoon Asafoetida (hing)
1 teaspoon Fennel seeds (Saunf) - toasted and crushed
1 teaspoon Coriander Powder (Dhania)
1 teaspoon Cumin seeds (Jeera)
1 teaspoon Mustard seeds
1/2 teaspoon Amchur (Dry Mango Powder)
2 teaspoons Roasted Peanuts (Moongphali) - powdered (optional)
1/2 teaspoon Turmeric powder (Haldi)
Sunflower Oil - as required
Salt - to taste
Coriander (Dhania) Leaves - for garnishing

To begin making the Gavar Pumpkin sabji, first heat a small wok
Add the fennel seeds
Toast them lightly and cool
Crush them coarsely using a mortar pestle or a rolling pin
Heat oil in a pressure pan or wok
Add the mustard seeds and once they splutter add the cumin seeds
Add the methi seeds, red chillies, hing and turmeric
Add the crushed garlic and onion and saute for a minute
Add the gavar beans and pumpkin pieces
Add the other spices including crushed fennel, coriander powder, amchur powder (or tamarind pulp) and mix well
Season with salt and add 1/2 cup (or more) water
Pressure cook for 1 whistle and 5 minutes on low heat or till the beans and pumpkin just become soft
You can alternatively cook covered in a wok till the vegetables just become soft
Adjust the water quantity (depending on whether you want a dry sabji or wet), sprinkle peanut powder (if using)
Mix well and cook for 1-2 minutes
Serve hot garnished with coriander leaves
Serve Gavar Pumpkin Sabji as a side dish with Panchmel Dal and hot Phulkas

The table below shows servings values and other necessary informations.