Here is the recipe (click here for printable version)
1 whole pumpkin (acorn squash variety)
2 green chillies
1 tsp mustard seeds
1 tsp finely chopped ginger
1/2 tsp ground black salt (optional)
salt- to taste
1/2 tsp red chilli powder (or to taste)
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp garam masala
1 tsp sugar
1 1/2 tsp of dry fenugreek leaves
2 tbsp oil
1/4 cup water
pinch of asafoetida
1. Pre-heat your oven to 375 degree F.
2. Cut the pumkin in half. Scoop out the seeds and wash the pumpkin. Now place the pumpkin cut side down on a baking sheet lined with aluminium foil. Put it in the oven for 20 min.
3. Meanwhile you can chop the ginger, chillies, tomatoes and keep all the spices ready.
4. After 20 min, carefully take the pumpkin out and let it cool for 5-10 min.
5. Then taking a knife, remove the skin of the pumpkin and cut it into small bite size cubes.
6. Heat the oil in a pan. Add asafoetida. Immediately after that add mustard seeds. As they start to sputter, add the ginger and green chillies. Stir fry them for 15-20 sec.
7. Add the tomatoes and stir fry until tender.
8. Add in all the spices at this point except sugar and fenugreek and let the mixture cook for 3-4 min while stirring in between.
9. Add in the cut pumpkin now. Mix nicely so the pumpkin gets coated nicely with the spices.
10. Add in 1/4 cup of water, cover the pan and let the pumpkin simmer on medium low flame. keep stirring in between.
11. Cook until pumpkin is tender enough to eat.
12. In the end, add the sugar and dry fenugreek leaves and mix one last time to coat the pumpkin. Switch off the gas.
Serve hot with Parathas and Roti. It tastes awesome with spicy pickle on the side.