Kaddu ki sabzi

You'll need

• 2 cups yellow pumpkin, peeled and diced
• 1/2 tsp mustard seeds
• 1/4 tsp fennel seeds
• 1/4 tsp turmeric
• 1/2 tsp red chilli powder
• 1 tsp jaggery, optional
• 1 tsp oil
• Salt, to taste

Method

1. Warm the oil, crackle the mustard and fennel seeds.
2. Add the pumpkin, turmeric, chilli powder and salt, and stir to coat.
3. Cover and cook on low heat until the pumpkin is soft enough to mash at the edges, about 15 minutes.
4. Stir in the jaggery if using, for a rounder finish, and serve warm.

Why this dish

Pumpkin is a sweet, easily digested vegetable in Ayurveda, gentle enough for Vata and cooling enough for Pitta, which is why it's such an everyday dinner vegetable across North Indian kitchens.