I had meant to post this recipe for a long time now, almost since Halloween, somehow never got to do it. During the pumpkin month... you could see lovely burnt oranges, golds and green pumpkins, well how could I resist, of all the recipes (pumpkin)I have, this one is my favorite. The reason I love pumpkins is the sweet flavor it has, and it goes very well with methi or fenugreek since methi has a mild bitter taste to it. This pumpkin sabji or curry is served with methi puris...i.e puri made from methi leaves.... a perfect meal on a cold weekend. Now if you are watching your calories...you could make methi rotis instead of the puris...but I highly recommend the puris...you will not be disappointed. :)
Dice the pumpkin into square chunks with the skin. In a pan heat one tbsp of oil add mustard let it splatter, add 1 tbsp of meethi seeds, asafetida and red chillies. Add the diced pumpkin and salt- cook for a bit on medium heat, it will cook into a mushy mix...like mashed potatoes. Add amchur (sun dried raw mango powder) and small amount of jaggery if the pumpkin is not sweet. Serve with meethi puris and riata...and you got a weekend blockbuster.
Finely shop methi leaves (without the stem) about a medium size bunch. Cook in a pressure cooker or microwave, let it cool. You can do this a couple of days in advance, I usually buy methi in bulk and chop / cook and freeze it for ease of use.
Make sure the cooked methi does not have too much water...that will make the dough soggy...and for puris you always need a tighter dough. To the meethi add 2 cups of wheat flour,1 tsp jeera, red chili flakes - per taste, about 1 tsp grated ginger, salt to taste, 1 tbsp - fine rava i.e to make the puris crisp and warm water to kneed.
Make small balls out of the dough, roll out small disc with a help of a rolling pin. If dough sticks to the rolling pin use some all purpose flour.
Heat a heavy bottom dish/pan/kadai with oil ...a little more than half full....take care it will be hot. You can test if the oil is hot by dropping in a small bit of the puri dough...if it rises ...your oil is ready for the puris. Lower the heat to medium- high and keep monitoring it...as oil has a tendency to heat up and smoke and that may not be a good idea. Slide in the rolled puris and let the oil do its job...turn, remove from oil when the puri is golden brown and crisp....serve hot with the pumpkin curry, some raita and assorted chutneys...and you have a feast :)