Ingredients

• 3 cup - yellow pumpkin, peeled and cut into 2 cm cubes
• 1/2 cup - sour green mango, cut into 2 cm cubes (do not peel)
• 3 green chilies, slit
• 1 red chili, broken into two
• 1 tsp - cumin seeds
• 2 tbsp - oil
• 1/2 tsp - black pepper corns
• 1 tsp - fennel (saunf)
• 1/2 tsp - fenugreek seeds
• 1/2 tsp - asafetida powder
• 1 tsp - sugar
• salt to taste

How to Make Green Mango and Pumpkin Curry

• Crush cumin, pepper, fennel and fenugreek together, lightly
• Heat the oil in a kadai. Add the crushed spices, and fry for few seconds.
• Add asafoetida, red chili and green chili. After few seconds, add mango.
• Sprinkle with 1-2 tbsp of water. Cover and simmer till the mango is half cooked.
• Add pumpkin, salt and sugar. Cover and simmer till the pumpkin is cooked. (sprinkle little water during cooking, if needed)
• Serve hot with chapathi.