Ingredients

• 250 g - pumpkin, peeled and cubed
• 250 g - tomato, chopped
• 1/3 cup - roasted peanuts, coarsely powdered
• 1 tsp - mustard seeds
• 1 tsp - cumin seeds
• 1/2 tsp - fenugreek seeds
• 2 - dry red chillies, broken into pieces
• 1 tsp - chilli powder
• 1/2 tsp - turmeric powder
• 1 tsp - coriander powder
• 1 tsp - sugar
• 3 tbsp - oil
• 2 tbsp - coriander leaves, chopped
• a few - curry leaves
• 1/2 tsp - salt

How to Make Pumpkin Tomato Sabji

• Heat the oil in a kadai. Add mustard, cumin and fenugreek seeds.
• When they splutter, add red chilli and curry leaves.
• After few seconds add pumpkin. Keep covered on low heat for 2-3 minutes.
• Add tomato and chilli, turmeric and coriander powders. Add salt.
• Continue to cook till the vegetables are well cooked and slightly mushy.
• Add sugar and peanut powder. Mix well and remove from fire.
• Serve garnished with coriander leaves, with chapatti or poori.