Serves: 4
Total Calories: 161

3 tablespoons vegetable oil
1/2 teaspoon fennel seeds
1/2 teaspoon coarsely crushed fenugreek seeds
1/4 teaspoon kalonji seeds
1 medium red onion, cut in half lengthwise and thinly sliced
1 tablespoon peeled minced fresh ginger
1 to 3 fresh green chili pepper, such as serrano, thinly sliced
1 1/2 pounds pumpkins, (or any orange or yellow winter squash), peeled and cut into 1/2-inch pieces
1 tablespoon ground coriander
1/4 teaspoon ground turmeric
1 teaspoon salt, or to taste
1/4 cup water, or more as needed
1/4 cup finely chopped fresh cilantro, including soft stems

1. Heat the oil in a medium-large, nonstick wok or saucepan over medium-high heat and add the fennel, fenugreek, and kalonji seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, 5 to 6 minutes.

2. Stir in the ginger and green chili peppers, then add the pumpkin. Cook, stirring, 5 to 7 minutes. Mix in the coriander, turmeric, and salt, then add the water. Cover the pan and cook, over high heat about 2 minutes, then over low heat until the pumpkin is very soft, about 20 minutes. With a ladle, stir vigorously to mash the softened pumpkin. Transfer to a serving dish, garnish with chopped cilantro, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 161
Calories from Fat: 97

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