Total Calories: 161
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.
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