### TranslatedIngredients: 500 grams Kaddu (Parangikai/ Pumpkin) - cut into 1 inch cubes,1 inch Ginger - finely chopped,1 teaspoon Garlic - finely chopped,1/4 teaspoon Methi Seeds (Fenugreek Seeds),1/2 teaspoon Mustard seeds,1 teaspoon Fennel seeds (Saunf),1 teaspoon Cumin seeds (Jeera),1/4 teaspoon Kalonji (Onion Nigella Seeds),1 pinch Asafoetida (hing),2 Green Chillies - slit,1 teaspoon Red Chilli powder,1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Turmeric powder (Haldi),1 teaspoon Garam masala powder,Sunflower Oil,Salt - to taste,1 teaspoon Punjabi style mango pickle - use only the masala and not the pieces,2 sprig Coriander (Dhania) Leaves - finely chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 30 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Achari Kaddu Ki Sabzi, combine the pumpkin along with 1.4 cup of water and salt and pressure cook for 1 whistle. Turn off the flame. Drain the remaining water and transfer the pumpkin into a bowl. Heat a skillet with oil on medium flame, add the mustard seeds, fenugreek seeds, fennel seeds, onion seeds and cumin seeds, allow them to sizzle.  Add a pinch of asafoetida, then add the ginger, garlic and green chilli and saute for few seconds Sprinkle some salt, and add the other masalas- red chilli powder, amchur powder, turmeric powder and garam masala. Add in only the masala/gravy from the Punjabi pickle. Finally add in the cooked pumpkin cubes, coriander leaves and give Achari Kaddu Ki Sabzi a good stir. Serve the Achari Kaddu Ki Sabzi Recipe along with Phulka and Dal Banjara Recipe - Langar Wali Dal by the side to enjoy your lunch meal.