Pumpkin Sabzi with Phulka

Ingredients

• 🎃500 g pumpkin
• 🧅1 onion
• 🍅2 tomatoes
• 🫚1 inch ginger
• 🌶️2 green chilies
• 🧈2 tbsp ghee
• 🌰½ tsp mustard seeds
• 🌿½ tsp cumin seeds
• 💨¼ tsp asafoetida (hing)
• 💛1 tsp turmeric powder
• 🍃1 tsp coriander powder
• 🌶️½ tsp red chili powder
• 🥣½ tsp garam masala
• 🥭½ tsp amchur (dry mango powder)
• 🌿¼ cup fresh coriander leaves, chopped
• 🌾2 cup whole wheat flour (atta)
• 🧂 salt and pepper, to taste
• 💧½ cup water (for dough)

Method

1. 1Peel and chop the pumpkin into 1-inch cubes. Finely chop the onion, tomatoes, green chilies, and ginger.
2. 2Heat ghee in a large pot or kadai over medium heat. Add mustard seeds and cumin seeds; once they splutter, add asafoetida, then the chopped onion, ginger, and green chilies. Sauté until the onion is translucent.
3. 3Add chopped tomatoes, turmeric, coriander, and red chili powders. Cook until the tomatoes soften and the oil separates from the masala.
4. 4Add the chopped pumpkin, salt, and 1/4 cup of water. Mix well, cover, and cook on low heat until the pumpkin is tender (about 15-20 minutes), stirring occasionally.
5. 5While the sabzi cooks, prepare the phulka dough: In a bowl, combine whole wheat flour and a pinch of salt. Gradually add water and knead into a soft, smooth dough. Let it rest for 10 minutes.
6. 6Once the pumpkin is cooked, add garam masala and amchur. Garnish with fresh coriander leaves. Stir gently.
7. 7Divide the phulka dough into small balls. Roll each ball into a thin circle (about 6-7 inches in diameter).
8. 8Heat a tawa (griddle) over high heat. Cook each phulka for about 30 seconds on one side, then flip. Cook for another 30 seconds until small bubbles appear. Then, either place directly over the flame using tongs or press gently with a cloth until it puffs up. Cook briefly on both sides.
9. 9Serve the hot Pumpkin Sabzi immediately with freshly made Phulka.