Pumpkin Curry

Clean 1 small pumpkin, peel off the skin, and cut into small, evenly sized bite pieces, about 1-inch cubes. Set aside. Expect around 10 minutes of prep.

1. Heat the oil: put 2-3 tbsp vegetable oil in a pot and let it heat up on medium heat, about 2 minutes until it shimmers
2. Add panch puran: add 1 tsp panch puran to the hot oil
3. Add green chilies: add 2-3 green chilies, slit with cuts made in them
4. Let the spices bloom: wait about 30-45 seconds until the seeds crackle and become fragrant

1. Add onions: add ½ large onion, thinly sliced (about 1 cup)
2. Fry until soft: cook about 5-6 minutes until the onions are lightly fried and soft
3. Add turmeric and chili powder: add ½ tsp turmeric and ½ tsp red chili powder
4. Add ginger and garlic paste: add 1 tsp ginger paste and 1 tsp garlic paste
5. Cook until fragrant: about 1-2 minutes, until the good smell comes out and you shouldn't smell the raw ginger and garlic anymore

1. Add the pumpkin: add all the pumpkin pieces to the pot
2. Mix well: stir for about 1-2 minutes to coat the pumpkin with the spices
3. Add water: add a little water if needed, and season with salt to taste
4. Cover and cook: cook for about 30 minutes until the pumpkin is soft
5. Check sweetness: in the last 5 minutes, if it's not sweet enough, add a bit of sugar to taste