Ingredients:

2 cups Kaddu (Parangikai/ Pumpkin) , cut into cubes
1.5 cups Methi Leaves (Fenugreek Leaves) , roughly chopped
2 Green Chillies , finely chopped
1 teaspoon Turmeric powder (Haldi)
1 teaspoon Cumin powder (Jeera)
1 Dry Red Chilli
1 teaspoon Mustard seeds (Rai/ Kadugu)
1/4 teaspoon Cumin seeds (Jeera)
1/4 teaspoon Kalonji (Onion Nigella Seeds)
1/4 teaspoon Fennel seeds (Saunf)
1/4 teaspoon Methi Seeds (Fenugreek Seeds)
1 tablespoon Mustard oil
Salt , to taste
 
Method:

To begin making the Methi Kumro Recipe (Bengali Style Fenugreek Leaves and Pumpkin Stir Fry), clean, deseed the yellow pumpkin and cut them into bite sized cubes and keep aside.
Likewise, clean the fenugreek leaves, roughly chop them and keep aside.
Heat mustard oil in a pan, and bring it to the smoking point.
To this add the dried red chilli and panch phoron spices - mustard, cumin, fennel, fenugreek and onion seeds. Let it crackle.
Add the pumpkin cubes and saute for 2 minutes. Add in the turmeric, cumin powder, season with salt and mix well.
Add in the fenugreek leaves and mix well. Close it with a lid and let the pumpkin cubes cook till soft yet retaining its shape.
Pumpkin will release a lot of water, so once the cubes are cooked well, increase the heat, saute until the water from the dish totally evaporates and you have a dry sabzi.
Once the veggies are dry and well coated with spices, switch off the heat.
Serve Methi Kumro Recipe