1. Heat oil in a non-stick pan. 2. Toss in cumin seeds and allow to crackle. 3. Once they stop crackling, add ajwain and asafoetida. 4. Stir-fry for 30 seconds. 5. Add cluster beans, pumpkin, chilli and turmeric powders and salt. 6. Saute for 3 minutes. 7. Stir in 2 cups of water and bring to a boil. 8. Add garlic, cover the pot and simmer for 20 minutes or until the cluster beans are cooked. 9. Mash the pumpkin and add it to make the gravy. 10. Garnish with corriander leaves and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
