Peele kaddu ki sabzi (Yellow pumpkin curry)

Hi friends,
Today's recipe is for my puri lovers...puris seem to be incomplete if they are not accompanied with kaddu ki sabzi (pumpkin curry). In North India people prefer green pumpkin but yellow pumpkin, which is ripe pumpkin, is my daughter's favourite and I too love it a lot with puris as well as rice- here goes the recipe...

PEELE KADDU KI SABZI ( RIPE PUMPKIN CURRY):

INGREDIENTS:
Paka peela kaddu (Ripe yellow pumpkin)
Methi dana (Fenugreek seeds)
Pyaz (Onion)
Hari Mirch (Green chilies)
Hara dhaniya (Coriander leaves)
Haldi (Turmeric) powder
Lal Mirch (Red chili) powder
Namak ( Salt)
Pisi khatai (Dry mango powder)
Tel (Oil)

METHOD:
Peel and dice peela kaddu in small pieces. Take some oil in a pan and add methi dana. Once methi dana stop spluttering, add chopped onion and fry them till they get translucent and pink. Add kaddu, haldi, lal mirch and namak- for this curry I keep salt to a little lower side...cover and cook till kaddu is almost done. Now add hari mirch chopped in long thin strips- the purpose of adding hari mirch at this stage is to retain the flavour of hari mirch. Now cook the kaddu till it's fully done. 
Now add pisi khatai and garnish with hara dhaniya.
Remember that this sabzi will taste sweet and sour. In case kaddu does not have enough sweetness, we can always balance by adding a little sugar or jaggery.
Serve this sabzi with hot puris and green chutney. This sabzi also goes great with plain rice.