Banarsi Khatti Meethi Kaddu Chana Vegetable

Chop the pumpkin into 1 inch cubes (no need to peel the skin, if tender)

Crush the green and black cardamoms just so it remains within the skin and yet the seeds are crushed.

Heat oil in a deep pan, add the panchphoran seeds and asafoetida and as soon as these splutter, add all the other whole spices.

Wait till the whole spices pop up, dunk in the pumpkin pieces, red chilli powder, salt and turmeric powder and toss to mix properly.

Add 2 teaspoons of water and cover and cook for 10 minutes on a low flame, till it becomes soft.

Add the boiled black chickpeas, dry mango powder, sugar, and garam masala and give a good mix.

Cover the lid and let it simmer for 2 minutes and then switch off the flame.

Garnish with coriander leaves and Serve kaddu chane ki sabzi hot with bedmi pooris.