Kumro-r chhakkaa (Dry pumpkin curry)

Ingredients:
Pumpkin - 300 g
Sprouted gram - 50 g
Dried red chili -  2
Tejpatta - 2
Paanch phoron - 2 teaspoonfuls
Green chili - 1 (chopped)
Turmeric powder - 1 teaspoonful
Cumin powder - 1/2 teaspoonful
Coriander powder - 1/2 teaspoonful
Onion - 2  medium (chopped into long thin slices)
Sugar - 1 pinch
Oil - 1/2 cup

Procedure:

1. Wash the red gourd, remove seeds and peel it. Cut it into 1" cubes.
2. Mix 1/2 teaspoonful salt and 1/2 teaspoonful turmeric powder with the pumpkin pieces.
3. Chop the onions into thin long slices.
4. Chop the green chilies.
5. Heat the oil in a pan.
6. Add the paanch phoron, red chilies and tejpatta.
7. After the spices get brown (20-30 seconds), add the green chili and the onion.
8. When the onion becomes soft, add the sprouted grams. Cook for 5 minutes at medium heat.
9. Add the pumpkin. Sprinkle the turmeric, coriander and cumin powder and a pinch of sugar. Stir and mix well.
10. Cover and cook under low heat for ~15 minutes (until the pumpkin pieces are well done). If the pumpkin is too dry, it may tend to get stuck at the bottom of the pan. Dash a little water to avoid this.