2 teaspoons fennel seeds
1 teaspoon onion seeds
1 teaspoon fenugreek seeds
2 cups pumpkin, diced
1 teaspoon turmeric
1 cup tomatoes, chopped (optional)
salt to taste
Heat oil. Keep checking the oil to see if it is hot enough to do the tempering.
Add all the seeds. They should make a noise / splatter. Make sure it does not burn. Add the diced pumpkin or squash. Add the salt and turmeric. Sprinkle some water.
Cover with a lid and let it sit to cook on medium or low flame until the pumpkin is soft. Add the tomatoes and cook until the tomatoes soften and mash well.
Serve. You can add lemon on top if you want.
Note: You can cook in a pan or a pressure cooker. If using a pan, cover it with a lid.