25 gms Pumpkin cut into pieces
25 gms Karela sliced into pieces
80 gms Onion chopped
1 pinch Kalonji
1 Green Chili
1/2 tsp Turmeric Powder
3 tsp Oil
Salt to taste
1.Heat oil in a non-stick pan. Add Kalonji and green chillies. Then add onion and sauté for few minutes.
2.Add karela, salt and turmeric powder and mix well and cover the pan and let it cook on low flame for few minutes till karela becomes soft.
3.After this add pumpkin and let it cook on low flame again.
4.Keep stirring at regular intervals so that it doesn’t stick to the pan. Garnish with coriander leaves.