Badmaash’s Punjabi Spiced Pumpkin Recipe - Los Angeles Times

Ingredients

• 1 1/2 teaspoons mustard seeds
• 2 1/2 teaspoons fennel seeds
• 2 to 4 tablespoons canola oil
• 2 tablespoons ginger, finely chopped
• 1 tablespoon garlic, finely chopped
• 1 tablespoon serrano chile, finely chopped
• 6 cups pumpkin, peeled and cut into 1-inch dice
• 1 teaspoon salt, or to taste
• 1 tablespoon dried mango (aamchoor) powder
• 1 1/2 tablespoons sugar
• Cilantro sprigs, for garnish