Preperation :
Cut 1 Green Pepper, 2 Red pepper, some beans and 1 carrot and mix them together.
Cut 1 1/2 onion. Cut 2-3 mexican green chilli into long pieces and remove its seeds.
Grind 5-6 tomatoes into puree.
Cut Pumpkin into small pieces after peeling off the skin and removing its seeds.
Cooking:
1) Add mustard, jeera and 1/2 tsp fenugreek seeds in the oil.
2) After it starts spluttering add onion and green chilli in the mix.
3) Add 1 to 1 1/2 tsp of turmeric and 2 tsp of curry powder.
4) Let the onions cook for 5 minutes until they are soft.
5) Now add tomato puree and 1 can of coconut milk to the pan and mix well. Add salt and little red chilli powder. Add cut pumpkin to the gravy and add 1/4 cup of water.
6) Heat the gravy until it starts boiling and then reduce the heat and let it simmer for 10 minutes.
7) Then add all the cut vegetables and mix well and let it cook for another 10 minutes.
8) Now add 5-6 leaves of mint and around 3/4th cup of basil leaves.
9) Let the mixture cook on low heat for another 10-15 mins until the mixture is correct consistency.If it becomes too thick add water. Make sure pumpkin is cooked well but its not too soft.
