Stir fried pumpkin and spinach subzi

This tasty side dish was born out of necessity since I had only these two vegetables in my refrigerator - some calabaza pumpkin and a bag of baby spinach. Calabaza pumpkin gets soft when you cook it unlike butternut squash and is super sweet. It makes a great stuffing for a pita with a little crumble of feta or a filling for quesadilla with shredded jack cheese.

Stir fried pumpkin and spinach subzi

8 oz pumpkin, peeled and chopped into 3/4th inch cubes
3.5 oz bag of baby spinach
1 tablespoon avocado oil ** (or any other neutral oil)
1 tablespoon finely chopped garlic
1 tablespoon finely chopped green chili like serrano
1/8 teaspoon turmeric powder
1/4 teaspoon asafoetida
1/2 teaspoon dry mango powder (amchur)
1/4 - 1/2 teaspoon kosher salt

1. Heat a large heavy bottomed skillet with avocado oil over medium heat and add asafoetida, chopped garlic and green chili. Saute for 30 seconds and add the chopped pumpkin .
2. Add 1/3rd cup water. Bring to a boil. Cook covered over medium heat for 5 to 7 minutes or as long as it takes for the pumpkin to be soft.
3. Add the washed and dried spinach to the pumpkin mixture and toss it well. Now add the salt to taste as well as the mango powder. Mix well and cook over medium heat for 2 more minutes.
4. The final product should be dry and not a gravy. 
5. Serve as a side with a lentil dish and plain steamed rice or chapati or pita.

Serves 3.

** Note: I switched to avocado oil for its various health benefits and neutral taste. Its something worth trying.