To begin making the Achari Kaddu Ki Sabzi, combine the pumpkin along with 1.4 cup of water and salt and pressure cook for 1 whistle. 

Turn off the flame. Drain the remaining water and transfer the pumpkin into a bowl. 

Heat a skillet with oil on medium flame, add the mustard seeds, fenugreek seeds, fennel seeds, onion seeds and cumin seeds, allow them to sizzle.  

Add a pinch of asafoetida, then add the ginger, garlic and green chilli and saute for few seconds 

Sprinkle some salt, and add the other masalas- red chilli powder, amchur powder, turmeric powder and garam masala. 

Add in only the masala/gravy from the Punjabi pickle. 

Finally add in the cooked pumpkin cubes, coriander leaves and give Achari Kaddu Ki Sabzi a good stir. 

Serve the Achari Kaddu Ki Sabzi Recipe along with Phulka and Dal Banjara Recipe - Langar Wali Dal by the side to enjoy your lunch meal.