To begin making the Bengali Style Kaddu Lobia ki Sabzi, Soak the black eyed beans in 2-1/2 cups of water for about 2 hours. Once soaked, place the soaked black-eyed beans along with its water and salt in the pressure cooker and cook until soft. Check video of how to cook beans and legumes in a pressure cooker. 

Once the beans is cooked, keep it aside. The next step we will make the Panch Phoran Spice Powder.

Preheat a small pan on medium heat; dry roast all the Panch Phoran ingredients until well roasted and you start smelling the aromas of the roasted ingredients. Once roasted, turn off the heat and allow the seeds to cool. Once cooled, powder the Panch Phoran Masala in a grinder.

The next step is to cook the Kaddu (Pumpkin). Heat a teaspoon of oil in a heavy bottomed wok, add the mustard seeds and allow it to crackle. Add the onions and ginger and saute until the onions are tender on medium heat.

Once the onions have softened a little, add the tomatoes, the turmeric powder and finally the cut pumpkin (kaddu). Sprinkle some salt, stir the ingredients well, cover the pan and cook the kaddu on low to medium heat, stirring the vegetable occasionally so it gets evenly cooked.

Once the pumpkin is more than half way cooked, (you will know this when you press it with a spoon, it will cut through easily) add the cooked black eyed beans, the panch phoran spice powder, the chilli powder and give the sabzi a good stir.

Check the salt and spice levels and adjust to suit your taste. Simmer the Bengali Style Kaddu Lobia ki Sabzi for another 3 to 4 minutes and turn off the heat.

Transfer the Bengali Style Kaddu Lobia ki Sabzi to a serving bowl and serve it along with Methi Palak Paratha and Bengali Cholar Dal