To begin making the Yellow Pumpkin Sabzi, first peel, deseed and cut the pumpkin into cubes of approximately 3/4 inch each. Chop the green chillies as well and keep aside.

In a kadai or skillet on medium heat. Dry roast the fennel seeds and peppercorns over medium heat till fragrant. Transfer them to a bowl and set aside to cool.

In the same skillet, heat oil over medium heat and add the pumpkin cubes to it, stir in the salt and cook pumpkin for few minutes until it begins to become soft.

Reduce the heat to low, add sugar, salt, green chillies and stir to combine. Cover the skillet with a lid and cook till the pumpkin softens and cooked all the way through.

In the meanwhile, pound the fennel and pepper to a coarse powder using a mortar-pestle or in the dry spice grinding jar of the mixer to a coarse powder.

Open the lid of the skillet, add the fennel-pepper powder along with dry mango powder and stir to combine. Adjust the salt and spices to taste. Cook for another minute or so and turn off the heat.

Stir in the chopped coriander leaves and serve. 

Serve Khatta Meetha Petha with Phulka and Raita for a wholesome and light lunch or even pack it into your lunch box along with a glass of buttermilk.