– Take the pumpkin leaves and stems and thoroughly wash them under running water. – Remove any dirt or impurities from the leaves. – peel off Cut the stems and leaves into small, roughly chopped pieces as shown in the image. – Peel the potatoes and dice them into small cubes.

– Heat a kadai (Indian wok) and add cooking oil to it. – Add one dry chilli and crush the garlic cloves. Saute them in the oil.

– Add the diced potatoes and green chillies to the kadai. Cook them for approximately 5 minutes on medium heat.

– Add the roughly chopped pumpkin leaves and stems to the kadai. – Sprinkle haldi powder and salt over the mixture. Mix everything well.

– Cover the kadai with a lid and let it cook for 10 to 12 minutes on medium to low heat. This allows the flavors to blend and the vegetables to soften.

– After 10 minutes, check if the pumpkin saag is cooked. If it is not cooked yet, cover and cook for an additional 5 minutes.

– Once the saag is cooked, add a tablespoon of besan to the kadai and mix well. Cook for another 1 to 2 minutes on high heat.

– serve the Pumpkin Saag hot with rice or any Indian bread of your choice.