Heat the oil in a karai on a fairly high heat. Put in kalonji and red chilies and sizzle for about 15 sec. Sizzle. Add the onion and roast until golden.
Add turmeric, pumpkin, chili spice and salt and stir roast the whole thing for 2-3 mins. Put the lid on and cook at reduced temperature for another 10 minutes.
Tip: Always use aromatic spices to refine your dishes!
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