Shrimp dhundul with cumin and onion

Ingredients

• 1 kg of dhundul (sponge gourd)
• 150 g of shrimp
• 80 ml of soybean oil (about 1/3 cup)
• A pinch of whole cumin seeds
• 150 g of chopped onion (1 cup)
• 1/2 tablespoon of turmeric
• 1/2 tablespoon of chili powder
• 1/2 tablespoon of toasted ground cumin
• 1 tablespoon of garlic paste
• 3 to 4 green chili peppers
• 15 g of fresh, chopped cilantro (about 1/3 cup)
• salt, to taste
• water, as needed

Peel the sponge gourd lightly, wash it, and cut it into pieces of a medium size.

Wash the shrimp, then season them with a little salt and turmeric. Let them sit for a few minutes.

Heat the oil in a frying pan and brown the whole cumin seeds.

Add the chopped onion and cook until it softens slightly.

Add some water, salt, turmeric, chili powder, cumin, and garlic paste, then cook the spices.

Continue cooking until the oil separates from the mixture.

Add the shrimp and stir for a few minutes.

Add the pumpkin chunks and mix them into the mixture.

Stir over medium heat for a few minutes, adding a little hot water if needed.

Add the chopped green chili peppers and cilantro, then cook for another 2 minutes.

Reduce the heat, cover, and let it simmer until the pumpkin is tender.

Turn off the heat and let the dish rest, covered, for a few minutes.