This simple Himachali pumpkin dish reflects mountain cuisine's resourcefulness. The pumpkin is cooked in mustard oil with minimal spices. What makes it special is the slow cooking in iron kadhai, which enhances the flavor. Some versions include radish or turnip for extra bite. Traditionally served with madra (yogurt curry) during festivals. The high-altitude pumpkins develop more intense sweetness. Village cooks often use wood-fired stoves for authentic taste. Modern nutritionists appreciate its beta-carotene content. The dish represents how Pahari cuisine makes the most of limited seasonal ingredients. Perfect with red rice or koda roti.