Separate the stems of pui plant from the leaves. Rinse thoroughly. Boil the stems in a pressure cooker with salt till whistle blows once.

Chop parwal, pumpkin, boiled potato and onion into small pieces. Prepare chili, ginger, mustard seed, posto and tamarind paste.

In a kadhai, add oil. When the oil becomes hot, add panch foron and allow them to flutter. Add parwal and saute for 2-3 minutes. Then add onion and pumpkin and mix well. Cover the kadhai with lid. When the vegetables become light brown in color, add boiled potatoes and the chopped pui leaves. Add all the spices. Mix thoroughly and cover with lid.

Now add boiled pui stems and little water. Mix well and cook for 3-5 minutes. Add ginger posto mustard seed paste. Mix thoroughly. Cook till the water is reduced.