Heat oil in a non-stick pan. Add Kalonji and green chillies.
Then add onion and sauté for few minutes. Add karela, salt and turmeric powder and mix well and cover the pan and let it cook on low flame for few minutes till karela becomes soft.
After which add pumpkin and let it cook on low flame again.
Keep stirring in regular intervals so it doesn’t stick to the pan. Garnish with coriander leaves.
