Aloo Aur Kaddu ki Subzi

Preparation Time: 15 mins
Cooking Time: 15 mins
Makes 6 servings

Ingredients

• 4 1/2 cups red pumpkin (bhopla / kaddu) cubes
• 4 1/2 cups (450 grams) , chopped potatoes
• 2 bayleaves (tejpatta)
• 12 mm ( 1/2") piece cinnamon (dalchini)
• 2 cloves (laung / lavang)
• 2 cardamoms (elaichi)
• 1 tsp nigella seeds (kalonji)
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp fenugreek (methi) seeds
• 2 tbsp curds (dahi) , beaten
• 1/4 tsp asafoetida (hing)
• 1 tsp chilli powder
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/2 tsp turmeric powder (haldi)
• 1/2 cup chopped tomatoes
• 1 tsp dried mango powder (amchur)
• 1/2 tsp sugar
• 3 tbsp ghee
• salt to taste

Method

1. Heat the ghee and add the bay leaves, cinnamon, cloves, cardamoms, nigella seeds, mustard seeds and fenugreek seeds.
2. When the seeds begin to crackle. Add the curds, asafoetida, chilli powder, coriander-cumin seed powder and turmeric powder and fry for 2 to 3 minutes.
3. Add the tomato and cook for 1 minute.
4. Add the potatoes, pumpkin and ½ cup of water, cover and cook over a medium flame for 10 to 12 minutes or until the vegetables are tender.
5. Add the amchur powder, sugar and salt and mix well.
6. Serve hot.