Rajasthani Style Kaddu ki Subzi

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

• 1 tbsp oil
• 2 bayleaves (tejpatta)
• 12 mm (1/2") stick cinnamon (dalchini)
• 2 cloves (laung / lavang)
• 2 cardamoms
• 1 tsp nigella seeds (kalonji)
• 1 tsp mustard seeds ( rai / sarson)
• 1/2 tsp fenugreek (methi) seeds
• 2 tbsp low fat curds
• 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 cup peeled and cubed potatoes
• 2 cups peeled red pumpkin (bhopla / kaddu) cubes
• 1 tsp lemon juice
• 1/2 tsp sugar
• salt to taste

Method

1. Heat the oil in non-stick kadhai, add the bayleaves, cinnamon, cloves, cardamoms, nigella seeds, mustard seeds and fenugreek seeds.
2. When the seeds crackle, add the curds, asafoetida, chilli powder, coriander-cumin seeds powder and turmeric powder and cook on a slow flame for 2 to 3 minutes.
3. Add the tomatoes and cook on a slow flame for a few minutes.
4. Add the potatoes, pumpkin and 1/4 cup of water, cover with a lid and cook on a medium flame for 10 to 12 minutes or until the vegetables are tender.
5. Remove the lid, add the lemon juice, sugar and salt, mix well and cook for a minute.
6. Serve hot.