Pumpkin and Potatoes- Rajasthani Style
by Tarla Dalal
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Almost all the aromatic spices and seeds in your masala dabba come together in this recipe, transforming two simple, everyday vegetables into a mouth-watering delicacy. Curds, tomatoes and dried mango powder impart the required tang to the potatoes and red pumpkin cubes, while a couple of common spice powders like coriander-cumin powder and chilli powder add to the aroma and spice. Rajasthani Style Pumpkin and Potatoes is nothing short of a tongue-tickler, perfect to be served with steaming hot rice or rotis fresh off the tava.
- Heat the ghee in a deep non-stick kadhai, add the bay leaves, cinnamon, cloves, cardamom, nigella seeds, mustard seeds and fenugreek seeds and sauté on a medium flame for 1 minute.
- Add the tomatoes, mix well and cook on a medium flame for 1 minutes, while stirring occasionally.
- Add the curds, asafoetida, chilli powder, coriander-cumin seeds powder and turmeric powder, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Add the pumpkin, potatoes, salt and ¾ cup of water, mix well and cover and cook on a medium flame for 10 minutes or till the vegetables are cooked.
- Add the dried mango powder and sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot.
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