Pumpkin and Potatoes-Rajasthani Style


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Serve this Marwari sabzi with urad dal puris.

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Serves 6 to 8.
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Ingredients

Method
  1. Heat the ghee and fry the bay leaves, cinnamon, cloves, cardamoms, nigella seeds, mustard seeds and fenugreek seeds until the seeds begin to crackle.
  2. Add the curds, asafoetida, chilli, coriander-cumin seed and turmeric powders and fry for 2 to 3 minutes.
  3. Add the tomato and fry for 1 minute.
  4. Add the potatoes, pumpkin and 1/2 teacup of water, cover and cook on a medium heat for 10 to 12 minutes or until the vegetables are tender.
  5. Add the amchur powder, sugar and salt.
  6. Serve hot.
RECIPE SOURCE : Desi KhanaBuy this cookbook
1 review received for Pumpkin and Potatoes-Rajasthani Style
1 FAVOURABLE REVIEW

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 Reviewed By
Foodie 06October 28, 2011

Its very good combination...the only variation that I did is I added pumpkin later when potatoes are more than half cooked as adding them together makes pumpkin like mashed ones.
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Reviewed October 28, 2011by Foodie 06

Its very good combination...the only variation that I did is I added pumpkin later when potatoes are more than half cooked as adding them together makes pumpkin like mashed ones.

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