A quick, deliciuous, nutritious dish without onion and garlic. Rajasthani vegetarian cuisine.

Potato & Red Pumpkin Gravy

Rajasthani cuisine

Ingredients

• ½ kg. Red pumpkin
• ½ kg. Potatoes
• 2 bay leaves
• 1” pc cinnamon
• 2 cloves
• 2 cardamoms
• 1 tsp. Kalonji (nigella/onion seeds) Optional
• ½ tsp. mustard seeds
• ½ tsp. fenugreek seeds
• 1 tsp. chilli powder
• 2 tbsp. yogurt
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• ½ tsp. turmeric powder
• 1 tomato, chopped (or 1 tbsp. tomato paste) (missed it in the video recording)
• 1 tsp. amchur (dry mango powder)
• ½ tsp. sugar
• 1 tsbp. Ghee
• 1 tsp. Salt or to taste

Method

Clean, Peel and wash the red pumpkin and potatoes.  Cut into cubes.  Heat the ghee and fry the bay leaves, cinnamon, cloves, cardamoms, nigella seeds, mustard seed and fenugreek seeds until the seeds begin to crackle.  Add the yogurt, chili, coriander, cumin and turmeric powders and fry for 2 to 3 minutes.  Adjust spices to taste.  Add the tomato paste or the tomato and fry for a minute.  Add the potato and pumpkin cubes, ½ cup water, cover and cook on medium heat for 15 minutes or until the vegetables are tender.  Add the amchur, sugar and salt.  Mix and simmer for a minute.  Serve hot.