KCB 5.10: Pumpkin and Potatoes, Marwari-Style
Pumpkin and Potatoes, Marwari-Style
This popular vegetable dish from Rajasthan, northern India, is quick and easy to prepare and full-bodied flavour with varieties of hot and sweet spicy flavours. Serve it with hot Rajasthani Spicy Dal-Stuffed Breads or Puffed Fried Breads.
• PREPARATION & COOKING TIME: 20-30 minutes
• YIELD: Enough for 6 to 8 persons
• YIELD: Enough for 6 to 8 persons
• 450 g (1 pound) potatoes (about 4 cups), peeled and cut into 1 1/4 cm (1/2-inch) cubes)
• 3 tablespoons (60 ml) ghee or oil
• 1/2 teaspoon (2 ml) black mustard seeds
• 1 teaspoon (5 ml) kalonji (nigella) seeds if available
• one 5 cm (2-inch) cinnamon stick
• seeds from 2 cardamom pods
• 2 whole cloves
• 2 bay leaves
• 1/2 teaspoon (2 ml) fenugreek seeds
• 2 tablespoons (40 ml) yogurt
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) ground cumin
• 1 teaspoon (5 ml) chili powder
• 1/2 teaspoon (2 ml) turmeric
• 450 g (1 pound) pumpkin (about 4 cups), peeled and cut into 1.5 cm (3/4-inch) cubes
• 2/3 cup (165 ml) water
• 1 teaspoon (5 ml) lemon juice
• 1/2 teaspoon (2 ml) sugar
• 1/2 teaspoons (7 ml) salt
• 3 tablespoons (60 ml) ghee or oil
• 1/2 teaspoon (2 ml) black mustard seeds
• 1 teaspoon (5 ml) kalonji (nigella) seeds if available
• one 5 cm (2-inch) cinnamon stick
• seeds from 2 cardamom pods
• 2 whole cloves
• 2 bay leaves
• 1/2 teaspoon (2 ml) fenugreek seeds
• 2 tablespoons (40 ml) yogurt
• 1/4 teaspoon (1 ml) yellow asafoetida powder
• 1 teaspoon (5 ml) ground coriander
• 1 teaspoon (5 ml) ground cumin
• 1 teaspoon (5 ml) chili powder
• 1/2 teaspoon (2 ml) turmeric
• 450 g (1 pound) pumpkin (about 4 cups), peeled and cut into 1.5 cm (3/4-inch) cubes
• 2/3 cup (165 ml) water
• 1 teaspoon (5 ml) lemon juice
• 1/2 teaspoon (2 ml) sugar
• 1/2 teaspoons (7 ml) salt
1. Heat the ghee or oil in a heavy 4 litre/quart saucepan over moderate heat. When the ghee is hot, add the mustard seeds, kalonji seeds, cinnamon stick, cardamom seeds, cloves, and bay leaves. Saute the spices until the mustard seeds crackle. Add the fenugreek seeds and saute until they darken a few shades.
2. Add the yogurt, asafoetida, coriander, cumin, chili, and turmeric and stir-fry for 1 minute. Add the potatoes, pumpkin, and water. Cover and cook on a medium heat for 15 minutes or until the vegetables are tender. Add a little hot water if the vegetables start to stick. Add the lemon juice, sugar, and salt and serve hot.
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