Ingredients:

• 200g – red pumpkin.
• 200g- potatoes.
• 1 Bay Leaf (tejpatta).
• 1/2 inch – stick cinnamon.
• 1 clove.
• 1 cardamom.
• 1/4 tsp – mustard seeds.
• 1/2 tsp – Fenugreek (methi) seeds.
• 3 tsp – curds (dahi).
• A pinch asafoetida.
• 3/4 tsp – chilli powder.
• 1 tsp coriander-cumin seeds powder.
• A pinch Turmeric powder.
• 1 tomato, chopped.
• 1/2 tsp – dried Mango powder (amchur).
• 1/4 tsp – sugar.
• 3 tsp – oil.
• Salt to taste.

Method:

1. Heat 1 tsp oil in a pan.
2. Saute cinnamon, bay leaf, fenugreek seeds, clove and cardamom. Keep aside to cool, then powder in a blender.
3. Heat remaining oil in the same pan, add mustard seeds and allow to splutter.
4. Add chopped potato, chopped tomato, turmeric powder, chilli powder, coriander-cumin seeds powder, amchur powder and asafoetida.
5. Add beaten curd, sugar, chopped pumpkin, salt and stir well allowing to cook on low flame.
6. Garnish with chopped coriander and serve hot.

Recipe courtesy of Pavithra