Marwari Pumpkin & Potato

Ingredients

• 2 cups pumpkin , peeled and diced into 3/4-inch cubes; yellow
• 1 large potato , peeled and diced into 3/4-inch cubes
• 2 tbsp mustard oil , or pure cow ghee
• 1 tsp fennel seeds
• 1/2 tsp fenugreek seeds
• 1/4 tsp hing (asafoetida)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp amchur (dried mango powder)
• 1 tbsp jaggery , grated
• 2 tbsp water
• 1 tsp salt

Preparation

1. 1

   Heat the mustard oil in a heavy pan until it reaches smoking point, then reduce the heat to medium-low.

2. 2

   Add the fennel seeds, fenugreek seeds, and hing; fry until the seeds are fragrant and fenugreek is reddish-gold.

3. 3

   Add the diced potatoes and pumpkin cubes; toss over medium heat for 3 minutes.

4. 4

   Add the turmeric powder, coriander powder, salt, and 2 tablespoons of water.

5. 5

   Cover the pan tightly with a lid and cook on low heat for 12 minutes until the vegetables soften.

6. 6

   Remove the lid and add the grated jaggery and amchur powder.

7. 7

   Raise the heat to medium-high and toss gently for 3 minutes until the melting jaggery forms a glossy, clingy glaze around the vegetables.

8. 8

   Remove from the heat and allow to rest for 5 minutes before serving.

In the tradition

Sources & further reading

• ◆ Great Vegetarian Dishes , Kurma Dasa (Page 76, Sweet and Sour Pumpkin and Potatoes)
• ◆ Rajasthani Vaishnava Temple Canon (Meetha Kaddu Seva Archive)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.