Pumpkin ki Subzi

Ingredients

• 2  cups peeled red pumpkin (bhopla / kaddu) cubes
• 1 1/2 tbsp ghee
• 3 tbsp chopped onion
• 1 bay leaf (tejpatta)
• 1 stick cinnamon (dalchini)
• 1 clove (laung / lavang)
• 1/4 tsp mustard seeds ( rai / sarson)
• 1/4 tsp fenugreek (methi) seeds
• 1 tbsp whisked curds (dahi)
• a pinch of asafoetida (hing)
• 1/2 tsp chilli powder
• 1 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/4 tsp turmeric powder (haldi)
• 1/4 cup chopped tomatoes
• 1/2 tsp dried mango powder (amchur)
• 1/4 tsp sugar
• salt to taste

Method

1. Heat the ghee in a broad non-stick pan, add the bay leaf, cinnamon, clove, mustard seeds and fenugreek seeds and saute on a medium flame for a few seconds.
2. When the seeds crackle,add onion saute for min. Then add the curds, asafoetida, chili powder, coriander-cumin seeds powder and turmeric powder and saute on a medium flame for 30 seconds.
3. Add the tomatoes and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
4. Add pumpkin and ½ cup of water, mix well, cover and cook on a slow flame for 15 to 20 minutes or until the pumpkin are cooked, while stirring occasionally.
5. Add the amchur powder, sugar and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
6. Serve with roti.