500 g (1.1 lb) Red pumpkin (lal kaddu), cut into 1/2 inch cubes
1 tbsp (15 g) Ghee
1 Bay leaf (tej patta)
1/2 tsp (1 g) Cumin (jeera) seeds
1/2 tsp (1 g) Coriander (dhaniya) seeds
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
1/2 tsp (1 g) Fennel (moti saunf), powdered
a small pinch Asafoetida (hing)
1/2 tsp (3 g) Ginger (adrak) paste
1/2 tsp (1 g) Turmeric (haldi) powder
2 Dry red chillies (sookhi lal mirch)
Salt to taste
1/2 tsp (1 g) Garam masala
a small lump Sugar to taste or jaggery (gur)
1 tbsp (12 g) Tamarind (imli)
1 tbsp (15 g) Ghee
1 Bay leaf (tej patta)
1/2 tsp (1 g) Cumin (jeera) seeds
1/2 tsp (1 g) Coriander (dhaniya) seeds
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
1/2 tsp (1 g) Fennel (moti saunf), powdered
a small pinch Asafoetida (hing)
1/2 tsp (3 g) Ginger (adrak) paste
1/2 tsp (1 g) Turmeric (haldi) powder
2 Dry red chillies (sookhi lal mirch)
Salt to taste
1/2 tsp (1 g) Garam masala
a small lump Sugar to taste or jaggery (gur)
1 tbsp (12 g) Tamarind (imli)
method
1. Heat the ghee in a wok (kadhai); add bay leaf, cumin seeds, coriander seeds, fenugreek seeds, fennel powder, and asafoetida; saute for a minute.
2. Add ginger paste and red pumpkin; stir-fry for 2 minutes.
3. Add turmeric powder, dry red chillies, and salt; stir-fry for a few minutes.
4. Add the garam masala, and cook covered till the pumpkin is half done. Add the sugar or jaggery and tamarind. Mix well, cook covered on low heat for 15 minutes or till done. Serve with puri
2. Add ginger paste and red pumpkin; stir-fry for 2 minutes.
3. Add turmeric powder, dry red chillies, and salt; stir-fry for a few minutes.
4. Add the garam masala, and cook covered till the pumpkin is half done. Add the sugar or jaggery and tamarind. Mix well, cook covered on low heat for 15 minutes or till done. Serve with puri
serving amount
serves: 4 - 6
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