Rajasthani Kaddu Aur Aloo Ki Sabzi Recipe

Ingredients

• 500 grams Kaddu (Parangikai/ Pumpkin) cut into cubes
• 2 Potatoes (Aloo) boiled and cut into cubes
• 1 teaspoon Mustard seeds (Rai/ Kadugu)
• 1/2 teaspoon Fennel seeds (Saunf)
• 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
• Asafoetida (hing) a pinch
• 2 Dry Red Chillies
• 1 teaspoon Ginger finely chopped
• 2 Green Chillies finely chopped
• 1/2 teaspoon Turmeric powder (Haldi)
• 1 teaspoon Red Chilli powder
• 1 teaspoon Amchur (Dry Mango Powder)
• 1 tablespoon Oil
• Salt to taste

Steps

1. To begin making Rajasthani Kaddu aur Aloo Ki Subzi, boil the potatoes and cut into cubes and keep aside.
2. Likewise, peel the skin of the pumpkin and cut them into cubes and keep aside.
3. Now, heat oil in a pan in medium flame, add the mustard seeds and let it crackle.
4. To this add the asafoetida, dried red chillies, fennel and fenugreek seeds and let it splutter.
5. Add the cubes pumpkin and saute for 2 minutes.
6. Add the turmeric and red chilli powder and mix well.
7. Season with salt, sprinkle some water and let the pumpkin cook with the lid closed. This will tak around 5 minutes.
8. Once the pumpkin is cooked 3/4th, add the boiled potato cubes an mix well and cook in the open pan until the pumpkin is fully cooked yet firm.
9. Add the amchur powder, mix well and switch off the flame.
10. Serve Rajasthani Kaddu Aur Aloo Ki Sabzi along with Pudina Tawa Parathas and Panchmel Dalfor a weeknight dinner.