I remember being a fussy child when it came to food. I didn’t like most vegetables and gave my parents a hard time when it came to eating healthy food. I would say no to most veg recipes.
My father used to be very worried about me. He would always come up with creative ways to make veg recipes to make me gulp down some greens. Who would’ve thought that same kid would one day become an advocate of eating healthy and homemade food😁
But for some strange reason, I always loved pumpkin. I think the idea of a sweet vegetable was intriguing to my childlike brain. But again, the fussy me only liked when my mom made it a particular way.
So here is an attempt at recreating that wonderful and sweet pumpkin with potatoes. I have used nigella seeds, raw mango powder, ginger, chili, and some basic spices. It is my mother’s recipe. Didn’t turn out as good as hers but still was quite tasty. A perfect accompaniment to some fluffy luchis. Make sure you eat those seasonal pumpkins before they run out of stock.
Preparation time – 20 minutes
Cook time – 30 minutes
Serves – 4
- 1/2 kg seasonal pumpkin, cut in chunks
- 1 big potato, cut in chunks
- 1 large tomato, finely chopped
- 2 tbsp mustard oil
- 1 bay leaf
- 1 large onion, finely chopped
- 2 green chilies
- 1 tsp panchphoran
- 1 tsp turmeric powder
- 1 tsp raw mango powder (amchur)
- 10 g grated ginger
- 20 g ginger garlic paste
- 1 tbsp sugar
- 1 tsp cumin powder
- 1 tsp black pepper powder
- 100 ml water
- 1/2 tsp garam masala
- Coriander leaves for garnish
- Salt to taste
- Heat mustard oil in a kadhai. Allow it to come to a smoking point. Add a bay leaf and the panchphoran (The Indian five spice mix).
- Add the chopped onions and add it to the mustard oil at this time. Stir for two to three minutes till onions start to get translucent.
- Time to add the ginger paste. Stir all the ingredients together in the kadhai till the raw aroma of it dissipates.
- Once the onions are cooked, add the tomatoes and stir till tomato starts releasing its own water to form a thick gravy. This would take about ten more minutes.
- If the mixture gets stuck to the kadhai, add just a dash of water to prevent it from happening.
- Season with salt, turmeric, cumin, and raw mango powder. Mix well for another minute.
- Once the tomatoes are cooked, add the pumpkin and the potatoes. Stir this for about two to three minutes. Add some water if it gets stuck to the kadhai.
- Cover and cook on low flame for ten minutes. If you want a gravy version, you can add some more water.
- Remove the lid, sprinkle the garam masala and give it one last stir.
- Garnish with fresh coriander leaves.
- Garnish with some freshly chopped coriander leaves and green chili.
- Serve hot with parathas or roti.