If i am making rotis for lunch, then rest assured i will be at sixes and sevens in the kitchen. The question of what to make alongside the roti always remains a bully of a situation. Making paneer based side dishes and mixed vegetable sides on a regular are just so not my cup of tea. I detest the sternuous soaking and grinding involved in making a makhani or butter masala. Its ok once in a while but when you are almost on a whirl wind and you want to eat something more that beans, carrots, peas and paneer, then i think one must start ferreting out for new dishes. On one such crazy rummaging for a new dish on the table, i discovered this rajasthani kadhoo. Believe me the flavours are simply wonderful and if you are a person who hates that big fat red pumpkin then you will not after you eat this.
Prep Time: Under 10 mins
Cook Time: Under 30 mins
What you need?
Red pumpkin 1/4 kg cut into cubes
Potato 1 large peeled and cubes
Tomato 1 chopped finely
Bay leaf 1
Sugar 1/2 tsp
Salt to taste
Curd 2 tbsp
Oil or ghee 2 to 3 tbsp
Chili powder 1tsp
Cumin coriander seeds powder 2 tsp
Turmeric powder 1/2 tsp
Hing 1/4 tsp
Kalonji or nigella seeds 1/2 tsp
Mustard seeds 1 tsp
Fenugreek seeds 1/4 tsp
Cilantro chopped finely 2 tbsp
Lemon wedges to serve
How to make it?
Heat a kadai with oil or ghee. Add mustard seeds, nigella seeds, fenugreek seeds,cinnamon, cloves, cardamom and bay leaves and saute for 30 secs or until mustard splutters.
Add the curd and saute for about a minute.
Add the tomatoes and saute till oil leaves the sides.
Next, add all the spice powders, combine and saute for 30 secs.
Now, toss in the potatoes and pumpkins and give it a nice toss to ensure that its mixed well with the curd mixture.
Cook closed till vegetables are tender and cooked but take care not to make them mushy. Takes about 12 to 15 mins.
Add salt and sugar once done and combine well.
Now, garnish with cilantro and squeeze a lemon wedge just before serving.
Serve with rotis or phulkas of your choice.