Tuesday, January 17, 2006
Potato and red pumpkin curry- A Rajasthani delight
I have posted a recipe for something Indian after a while. The subzi is something I tasted when I ordered a Rajasthani thali (meal) a year back in New Jersey. This was the curry of the day and seriously, I thought it was a bad combination of vegetables. I was even contemplating that it was just leftover vegetables but that was before I tasted it. It tasted good and very flavorful. I found the same recipe in Tarla Dalal's Rajasthani cookbook. I did more than recreate restaurant flavors. It was delicious even though there is no garlic or onion in this dish and the spice-combination is very unique.
Red pumpkin is a bright-orange squash that is sold in Indian and Asian markets. If you don't find it, acorn squash will work well.
Aloo-Pethe ka saag (translates to the above)
4 medium red potatoes, peeled and cubed
3 cups of red pumpkin cubes (just peel and cut them into chunks)
2-3 T yogurt (since it involves a lot of cooking of the yogurt, it is better to use full-fat one)
1 tsp mustard seeds
1 tsp nigella or onion seeds
1/2 tsp fennel seeds
1/4 tsp fenugreek seeds
1 bay leaf
1 inch cinnamon bark
2 cardamom pods
1/4 tsp asafoetida
1 tomato, finely chopped
2 tsp coriander-cumin powder
1 tsp red chili powder
1/2 tsp turmeric
1 tsp amchur powder (dried mango powder)
1/2 tsp sugar (optional)
salt to taste
1. Heat a tbsp of oil or ghee and fry the spice bouquet until the seeds crackle. Add asafoetida, yogurt, chili powder, coriander-cumin powder and turmeric and fry for 2-3 min.
2. Add potato and pumpkin and 1/2 cup water, cover and cook on medium-low flame until vegetables are almost but not fully done. Add the tomato and salt and cover and cook until tender.
3. Lastly add amchur and sugar.
Posted by Mika at 10:07 AM