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.