Kaddu Rajasthani

This is a recipe for Kaddu ( pumpkin) that I discovered recently in my quest to cook kaddu differently.  I loved its taste instantly.  It has no onion, ginger or garlic but instead relies heavily on spices with a tangy touch provided by curd and tomato.  It takes kaddu to another level.

Ingredients: 

2 cups peeled red pumpkin cubes
1 cup peeled and cubed potatoes
1/2 cup chopped tomatoes
2 tbsp curd/ yoghurt
2 tbsp oil
2 bayleaf ( tejpatta)
2 cloves (laung)
1 inch of cinnamon ( dalchini)
2 black cardamom ( elaichi)
1 tsp nigella seeds ( kalonji)
1 tsp mustard seeds ( sarso)
1/2 tsp fenugreek seeds (methi)
Pinch of asafoetida ( hing)
1 tsp red chilli powder ( lal mirch)
2 tsp coriander cumin powder ( dhania jeera)
1/2 tsp turmeric powder ( haldi)
1 tsp lemon juice
1/2 tsp sugar
Salt to taste

Method:   Heat the oil in  a heavy bottom pan.  Add bayleaves, cinnamon, cloves, cardamom, nigella, mustard and fenugreek seeds. When the seeds crackle add curd, asafoetida, chilli powder, coriander cumin powder and turmeric powder.  Cook on slow flame for 2 to 3 minutes.  Add the tomatoes and cook for few more minutes.  Now add the potatoes, pumpkin and 1/4 cup water.  Cover with lid and  let it cook on medium flame for about 10 - 12 minutes or till the vegetables are soft. Uncover and add salt, sugar and lemon juice.  Mix well and close flame after a minute.  Serve hot.

Note that the pumpkin and potatoes are soft but not mashed.  If needed add little more water. The dish should neither be very dry nor should there be gravy.