Pumpkin, potato subzi

The recipe for this dish is done from scratch and my husband enjoyed cooking pumpkin potato subzi very much and we all liked it.

Video available on YouTube

https://youtu.be/OBu1f1_pdYU

There are some recipes we make from our lingering memories of eating the dish. So here is the recipe for pumpkin potato subzi.

Ingredients

150 grams pumpkin, peeled and cubed

2 potatoes, peeled and sliced

1 onion thinly sliced

3 small brinjals chopped

5-6 hyacinth beans, trimmed and chopped

1 tomato chopped

1/2: teaspoon turmeric powder

1/2 teaspoon Jeera powder

1/2 teaspoon coriander powder

A pinch of heeng

1 teaspoon crushed jaggery powder

Salt as required

2 tablespoon ghee/peanut oil

For dry roast

1/2: teaspoon saunf/fennel seeds

1/2 teaspoon kasuri methi

1/2 teaspoon Kashmiri Lal mirchi powder

Method

*Wash, peel and chop pumpkin, potato, keep aside.

* Wash and cut brinjal, tomato, trim hyacinth beans and cut into desired shape.

*In a small pan roast saunf,kasuri methi and finally add Kashmiri lal mirchi powder. Off stove, crush with pestle and keep aside.

*In a pan pour ghee, add onion saute and add rest of the chopped vegetables. Add salt,cook till all vegetables are well cooked and tender.

*Now add all dry masalas like turmeric, jeera, coriander,heeng give it a toss, add jaggery powder, mix in, close lid and cook.

*Now add crushed fresh roasted masalas. Toss.

*Add chopped coriander leaves, close lid. After sometime mix in and serve with freshly made phulkas. It tastes good.