RECIPE OF THE MONTH

Pumpkin Potato Curry

Serves 8

Pumpkin is a popular vegetable year round in India and is served as side dish as well as made into a delicious halwa for dessert.

Gravy/Curry
2 tablespoons plain nonfat yogurt - preferably at room temperature
1-1/2 teaspoons coriander powder
3/4 teaspoon cumin powder
1/2 teaspoon cayenne
1/2 teaspoon turmeric
Salt to taste
2 tablespoons oil
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds (methi)
2 cardamoms - seeds only
2 cloves
2 1" pieces cinnamon sticks
2 bay leaves
1 teaspoon nigella (kalonji)
1/4 teaspoon asafetida (hing)
1 cup chopped tomato
1 lb. potatoes, 1-1/2" dice - about 3 - 3-1/2 cups
1 lb. pumpkin or butternut squash, 1-1/2" dice - about 3-1/2 - 4 cups
1 cup water
Juice of 1 lime or lemon
1/2 teaspoon sugar

1. Mix yogurt with coriander and cumin powders, cayenne, turmeric and salt. Set aside.

2. In a skillet, heat oil over high heat until a couple of mustard seeds thrown in start to sputter. Add all the mustard seeds and cover quickly. When the seeds stop popping, in a few seconds, uncover, reduce heat to medium and add fenugreek and cardamom seeds, cloves, cinnamon, bay leaves, nigella and asafetida. Sauté for 30 seconds.

3. Add yogurt mixture and cook 2 - 3 minutes, stirring continuously. Add tomato and cook 2 minutes.

4. Add potatoes, pumpkin and water. Cover and simmer about 20 minutes until vegetables are tender and liquid is reduced to a gravy. Remove from heat. 5. Mix sugar and lime juice. Fold into vegetables and serve hot with rice or bread. .


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