It tasted yum with rotis as well as rice.

What’s in it :-

• Pumpkin cubed 2 cups
• Potato – 2 large – cubed
• Fresh Green Peas – a fistful
• Green chilies – 3 to 4 slit length wise 
• Turmeric Powder – 1/4 tsp
• Red Chillis & Lentils Powder – 1 1/2 tsp – to taste

• Oil – 1 to 2 tsp + a little for roasting it to golden brown (optional)
• Mustard seeds & Urad Dal -1 tsp each
• Curry Leaves – few
• Asafoetida – a pinch

For Garnish :-

• Coriander Leaves – a few sprigs
• Dried Fenugreek Leaves – 1 tsp – optional

Here’s How :-


In  a wok, add oil and let the mustard seeds crackle. Thereafter add urad dal, curry leaves, green chillis and asafoetida and saute for a minute. Since potatoes take longer time to cook than pumpkin, tip them & the green peas and give it a good toss. Add turmeric powder and sprinkle little water and keep it covered. Let it cook under low flame for a few minutes. Once they are partially cooked, dump the cubed pumpkin and mix well. Again sprinkle little water and let the squash cook till tender but not mushy. Do check the contents every once in a while to ensure no browning of the bottoms. Finally season it with salt, Red Chillis & Lentil Powder and combine well. If you want a good golden brown colour to the curry add a spoon or two of oil and let the mix simmer on a low flame. Garnish with dried fenugreek leaves & coriander leaves. 


Serve hot with rotis or rice. Enjoy !