Rajasthani Kumda Aloo Ki Sabzi (Indian)

• 2 cups pumpkin
• 1 cup potato
• 1 cup turnip
• 3 tablespoons ghee
• 1/8 asafoetida powder (hing)
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seed
• 1/4 teaspoon onion seeds (Nigella or Kalonji)
• 1/4 teaspoon fenugreek seeds
• 2 bay leaves
• 1 teaspoon minced green chili
• salt
• 1 teaspoon coriander powder
• 1 teaspoon mango powder (Amchur)
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 - 3/4 cup water, to pressure cook
• 4 tablespoons chopped coriander leaves

1. Cut pumpkin, potato, & turnip into medium size pieces. In a little ghee fry the asafoetida, bay leaf, nigella (onion) seeds, cumin seeds, fenugreek seeds and mustard seeds. After mustard seeds "pop",add green chillies and then add potatoes and pumpkin to it. Add salt and turmeric, add (aprox 1/2 cup)water and pressure cook for 1 whistle. Open the cooker and add coriander, mango and red chilli poweders. Mix gently and add more water if needed to get the desired consistency. Add coriander leaves and mix well. Serve hot garnished with chopped coriander leaves.

pumpkin, potato, ghee, asafoetida powder, mustard seeds, cumin, onion seeds, fenugreek seeds, bay leaves, green chili, salt, coriander powder, mango, red chili powder, turmeric powder, water, coriander leaves

Taken from www.food.com/recipe/rajasthani-kumda-aloo-ki-sabzi-indian-265497 (may not work)