Kadu Ki Subzi

• 4 cups diced cheese or calabaza pumpkin
• 1 cup onions, thinly sliced
• 1 cup crushed or diced tomatoes
• 1-2 serrano chillies diced
• 1 tablespoon minced ginger root
• 3 tablespoons oil
• 1 tablespoon cumin
• 1/4 teaspoon turmeric
• 1/2 teaspoon paprika or Kashmiri chili powder (the non heat variety)
• 1 pinch Asafetida
• 2 tablespoons blend of coriander and cumin powder
• Salt to taste
• slices of lime
• cilantro for garnish
• water as needed

1. in a coffee grinder combine 2 tablespoons of coriander seeds and 1 tablespoon of cumin, crush to a powder and use 2 tablespoons for spicing
2. Heat oil in a pan and add the cumin when it gets to smoking. when the cumin 'splits' add the diced serrano & ginger and give it a stir. Add the onions and fry until the onions turn translucent.
3. Add the tomatoes along with the asafetida , paprika and turmeric and tip in the diced pumpkin, salt. add water, bring to a boil and then lower the heat. Cover and cook until the pumpkins are cooked to a 'fork tender' consistency. add the cumin coriander spice blend and allow to simmer for another 10 minutes till the flavors combine. Taste and adjust for salt.
4. Transfer to a serving dish and garnish with cilantro. Serve warm with roti , naan or poories. add lime juice as per personal taste.

diced cheese, onions, tomatoes, serrano, ginger root, oil, cumin, turmeric, paprika, asafetida, cumin powder, salt, lime, cilantro, water

Taken from food52.com/recipes/63725-kadu-ki-subzi (may not work)