Indian Mixed Vegetables With Tamarind

• 1 cup Pumpkin (cut Into Medium-sized Pieces)
• 1/2 cups Potato (cut Smaller Than The Pumpkin Pieces)
• 10 whole Sugar Snap Peas Or Snow Peas
• 1/2 cups Carrots (sized Similar To The Diced Potatoes)
• 1/2 cups Radish (thinner Than Diced Potatoes)
• 5 Tablespoons Oil
• 2 whole Bay Leaves (small)
• 1 whole Dry, Red Chili (optional)
• 1/2 teaspoons Cumin Seeds
• 10 whole Shallots
• 1 teaspoon Salt
• 1/2 teaspoons Cumin Powder
• 2 Tablespoons Tamarind Pulp
• 1/2 teaspoons Jaggery (or Brown Muscovado Sugar)
• 1/4 cups Water

1. Dice the vegetables into medium-sized pieces.
2. Heat a wok over medium high heat and pour in the oil. When it starts smoking, reduce the flame to medium and add the bay leaves; dry, red chili and cumin seeds. When the cumin seeds just turn light brown, add the whole, de-skinned shallots and the salt and fry till shallots are golden brown.
3. Add the rest of the vegetables and cumin powder and stir-fry till the vegetables have slight golden-brown marks on them. Reduce the flame to minimum and cover and cook for 15 more minutes.
4. Open the lid and add the tamarind paste and the jaggery which has first been dissolved in water. Mix the contents properly and continue to cook on high heat, sauteing continuously till the liquid dries up.
5. Serve with steamed rice.

pumpkin, sugar, carrots, potatoes, oil, bay leaves, red chili, cumin seeds, shallots, salt, cumin, tamarind pulp, jaggery, water

Taken from tastykitchen.com/recipes/sidedishes/indian-mixed-vegetables-with-tamarind/ (may not work)