How to cook Aloo Pethe ka Saag

4 1/2 cups red pumpkin (kaddu) cubes
4 1/2 cups potato cubes
2 bayleaves (tejpatta)
12 mm. (1/2″) stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1 tsp nigella seeds (kalonji)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp fenugreek (methi) seeds
2 tbsp curds (dahi)
1/4 tsp asafoetida (hing)
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp turmeric powder (haldi)
1 tomato , chopped
1 tsp dried mango powder (amchur)
1/2 tsp sugar
3 tbsp ghee
salt to taste

Method

1. Heat the ghee and fry the bay leaves, cinnamon, cloves, cardamoms, nigella seeds, mustard seeds and fenugreek seeds until the seeds begin to crackle.
2. Add the curds, asafoetida, chilli, coriander-cumin seed and turmeric powders and fry for 2 to 3 minutes.
3. Add the tomato and fry for 1 minute.
4. Add the potatoes, pumpkin and ½ cup of water, cover and cook on a medium heat for 10 to 12 minutes or until the vegetables are tender.
5. Add the amchur powder, sugar and salt.
6. Serve hot.