INGREDIENTS
Red pumpkin or Butternut squash, Red potatoes, Tomatoes, Greek yogurt, Nigella seeds (Kalonji), Red chili powder, Garam Masala, Coriander-Cumin powder, Tamarind paste.
RECIPE
1. Take a cup of Greek yogurt in a bowl, whisk it with a little bit of water, place it in an airtight container and leave it out on the counter overnight. This will help it to sour and give it a more tangy taste.
2. Chop 10 medium-size tomatoes into small pieces.
3. Peel and cut 4 small red potatoes into ¾” slices (slightly thick).
4. Cut red pumpkin/butternut squash into ¾” slices as well.
5. Heat oil in a pan, add 2 teaspoons of kalonji. Saute for a minute and add the chopped tomatoes.
6. Add a pinch of turmeric powder, spicy red chili powder, 1 teaspoon of asafoetida and salt to taste. Saute well and cover the pan, reduce the heat and let the tomatoes cook down.
7. Once the tomatoes resemble a thick chutney, add the potatoes and half a cup of water.
8. Add 1 teaspoon of garam masala and 1 tablespoon of coriander-cumin powder. Mix everything well, cover partially and let cook.
9. When the potatoes are half done (this takes only about 4-5 minutes not more), add the pumpkin/butternut squash. Add a little more water if needed. (Ensure that the veggies are not mushy, but firm and hold their shape).
10. Add a tablespoon of tamarind paste to the Greek yogurt and mix well.
11. Add the yogurt-tamarind mix to the vegetables. Mix gently to blend the yogurt with all the spices and vegetables.
12. Allow to cook for a couple more minutes.
13. Top with freshly chopped cilantro.
14. Serve piping hot with Phulkas/Rotis/Naan.
