Poori, Aloo Chokha and Khatta Meetha Kaddu

Ingredients

• 500 g Potato (About 4 medium-sized)
• 1 medium Onion (Finely chopped)
• 2 tbsp Mustard Oil (Use raw, cold-pressed for authentic pungent flavor)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 2 pcs Green Chilli (Finely chopped, adjust to taste)
• 2 pcs Dry Red Chilli (Dry roasted and coarsely crushed)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 1 inch Ginger (Finely grated or minced)
• 3 clove Garlic (Minced)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Cook the Potatoes

   • Wash the potatoes thoroughly. Place them in a pressure cooker with enough water to cover them.
   • Pressure cook for 3-4 whistles or until tender. Alternatively, boil in a pot for 20-25 minutes until a fork can be inserted easily.
   • Once cooked, drain the water and let the potatoes cool down enough to handle. Peel the skin off.
2. 2

   Prepare the Aromatics

   • While the potatoes are cooking, prepare the other ingredients. Finely chop the onion, green chilies, and coriander leaves. Mince the garlic and grate the ginger.
   • Place a small pan (tava) on low heat. Dry roast the dry red chilies for 1-2 minutes until they become fragrant and slightly darker. Be careful not to burn them.
   • Let the roasted chilies cool, then crush them coarsely with your fingers or a rolling pin.
3. 3

   Mash and Combine

   • In a large mixing bowl, add the peeled potatoes. Mash them using a potato masher or a fork.
   • Aim for a coarse, slightly chunky texture. Avoid making a smooth paste.

Ingredients

• 500 g Red Pumpkin (Peeled and cubed into 1-inch pieces)
• 2 tbsp Mustard Oil (Can be substituted with any vegetable oil)
• 0.5 tsp Fenugreek Seeds
• 0.25 tsp Asafoetida (Also known as Hing)
• 2 pcs Dried Red Chili (Broken in half)
• 1 inch Ginger (Finely grated)
• 2 pcs Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 0.75 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Jaggery (Grated or powdered)
• 1.5 tsp Dry Mango Powder (Also known as Amchur)
• 0.5 tsp Garam Masala
• 0.25 cup Water (As needed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Tempering (Tadka)

   • Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's slightly smoking. This removes the pungent smell of the oil.
   • Reduce the heat to low. Carefully add the fenugreek seeds and sauté for 30-45 seconds until they turn a deep reddish-brown and become fragrant. Do not let them burn, as they will turn bitter.
   • Add the asafoetida and broken dried red chilies. Sauté for another 10-15 seconds.
2. 2

   Sauté Aromatics and Spices

   • Add the grated ginger and slit green chilies to the pan. Sauté for about 1 minute until the raw aroma of ginger disappears.
   • Keeping the heat low, add the turmeric powder, red chili powder, and coriander powder. Stir continuously for 30 seconds until the spices are fragrant and well-cooked.
3. 3

   Cook the Pumpkin

   • Immediately add the cubed pumpkin and salt. Mix thoroughly to ensure the pumpkin pieces are evenly coated with the spice mixture.
   • Pour in 1/4 cup of water, stir, and bring to a gentle simmer.
   • Cover the pan with a lid and cook on low to medium heat for 12-15 minutes. Stir every 4-5 minutes to prevent sticking. The pumpkin is cooked when it is tender and can be easily pierced with a fork.