Alu aur kaddhu ki sabji

Ingredients;

4½ cups (450 grams) red pumpkin (kaddu), cubed
4½ cups (450 grams) potatoes, chopped
2 bay leaves 12 mm.
 (1/2") stick cinnamon (dalchini)
2 cloves (laung)
2 cardamoms (elaichi)
1 teaspoon nigella seeds (kalonji)
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon fenugreek (methi) seeds
2 tablespoons fresh curds, beaten
1/4 teaspoon asafoetida (hing)
1 teaspoon chilli powder
2 teaspoons coriander-cumin seed (dhania-jeera) powder
1/2 teaspoon turmeric powder (haldi)
1/2cup tomatoes, chopped
1 teaspoon amchur powder (dry mango powder)
1/2 teaspoon sugar
3 tablespoons ghee
salt to taste

Method;

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