Alu parwal dum, bharwan karela & yellow pumpkin subzi

Ingredients

• Potatoes - 2
• Parwal - 500 g
• Mustard oil - 50 ml
• Cumin - 1/2 teaspoon
• Bay leaf - 2
• Dried red chillies - 2
• Cloves - 4
• Black cardamom - 1
• Green cardamom - 2
• Cinnamon - 1
• Onions - 2
• Ginger-garlic paste - 1 tablespoon
• Turmeric powder - 1/2 teaspoon
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Red chilli powder - 1 teaspoon
• Garam masala powder - 1 teaspoon
• Salt to taste
• Water - 1 litre
• Ghee - 1 tablespoon

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Preparation

• Wash the parwal thoroughly, and scrub it with a knife to remove only the upper hard part of it and the ends. Cut it into two halves longitudinally. Cut the potato into four equal pieces. Deep fry potatoes and parwal till golden brown in colour.
• Heat oil in a pan, add cumin, bay leaf, dried red chilli and garam masala. When the cumin begins to splutter, add onion and sauté it for sometime over a medium flame till it becomes translucent.
• Add ginger-garlic paste and sauté for sometime, then add all the powdered masalas, except garam masala powder. Add the fried potatoes and parwal, salt and sauté everything for two minutes.
• Add garam masala powder, ghee and boiled water to the subzi. Pressure-cook the subzi on high for five minutes and then on medium for five minutes. Open the cooker after ten minutes. Serve warm with rice-dal-papad or pooris.