These are recipes for festive dishes and are best enjoyed with Poories-the fried wholewheat bread. Most dishes during any festivity are vegetarian and in my parents' house they do not even add onion or garlic.Cook and enjoy (email me in case of any clarification)

ALOO TAMATER RASMISSA (Potatoes in a tomato gravy)

Potatoes (boiled, peeled, dices 1") 3 nos.
Tomatoes (chopped) 4 nos.
Ghee/ Oil 2 tablespoons
Cumin Seed 1 teaspoon
Asafetida ¼ teaspoon
Turmeric powder ½ teaspoon
Chili powder ¼ teaspoon
Coriander seed powder 1 teaspoon
Cilantro chopped ¼ cupSalt to taste
Water 1 ½ pint

Heat ghee/oil in a heavy bottom pan.
Add cumin seeds, stir as they crackle.
Add asafetida.
Add chopped tomatoes, turmeric, salt, chili & coriander powders .
Stir and cook on slow heat till tomatoes are mushy.
Add water and bring to boil.
Add potatoes and cook on slow heat for 15 minutes.
Garnish with cilantro and serve.
If tomatoes not sour enough you may add a dash of lemon juice.

KADDU KI SUBZI (Tempered red Pumpkin)

Pumpkin with Green skin 2 lbs. (insides discarded and cut in 1’ dices)
Mustard Oil 3 tablespoons
Fenugreek seeds ½ teaspoon
Green chilies (slit) 5 nos.
Turmeric powder ¼ teaspoon
Jaggery powder ½ teaspoon
Raw mango powder (Amchoor) ½ teaspoon
Salt to taste

Heat mustard oil in a heavy bottom pan till clear.
Remove from fire, cool a little and add fenugreek seeds, stirring till they brown slightly.
Add slit chilis and pumpkin, stirring so that the pieces get oil coated.
Cover with tight lid and simmer for 10 mins.
Add turmeric powder and salt , mix well and cook on slow heat, covered for 20 mins.
Add jaggery and mango powder mix and cook for another 5 mins.