Potatoes and pumpkin (petha) are favourite vegetables of the Rajasthanis and feature in different ways in their meals. Aloo Pethe ka Saag cooked with whole spices and curds can be relished with plain or stuffed puris. The addition of fennel gives this vegetable its characteristic Rajasthani flavour.
Heat the ghee in a deep non-stick kadhai, add the bayleaves, cinnamon, cloves, cardamom, nigella seeds, mustard seeds and fenugreek seeds and sauté on a medium flame for 30 seconds.
When the seeds crackle, add the curds, asafoetida, chilli powder, coriander-cumin seeds powder and turmeric powder, mix well and cook on a slow flame for 1 minute, while stirring continuously.
Add the tomatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add the potatoes, pumpkin, salt and ½ cup of water and mix well. Coverwith a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
Add the dried mango powder and sugar, mix well and cook on a medium flame for 1 minute, while stirring occasionally.