Ingredients

• 1 bunch - amaranth, cleaned, chopped
• 1 bunch - sorrel, cleaned, chopped
• 1 bunch - spinach, cleaned, chopped
• 250 g - orange pumpkin, peeled, cleaned
• 1 - tomato, chopped
• 1 - onion, chopped
• 2 flakes - garlic, grated
• 1 inch piece - ginger, grated
• 1 - green chilli, chopped finely
• 1 tbsp - maize or wheat flour
• 1/2 tsp - red chilli powder
• 1/2 tsp - coriander seed powder
• 1/2 tsp - turmeric powder
• 2-3 pinches - asafoetida powder
• 2-3 pieces - tamarind pieces
• Salt to taste
• 1 tbsp - ghee or butter
• 1 tbsp - oil

How to Make Pumpkin in Amaranth, Sorrel, Spinach Gravy

• Wash and drain all green together. Chop pumpkin into inch sized cubes. Heat oil, add tomato, onion, stir.
• Add pumpkin, stir for a minute.
• Add 1 cup water, cover and cook till pumpkin is soft.
• Heat ghee in small cooker, directly.
• Add chilli, garlic, ginger, stir.
• Add asafoetida, washed greens.
• Stir and cover for a minute.
• Add all masalas, salt, tamarind.
• Add 2 cups water, cook for 2 whistles.
• When steam is lost, open, stir in maize flour.
• Run a hand beater (electric) in cooker contents.
• This makes a coarse paste of contents.
• Add cooked pumpkin, bring back to a boil.
• Cook on low, simmering till gravy is slightly thick, but running.
• Pour into serving dish. Serve hot with steamed or jeera rice.