# 1 lb. (450g) pumpkin, peeled (fibrous center removed) and cut into large chunks
# 1 lb. (450g) potatoes, peeled , cut into large chunks
# 2 cloves garlic, crushed
# 1 oz. (25g) butter
# 1 tablespoon fennel seeds
# 2 teaspoon mustard seeds
# 1 teaspoon ground turmeric
# 2 tablespoons oil
# parsley sprigs, to garnish
Procedures
# Cook the pumpkin and potato in boiling water for about 5 minutes, till just tender
# Drain well and dry with kitchen paper
# Pound the fennel and mustard seed to a coarse powder with a pestle and mortar
# Fry the fennel, turmeric, garlic and mustard in oil and butter for 2 minutes
# Add the potato and pumpkin and fry, turning until all are evenly browned
# Serve immediately, garnished with sprigs of parsley
