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Monday, October 30, 2017

Kumro Potoler Chokka

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The very first year we were in US, my daughter went on a school trip to a farm for Halloween. She proudly brought home a pumpkin which she had picked up. She was tiny and the pumpkin tinier, not suitable for carving. I chopped it up and made some Kumro-r Chokka, she still reminds me of this sad incident every Halloween. This year being no exception.

While stealing pumpkins from little one is not recommended, the recipe totally is.

Ingredients

  • 250 gm pumpkin peeled and cut into medium sized cubes
  • 250 gm potol (Pointed Gourd) peeled and cut into halves
  • 2 medium potatoes peeled and cut into medium sized cubes
  • 1/2 cup soaked  whole red Bengal gram
  • 1/2 cup grated coconut
  • 1 large tomato cut into quarters
  • 1 tbsp. cashew powder
  • 1 tsp. turmeric powder
  • 1tbsp. Kashmiri red chili powder
  • 1 tsp. cumin powder
  • 1/2 tsp. hing (asafetida)
  • 2 dry whole red chilies
  • 1 tsp. paanch phoron
  • 1 tsp. sugar
  • Salt to taste
  • Mustard oil
  • 1 tsp. powder of dry roasted cumin and coriander seeds of equal quantity


Procedure

Heat mustard oil in a wok and one by one fry pumpkin, potol and potato pieces for about two to three minutes and remove them for later use.

If required add more mustard oil to the wok and temper it with dry whole red chilies, paanch phoron and hing. When they stop sputtering add tomatoes to it. Lower the heat and add fried potato cubes. Sauté everything together on medium heat.. You can add turmeric, chili, cumin powder at this point and keep frying. If required add water little at a time to prevent burning of the spices.

Add grated coconut, soaked red Bengal gram and keep sautéing. Pour half a cup of water and let it simmer on medium heat for about five minutes.

When the potatoes are half way through add potol and pumpkin pieces to it along with grated ginger. Add the seasonings and mix well. You may want to add some more water to it. Cook it covered on medium heat till all vegetables are tender but yet retaining their shapes.

This will be a dry gravy. so adjust the quantity of liquid accordingly. Add cashew powder and let cook it for about a minute.

Turn off the heat and sprinkle dry roasted cumin and coriander powder to it. Garnish with some more grated coconut.

Enjoy with luchi or parota.




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