Name: Kumror Chokha recipe by Runa Ganguly at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: for tempering:; 1 large Bay leaf; 1.5 teaspoon Bengali paanch phoron seeds; a pinch of asafoetida; 1 dry red chilli broken into half; For the curry:; 2 tablespoon mustard oil; 1 large potato deskined and cubed; 250 gm red pumpkin deskined and cubed; 1 drumstick chopped into pieces of 1 cm length; 1 tomato puréed; salt to taste; a pinch of Bengali bhaaja masala for garnish; 1 inch ginger made into paste; 1.5 teaspoon turmeric powder; 1.5 teaspoon coriander powder; 1.5 teaspoon red chilli powder

ABOUT Kumror Chokha RECIPE

A mildly flavoured vegetarian recipe which goes well for breakfast with luchis ( pooris) , paranthas and ofcourse for that relaxed weekend lunch with steamed rice and daal

Ingredients Serving: 4

for tempering:
1 large Bay leaf
1.5 teaspoon Bengali paanch phoron seeds
a pinch of asafoetida
1 dry red chilli broken into half
For the curry:
2 tablespoon mustard oil
1 large potato deskined and cubed
250 gm red pumpkin deskined and cubed
1 drumstick chopped into pieces of 1 cm length
1 tomato puréed
salt to taste
a pinch of Bengali bhaaja masala for garnish
1 inch ginger made into paste
1.5 teaspoon turmeric powder
1.5 teaspoon coriander powder
1.5 teaspoon red chilli powder

Instructions

Make a slurry of 2 tablespoon water and the dry spice powders
heat the oil in a wok
Temper with all the ingredients listed under “tempering”
After the seeds splutter,add the potatoes and sauté until they are golden in colour
next add the ginger paste, followed by tomato purée
cook until raw smell vanishes gradually
next add the spice slurry followed by the drumstick and pumpkin
mix well before adding the salt
sauté for 4-5 minutes before adding enough water to cook
cook the vegetables covered until they are softened
take off heat and into a serving bowl
serve hot garnished with a sprinkle of bhaaja masala

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