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Home Dish Bengali Aloo-Kumro’r Chhokka: (Pumpkin Sabji with Potatoes & G

Bengali Aloo-Kumro’r Chhokka: (Pumpkin Sabji with Potatoes & G

Name: How to cook Bengali Aloo-Kumro’r Chhokka: (Pumpkin Sabji with Potatoes & G - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 servings
Cuisine: Us

Introduce

Chef :

Anamika Banerjee

Bengali Aloo-Kumro’r Chhokka: (Pumpkin Sabji with Potatoes & G

This one’s again another a very traditional commonplace Bengali Recipes that absolutely the entire Bengali clan is well aware of & quite familiar with- It’s best had with either piping hot steamed rice and thin/runny dal to get along with it, aptly or with the Luchi ie. the Bengali Puris…Could also be used during the ‘Puja Bhog’ too, as traditionally it’s mostly relished that way- It ALL, compliment one another in this regular & simplest BONG recipe/platter just perfectly well

Ingredient

Food ration :

3-4 servings

Cooking time :

25 mins. Prep T

500 gms

Yellow Pumpkin: Skinned & Cut Up into Medium Sized Cubes

1-1.5 Cups

Potatoes: Diced into similar sizes as that of the already Diced Pumpkins

As Per Taste

Salt

1/2 Cup

Fresh/Frozen Green Peas

1/2 Cup

Fresh Tomatoes: Finely Chopped

1.4 Cup

Fresh Coriander Leaves: Finely Chopped

Tempering Spices: Bay Leaf

1.5

tsps Panch Phoron

1-2

Whole Dry Red Chillies: Broken

2-3

Fresh Green Chillies: Optional (As per your taste)

1 tbsp (2 G)

Paste: Ginger-Green Chillies Paste

1 tsp

Cumins Powder

1 tsp

Coriander Powder

2-3 tbsps

Mustard Oil

1 tbsp

Ghee

1 tsp

Dry Roasted PanchPhoron Masala Powder

1/4 Cup

Fresh Coriander Leaves: Finely Chopped- Optional (Mine’s got over hence couldn’t use it this time, I usually do use it for this recipe at the end)

Cooking instructions

* Step 1

First Up: Get-Set-Ready with all the ingredients aforesaid to start on with the cooking process, fast- For that, Chop/Cut Up the veggies as mentioned above, and set aside- Be ready with the rest of all other dry, wet & tempering spices whichever’s mentioned above & set aside

* Step 2

* Step 3

Now, heat up a frying pan/vessel/cauldron over a medium flame- Add the measured Mustard Oil to it, followed by the tempering spices & allow them to splutter & turn aromatic- In goes the cut-up pumpkin & potato pieces (together almost) & sauté by adding in some salt, turmeric & red chili powders to it, until it’s nicely sautéed to light golden brown & also quite a bit shrunk from its initial volumes

* Step 4

Then, throw in the chopped tomatoes & green peas & some dash of hot water to it to continue with the ease of sautéing without sticking to the bottom of the pan at this point- Now one by one, add in all the aforesaid dry Masalas, sugar, etc. also do checkout the seasonings at this point too (If at all required, can be adjusted later on as well)- Once that’s well sautéed sufficiently, pour in some (not much) hot water to it to be well cooked thereafter

* Step 5

Lower the flame to the low-medium, cover & cook for about another 5-7 mins time while stirring occasionally in between to avoid sticking to the pan- This very dish doesn’t have much gravy consistency at all rather, it’s on either completely drier side or just semi-gravy is maintained to get it well cooked- Once that’s sorted, just before turning off the flame, add in the ghee, roasted Masala Powder & the freshly chopped coriander leaves

* Step 6

Mix everything well together until nicely combined & well blended- Cover it back- Flame goes off- Let it stand in its standing position for another 6-8 mins time before serving it piping hot with the main course of your choice since this one’s quite ideal as in the side dish item- Garnish it your way & ENJOYYYYYYYY !!!!