Dui Kumror Tarkari – Pumpkin and Ash Gourd in Mustard Sauce

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Do you think you can live on burgers and sandwiches for the rest of your life? The answer is definitely a “no”. The food that with grew eating is what gives comfort to the soul – the comfort food. It might be as dull and non-spicy as the masoor dal and aloo seddho, but it has it own place in the heart and not to mention the stomach.

Bengali food is much different from the cuisines in the other parts of the Indian subcontinent. Not only do we use paste and powdered spices, but the addition of sautéed whole spices before adding the main ingredients is what makes the recipes very unique. Most non-Bongs have an impression that Bengali food is all about fish, but its not. Check the vegetarian section of our blog, and you’ll know am right. And, that too those are just a droplet from the ocean on authentic Bengali vegetarian recipes.

Dui Kumro Tarkari

Pumpkin with its hard shell and soft inside is one of the commonly used vegetables in Bengal. It’s inexpensive and filling. Boiled and mashed pumpkin with a hint of mustard oil, green chilies and salt can give a good competition to the western mashed potato. The ash gourd on the other hand is not a regular in the Bong kitchen, but a tutti frutti cake with its candied version is always welcome.

Dui kumro or two gourds is a typical Bengali recipe prepared with pupkin and ash gourd (winter melon/ white gourd). It is easy to prepare and gets ready in minutes.

Dui Kumror Tarkari

Indian, Side, Bengali recipe, Pumpkin recipe, Ash gourd recipe, Bengali vegetarian recipe
Cooks in    Serves 4
  • 1 cup chopped pumpkin
  • 1 cup chopped ash gourd
  • 1 teaspoon mustard seed
  • 2 tablespoon mustard paste
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • 3-4 green chili
  • 2 teaspoon mustard oil
  • Salt to taste
  • • Heat oil in a wok, throw in the mustard seeds. As they start sputtering add the vegetables and give it a toss
  • • Add all the paste and powdered spices and mix well with the vegetables. Season with salt and throw in the green chilies. Pour about ½ cup of lukewarm water and cover till done.
  • • Serve hot with white rice

Dui Kumro Tarkari_2

Hot Tips – To prepare this recipe quickly the trick is to chop both the gourds in the same way. First make a half inch slice and then chop each slice laterally into half inch pieces.

How to make mustard paste in dry grinder?

For this recipe add about 3 teaspoon of mustard seeds (equal portions of yellow and black mustard or just black mustard, your choice). Grind in a coffee grinder till the texture turns powdery. transfer to a bowl and add water. You can add chopped green chili, salt and turmeric in the same paste and give it a spin in a wet grinder.

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Sending it over to Foodabulous Fest Event organised by Preeti’s Kitchen Life.

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Alu Potoler Tarkari

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Summers in India bring intense heat and incessant sweat, but lots of fruits and some special vegetables too. In fact, there are some vegetables that you won’t quite relate to continental or for that matter any well-known cuisine outside India. One of such special variety is Potol (Patol), Parwal in Hindi and Pointed Gourd in English.

Potol is widely used in Bengali cuisine. Some famous ones are Potol Alur Jhol (Parwal Alu Curry), Potol Korma, some fish items such as Potoler Dorma (Fish stuffed Parwal), Potol diye Macher Jhol (Parwal Fish curry) and Potol diye Singhi Macher Jhol (made infamous by Pyalaram, a character in Tenida series). In fact, there is even a well known sweet prepared with Potol, called Potol Mishti.

Or simply, Potol Bhaja with Bhaat and Dal.

Without further ado, let us have a simple Potol (pointed gourd) recipe – Alu Potoler Tarkari, or Bengali style Pointed Gourd with Potato Curry.

Ingredients for Alu Potoler Tarkari

  • 5-6 pointed gourd (Potol / Parwal)
  • 1 medium size potato
  • 1 medium size onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 6-8 cloves of garlic
  • ½ teaspoon garam masala

How to Prepare Alu Potoler Tarkari

  • Lightly skin the Potol, and cut laterally into two equal halves. If its too large, then cut into 3 pieces
  • Peel the potato and cut into medium square pieces
  • Heat oil in a wok, and separately fry the Potol and potatoes till lightly brown. Keep aside
  • Remove the mustard oil used for frying and pour in 1 tablespoon of oil in the same wok
  • As the oil gets heated, throw in the onions and garlic cloves. Sauté till the onions turn pinkish
  • Put in the fried vegetables, ginger-garlic paste, and all other spices except the garam masala. Season with salt
  • Toss for sometime till the spices coat the veggies
  • Pour in water and let it cook till the vegetables are tender
  • Sprinkle the garam masala and serve with warm rice and dal.

How do you like your Potol?
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