Bengalis have a tendency of putting potato in any kind of recipe. It feels as if potatoes are an integral part of all the recipes. You can guess from the average health of all Bengalis, barring some exceptions, generally every Bengali signifies that potato look, a little more fats here and there. I too am not an exception. I like to add potatoes in different curries, though because of peer pressure the quantity has reduced with the passage of time.
Everyday after coming back from office, it’s always a pain staking job to think what to cook for dinner. Last night I was only left out with a piece of pumpkin and some potatoes. In my flat I don’t have a mixer grinder so couldn’t think of experimenting any other curries with that pumpkin. I took to cooking a simple potato pumpkin curry.
This preparation uses a masala that is a widely used spice in Bengali cuisine. As the name suggests (“Five Spices”), panch phoron is a combination of 5 spices, namely mustard seeds (sarse), fennel (mouri), nigella (kalo jeera), cumin (jeera) and fenugreek seeds (methi), you canknow more at Wiki.
- Pumpkin (Kumro): 100gms
- Potato (Alu): 2 medium sizes
- Onion (Peyaj): 1 small
- Green chili (Kacha Lanka): 2
- Turmeric powder (Halud Guro): ½ teaspoon
- Mustard oil (Sarser Tel): 1 teaspoon
- Salt to taste
- Heat the oil in a wok
- Sauté the onions in the heated oil and throw in the panch phoron
- Stir for 30 seconds before adding the vegetables
- Put in turmeric powder, salt and the chilies
- Stir for 2 -3 minutes, and add ½ cup of water for the vegetables to get cooked properly
- As the vegetables get cooked properly, take out from flame and serve with roti, paratha or rice
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