Sunday, 7 February 2016

Aloo Kumro (Pumpkin with Potatoes)-Bengali Cuisine



The Culinary Hoppers have decided Bengali Cuisine for this month.Actually this cuisine is completely new to me but I started liking the taste of Bengali dishes.This recipe is a very typical Bengali recipe. This one is slightly harder to cut, but the nicest thing is that it has far less seeds compared to the pumpkin.
While the pumpkin is like a big hollow, the butternut squash is chunky all the way through till the bottom rounded bit which has all the seeds- in short, less messy. Not only is it a good source of fiber, but it is bursting with the goodness Vitamins A, C and E. Pumpkin is also called kumro in Bengali. This dish is slightly on the sweeter side and is ideal with roti/paratha. This dish is quite a standard one using usual spice combinations.

Check out more Side dish varieties



Prep time
Cook time
Serves
10 mins
10 mins
3 persons

Cuisine: Indian (Bengali Cuisine)
Recipe Type: Side Dish for rotis

Ingredients
  • Pumpkin/Butternut Squash -2 cups
  • Potatoes -2 medium  -1  cup
  • Turmeric powder -1/2 tsp
  • Chili powder -1/4 tsp
  • Coriander powder -1/4 tsp
  • Garam masala powder -1/4 tsp
  • Amchur powder -Sprinkle
  • Ginger grated -1 tsp
  • Salt – to taste
  • Sugar -1/2 tsp
  • Water -1/2 cup
  • Ghee -1 tbsp.
  • Cilantro –few sprigs

Seasonings
  • Bay leaves -2
  • Cumin seeds -1 tsp
  • Green chilies -2
  • Hing –ping


Method 1. Peel and cut the potatoes and pumpkin/ butternut Squash into cubes.
2. Heat oil in a pan. When hot, but but steaming hot, add in the bay leaves, chilies, cumin seeds and asafoetidaThen add grated ginger followed by  the dry masala powders. Put the potato pieces with little salt and little turmeric powder into the oil and fry till it become little brown in color.
 3. Add the turmeric, chili powder, coriander powder and salt. Mix well. Add the ginger. Add in the pumpkin. Mix well. Put 1/2 cup of water into the pan and close the lid of the pan and cook till vegetables are fully cooked.
Cover and cook on a medium fire for about 10 minutes. The potatoes and pumpkin both cook around the same time, especially if it is the butternut squash. Red Indian pumpkin tends to cook a little faster.
 4. Try breaking the potatoes and pumpkin with your ladle. At last put 1/2 teaspoon garam masala and 1teaspoon ghee into the pan and cook for 2-3 mins.
5. Garnish with cilantro and enjoy


Served with
Roties,
Masoor dal and rice
Puris.

Notes
I prefer not to overcook the pumpkin, because it then mushes up.

Check out some of my hoppers team dishes
Shubha - Bengali Cuisine
Vani -Nimki 
Jayashree -Ghugni Chaat 
Padma -Dhonepata Fulkopi 
Poornima-Dhokar Dalna
Parvathy -Sweet Potato posto
Swati -Aloor dum
Piyali -Sarson wali bhindi

 

11 comments:

  1. it looks so yumm..gd to see your post dear

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  2. super good recipe...and simple to make too...thanksfor the wonderful share dear

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  3. Simple..yet such flavorful sabzi.. Yum!!

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  4. Such a simple recipe yet so flavorful..The dish look elegant and perfect!

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  6. Yummy Shoba..this looks awesome, potatoes are an all time favourite and the blend with pumpkin must be amazing..!

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  7. Looks yummy and so flavourful....love the combo!!

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  8. Delicious. Thanks for share.
    www.unnatisilks.com

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  9. A very Bengali dish,a true comfort food and looks so inviting. Oh I am already feeling hungry looking at that plate.Yummy.

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  10. I am always obsessed with Bengali cuisine... Lovely recipe

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