Kumro-r Choka

(Pumpkin delight)

Serving Size: 2 persons

Ingredients:

Kumro (Pumpkin) - 200 grams, cut into 2 inch squares (8-9 pieces)

Potato (Alu) - 1 medium (100 grams), cut into 1/2 inch thick wedges

Tomato - 1 medium (100 grams), cut into 1/2 inch thick slices

Kala Chana (Black chickpeas) - 3 tbsp

Ginger - 1 tsp, grated

Panch Phoron - 1/4 tsp

Dry Red chillies - 2, whole

Turmeric - 1/4 tsp

Chilli powder - 1/4 tsp

Dhania (coriander) powder - 1/2 tsp

Hing - a pinch

Garam masala powder - 1/4 tsp

Salt - to taste

Sugar - 1/2 tsp

Ghee (clarified butter)-1tsp

Oil - 1 and 1/2 tbsp

Preparation:

1. Soak the black chickpeas at room temperature for at least 4 hours, overnight preferred.

Cooking procedure:

1. Heat white oil in a kadhai.

2. Add panch phoron and dry red chillies, fry till seeds splutter.

3. Add pumpkin, potatoes, and tomato. Turn the heat to medium-low and cover. Cook for 10 minutes. There is no need to add water.

4. Add the turmeric, chilli, coriander powders, hing, salt and ginger. Mix well, cover and cook for another 8-10 minutes on low heat. By this time, the pumpkin pieces should be amenable to coarse mashing using a spoon. Check to see that the potatoes are cooked. Cook for a few more minutes if required.

5. Add the black chickpeas, mix well and cook for 2 minutes.

6. Then add the sugar, ghee and remove from heat. Sprinkle garam masala powder and serve.

Serving Suggestions: