Chalkumro'r Torkari

(White Pumpkin Curry)

Serving Size: 4 persons

Ingredients:

Chal Kumro/White pumpkin - 2 lbs

Kalonji/Kalojeera Seeds - 1/2 tsp

Dry Red Chillies - 2

Turmeric - a pinch

Paanch Phoron/Five spice mix - 1 tsp

Bori/Vadis - 10 - 12

Coconut - 2 tbsp, shredded/grated

Sugar - 1/2 tsp

Salt - To Taste

White Oil - 2 tbsp

Ghee - 1 sp

Preparation:

1. Cut the vegetable into 1 inch long thin strips. Soak in salt water for 5-10 mins.

2. Boil 4 cups of water with 1/2 tsp salt and a pinch of turmeric. Add the cut vegetable into the boiling water and boil for 2 mins. Drain water thoroughly.

3. In the meantime dry roast paanch phoron (till seeds begin to change color) for abt 3-4 minutes on low heat and grind into powder. If available, use a coffee grinder for dry grinding.

Cooking procedure:

1. Heat oil in a pan and fry the boris for about 2 minutes on medium heat or till they turn light brown. Remove the boris from oil and set aside.

2. To the remaining oil, add kalonji and dry red chillies. Fry for 30 sec or until seeds start to splatter

3. Add chalkumro and mix well. Cover and cook for 10-12 minutes with occasional stirring on medium low heat.

4. Add fried boris, salt, and sugar. Continue to cook further for 8-10 minutes till the vegetable is done. If there is a lot of water coming from the vegetable then cook without the lid on medium high heat so that there is no gravy left when the vegetable is done.

5. Add ghee and coconut. Mix well and cook for 2 more minutes. Remove from heat.

6. Garnish with powdered paanch phoron and serve.

Serving: