Kancha Kumror Torkari (Raw Pumpkin Curry - Bong style)

 

          Raw Pumpkin is quite a favorite veggie among most of the Bong crowd. This is a very easy and a simple stir fry recipe that turned out simply awesome. I cooked in mustard oil for an authentic flavor. However, do not forget to drizzle a little bit of extra raw mustard oil to the end product for that extra zing. 

          For some variation, you can add potatoes, bori (dried lentil dumplings), boiled black chickpeas or some prawns for a non-veg. version. It goes absolutely well with hot steamed rice, chapatti or luchi (poori) for a great comfort food. 

• 800 gms. raw pumpkin, partly skinned & cubed
• 2+1 tbsp.  mustard oil
• 2 bay leaves 
• 2 dry red chilies
• 2 green chilies, slit
• 1 tsp. panch phoron 
• 1 tsp. grated ginger
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander-cumin powder
• 2 tbsp. chopped coriander leaves

          Heat 2 tbsp. oil in a kadai / pan and temper with dry red chilies, bay leaves and panch phoron. Sauté for a few seconds. 

          Then add the green chilies and ginger. Stir fry for a few seconds more. Now add the cubed raw pumpkin and all the dry spices.

          Mix everything well and cover and cook on a low flame. Sprinkle some water at intervals. When done and the pumpkin has turned soft, switch off the flame.

          Drizzle the remaining mustard oil and garnish with chopped coriander leaves. Serve with hot steamed rice, chapattis or luchi (poori).