Mishti Kumro Bhorta (Red Pumpkin Bharta / Pumpkin Mash - Bong style)

 

            Mishti Kumro Bhorta (Red Pumpkin Bharta) is a simple comforting Bong style dish as it needs very few basic ingredients. It takes very little time to prepare and tastes just divine with hot steamed rice. This traditional dish is almost a lost recipe now and has its origin in the rural parts of West Bengal and Bangladesh. This recipe has a nice garlic flavor and the addition of raw mustard oil and lime juice to the finished product gives a great punch to the dish.

           You need to savor it to believe how this easy to prepare dish can be so yummy and amazing. It is just divine. So when you are looking for something simple, go ahead and try this comforting and soulful dish of Mishti Kumro Bhorta. Do check out the step by step pictorial recipe to prepare this must try regional chutney.

• 400 gms. pumpkin, cubed
• 2 tbsp. mustard oil
• 3-4 dry red chilies or as required
• 4-5 garlic cloves
• 2 onion, sliced
• 1/4 tsp. salt or to taste
• handful of coriander leaves, chopped
• 1 tsp. lime juice

          Heat 1 tbsp. mustard oil in a pan and sauté the dry red chilies, garlic and one sliced onion separately till light brown. Keep aside to cool and then mash them coarsely along with 1/4 tsp. of salt. 

          In the same oil sauté the pumpkin till well browned. Keep mashing it in the process with your ladle. Set aside to cool slightly. Then add it to the mashed onion-garlic mix. Combine everything well. 

          To this mix, add the remaining sliced onion, coriander leaves, lime juice and remaining mustard oil. Mix everything well and serve with hot steamed rice. 

Heat 1 tbsp. mustard oil in a pan and sauté the dry red chilies,

                       garlic and

               one sliced onion separately till light brown. 

                     Keep aside to cool.

             Then mash them coarsely along with 1/4 tsp. of salt. 

                 In the same oil add the pumpkin and ....

                sauté the pumpkin till well browned. 

Keep mashing it in the process with your ladle. Set aside to cool slightly. 

Then add it to the mashed onion-garlic mix. Combine everything well. 

To this mix, add the remaining sliced onion, coriander leaves, lime juice & remaining mustard oil.

                    Mix everything well.

                  Enjoy with hot steamed rice. 

Kumro Chechki (Pumpkin Stir Fry - Bong style)

 

            Kumro Chechki is a traditional Bengali homemade style red pumpkin stir fry. It is a very quick and a simple preparation with minimum of spices. I have used mustard oil for the cooking and also as a garnish for an authentic flavour. You can enjoy it as a side dish with rice or chapattis. But I like to have with luchi (poori). So check out the step by step pictorial recipe to prepare this classic everyday regional delicacy.

              In this recipe, I have used nigella seeds (kalonji) for the tempering. However, at times I also use panch phoron too. 

              This humble veggie can also be made using prawns for a non-veg. version. Sometimes I add potatoes and bori (dried lentil dumplings) to it. Both ways it tastes very delicious. 

              Chechki is very commonly prepared in many Bengali homes. The word literally translates to shredded, thinly sliced or for anything that is stir fried. So Happy Cooking !!!!

• 400 gms. pumpkin, cut lengthwise
• 2 tbsp. mustard oil
• 1 tsp. nigella seeds (kalonji)
• 2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1 tsp. mustard oil to garnish
• 1 tbsp. coriander leaves, chopped

           Heat oil in a pan and temper with kalonji and green chilies. Sauté for a few seconds and then add the pumpkin, salt to taste, turmeric powder and cumin powder. 

          Mix everything well and cook, covered on a low flame. Sprinkle some water at intervals if necessary. 

          Cook till the pumpkin is soft but not mushy. Switch off the flame when done and add the mustard oil. Garnish with coriander leaves and serve as a side dish with rice or chapattis.

                    Heat oil & temper with kalonji and green chilies. Sauté for a few seconds. 

                   Add pumpkin, salt, turmeric powder & cumin powder. Cook, covered on a

                   low flame. Sprinkle some water at intervals if necessary. 

                           When done, add the mustard oil and garnish with coriander leaves.

                                 Serve as a side dish with rice or chapattis.

                    

Chickpea & Pumpkin Soup with Corn & Green Peas

          A bowl of piping hot soup is always welcome on a cold winter night and is just what you need to keep you warm from inside. So come lets enjoy this yummy and hearty soup with the goodness of some veggies like pumpkin, corn, green peas and boiled chickpeas. This one-pot wonder is both nutritious and healthy, loaded with fiber and proteins. 

• 1 cup chickpea (kabuli chana), boiled
• 1 cup pumpkin, chopped
• 1/2 cup corn 
• 1/2 cup green peas
• 2 tbsp. olive oil
• 2 bay leaves
• 1" cinnamon stick
• 1 tsp. garlic, chopped
• 1 onion, chopped
• salt to taste
• 1/4 tsp. pepper powder
• 1/4 tsp. dried oregano
• 2 cups stock 
• 1 tbsp. coriander leaves, chopped 

          Heat 1 tbsp. oil in a pan and sauté the pumpkin till it is tender. Drain and keep aside. Heat remaining oil and temper with cinnamon and bay leaves.

          Add the garlic and onion and stir fry till it turns translucent. Now add the stock and bring it to a boil.

          Now add the boiled chickpeas, cooked pumpkin, corn peas, salt and pepper powder. Simmer on a low flame and coarsely crush the contents with the ladle. 

          When done, switch off the lame and transfer to individual serving bowls. Serve, garnished with oregano and coriander leaves. 
          



Note - I have used frozen corn and green peas. If using fresh ones, you can parboil them before adding them to the boiling stock.

Lotus Stem Mor Kuzhambu

          This is a South Indian version of Kadhi, a yoghurt-coconut based gravy, most popular in Tamil Nadu. Vegetables like pumpkin, okra, ash gourd, eggplant, etc. are traditionally added to this curry. Very simple, easy to make and a delicious side dish, Mor kuzhambu is best relished with steamed rice, appam or idiyappam.  

          It is generally prepared during special occasions and is a common dish found on the menu platter. But I gave a twist to this recipe by adding some boiled and sautéed lotus stem a la fusion style. It turned out very yummy. So check the quick step by step pictorial recipe to prepare it.

• 1 & 1/2 cups lotus stem, sliced
• 1 tbsp. coriander seeds
• 1 tbsp. tuvar dal (pigeon pea lentil)
• 1 tsp. cumin seeds
• 1/2 tsp. raw rice
• 1 inch ginger
• 2 green chilies
• 3 tbsp. fresh grated coconut 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 cup yoghurt, well beaten
• 2 tbsp. oil
• 1 tsp. mustard seeds 
• 1-2 dry red chilies
• 1 tsp. urad dal (opt)
• 1-2 sprig curry leaves
• 1 tbsp. coriander leaves, chopped

          Soak the coriander seeds, cumin seeds, rice and tuvar dal for 2-3 hours. Grind into a smooth paste along with coconut, green chilies, ginger and some water. 

          Pressure cook the lotus stem in sufficient water for 4-5 whistles. Drain and keep aside. Heat 1 tbsp. oil in a pan and sauté the boiled lotus stem for 2 minutes. Keep aside.

          In a pan add the ground paste along with 1/2 cup water, salt and turmeric powder. Simmer for 1-2 minutes. Add it to the sautéed lotus stem and keep aside to cool down.

          Now add the yoghurt and some water (depending on the consistency required) and mix well. 

          Heat remaining oil in a pan and temper with mustard seeds, red chilies, urad dal and curry leaves. After it stops spluttering, switch off the flame.

           Pour this tempering over the prepared mor kuzhambu. Garnish with coriander leaves and serve with plain steamed rice, appam or idiyappam.

                      Heat 1 tbsp. oil & saute boiled lotus stem for 2 minutes. Keep aside.

                     In a pan add ground paste, 1/2 cup water, salt & turmeric powder. Simmer
                     for 1-2 minutes. 

                       Add it to the sautéed lotus stem and keep aside to cool down.

                     Add yoghurt & some water (depending on the consistency required) 
                     and mix well. 

                      Heat remaining oil & temper with mustard seeds, red chilies, urad dal 
                      and curry leaves. After it stops spluttering, switch off the flame.

                               Pour this tempering over mor kuzhambu. Garnish with coriander
                               leaves and serve with plain steamed rice, appam or idiyappam.

Mor Kuzhambu

          This is the South Indian version of Kadhi, a yoghurt-coconut based gravy, most popular in Tamil Nadu. Vegetables like pumpkin, okra, ash gourd, eggplant, chow chow, etc. are basically added to make it more healthy and nutritious.

           It is a very simple, easy to make and a delicious side dish best relished with steamed rice. Mor Kuzhambu is traditionally prepared during special occasions and is a common dish found on the menu platter. So do give it a try and enjoy it with your loved ones. 

• 1 cup pumpkin, cubed
• 2 tbsp. coriander seeds
• 1 tbsp. tuvar dal (pigeon pea lentil)
• 1 tbsp. cumin seeds
• 1/2 tsp. raw rice
• 1" ginger
• 2 green chilies
• 3 tbsp. fresh grated coconut 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 cup yoghurt, well beaten
• 1-2 tbsp. oil
• 1 tsp. mustard seeds 
• 1-2 dry red chilies
• 1-2 sprig curry leaves
• 1 tsp. coriander leaves, chopped

          Soak the coriander seeds, cumin seeds, rice and tuvar dal for 2-3 hours. Grind into a smooth paste along with coconut, green chilies, ginger and some water. Add to the yoghurt and keep aside. 

          In a pan add a cup water and cook the pumpkin along salt to taste and turmeric powder till it is soft. 

          Now add the yoghurt mix and some water if required and bring it to a boil. Switch off the flame and transfer to a serving dish. 

          Heat oil in a pan and temper with mustard seeds, red chilies and curry leaves. After it stops spluttering, switch off the flame.

           Pour this tempering on the prepared mor kuzhambu. Garnish with coriander leaves and serve with hot steamed rice for a sumptuous comforting meal.

Labra (Mixed Vegetable Curry - Bengali Style)

          This is a simple and a traditional homemade style Bengali Mixed vegetable curry. You can add any veggies of your choice. I also added some fried vadi (dried lentil dumplings) to enhance the flavour and add a bit of a crunch to the dish. 

          This dish is very commonly cooked in many a Bengali home. For a non-veg. version, prawns or fish head is added. It is relished as a side dish with rice, khichdi, paratha, poori or chapati. So check out the step by step pictorial recipe to prepare this simple delicacy.

• 1 cup each of mixed veggies, cubed (Raddish, french beans, cabbage, pumpkin, raw banana, eggplant and parwal (pointed gourd)
• 1/2 cup frozen / fresh green peas 
• 10-12 vadi (dried lentil dumplings)
• 2-3 tbsp. mustard oil
• 2 bay leaves
• 1 tsp. panch phoron (equal quantities of fennel, cumin, mustard, fenugreek & nigella seeds)
• 1-2 green chilies, slit
• 1-2 whole red chilies
• 1 tsp. ginger, finely chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted cumin powder
• 1 tsp. ghee

          Heat oil in a pan and fry the vadi till golden brown. Drain and keep aside. Temper the same oil with bay leaves, red chilies, green chilies and panch phoron. 

          After it stops spluttering, add the ginger and fry for a few seconds. Now add the raddish, beans and parwal first. Fry for 2-3 minutes on high flame. 

          Then add rest of the veggies, all the dry spices and the fried vadi and green peas. Mix everything well and cook, covered on a low flame. Sprinkle water and stir at intervals.

          When done, switch off the flame and add the ghee. Keep it covered for 5 minutes and then serve as a side dish with either rice or chapattis.

                                Chop all veggies into cubes.

                                Heat oil & fry vadi till golden brown. Drain & keep aside. 

                Temper same oil with bay leaves, red chilies, green chilies & panch phoron. 

                                After it stops spluttering, add ginger & fry for few seconds. 

                     Add raddish, beans & parwal first. Fry for 2-3 minutes on high flame. 

                               Then add rest of the veggies,

                                all dry spices and 

                  fried vadi & green peas. Mix well & cook, covered on a low flame. Sprinkle 
                  water & stir at intervals.

                  When done, switch off  flame & add ghee. Keep it covered for 5 minutes
                 

                                Serve with either rice, khichdi, poori, paratha or chapattis.