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.

                    

Kumro Pata Bata (Red Pumpkin Leaf Chutney - Bengali Style)

          This is an extremely simple dish, yet full of flavours. You have noticed these pumpkin plants growing wild on terraces or almost everywhere. Just try making a chutney out of few tender leaves, garlic and green chilies and tempering it with some kalonji (nigella seeds) in mustard oil. This amazing side dish is relished with hot steamed rice.

• 10-12 Red Pumpkin leaves, washed & drained
• 5-6 garlic cloves
• 2-3 green chilies
• 1 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella / onion seeds)
• salt to taste
• 1/4 tsp. turmeric powder

          Blend the leaves, garlic and green chilies to a fine paste by adding some water, preferably in a grinding stone. Alternatively, it can be also ground in a mixer grinder.

          Heat oil in a pan and temper with kalonji. Sauté for a few seconds and add the paste, salt and turmeric powder. Fry on a low flame till dry. Serve hot with hot steamed rice and enjoy this simple delicacy.

                       Grind leaves, garlic & green chilies into a fine paste, preferably in a
                       grinding stone. 

                                  Alternatively, it can be also ground in a mixer grinder. 

                                Serve hot with hot steamed rice & enjoy this simple delicacy.

Mixed vegetable Korma - South Indian Style

          Korma in general is a very popular side dish in South Indian Cuisine. But it differs from one region to the other. At few places it is cooked, adding yoghurt and in others, coconut-cashew paste is used. 

          Whatever the version, it is a delectable dish to be relished either with rice or chapatti. In the south, it is best enjoyed as an accompaniment along with appam, idiappam or Biryani. So check out the step-by-step pictorial recipe to prepare it.

• 1 big bowl (5-6 cups) mixed veggies
• (raw papaya, french beans, broad beans, potato, yam, carrots, eggplants, bottle gourd, red pumpkin)
• 2-3 tbsp. oil
• 1-2 dry red chilies
• 2 star anise
• 2-3 green cardamoms
• 1" cinnamon stick
• 5-6 cloves
• 2 bay leaves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1-2 sprig curry leaves
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tbsp. roasted coriander-cumin powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp./ garam masala powder
• salt to taste
• 2-3 tbsp. fresh coconut, grated
• 1-2 fresh green chilies
• 5-6 cashew nuts
• coriander leaves to garnish

          Grind together coconut, green chilies and the cashews into a paste. Keep aside. Make a paste with the ginger-garlic paste, tomato paste and all the powdered spices (except salt) mixed with 1/4 cup water. Keep aside. 

          Heat oil and temper with dry red chilies, bay leaves, cardamoms, cloves, cinnamon, star anise and cumin seeds. After it stops spluttering, add the onion and curry leaves. Sauté till light brown.

          Now add the ginger-garlic paste and sauté on a low flame till the oil separates. Now add the chopped veggies and salt and mix well.

          Add 2 cups water and simmer, covered for 12-15 minutes till the veggies turns soft. Add the coconut paste and 1 cup water and continue to simmer till the gravy slightly thickens. 


  

                     Heat oil & temper with bay leaves, cumin seeds, star anise, cardamoms, 
                     cloves, cinnamon & dry red chilies.

                       
                                  Add onion & curry leaves. Sauté till light brown.

                  Add ginger-garlic paste, tomato paste & all dry spices (except water) mixed
                  with some water.

                                 Add chopped veggies & water. Cook till veggies turns soft.

                    Add coconut paste & some more water. Simmer till gravy slightly thickens.

                                 Serve, garnished with coriander leaves.