Kumro Chhechki
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Features of Kumro Chhechki
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Served as side dish. Vegetarian dish. A cuisine from West Bengal(Eastern India). Speciality: A cuisine for Durga Puja/Sharodiya festival.
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Region of Kumro Chhechki
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Indian
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Ingredients for Kumro Chhechki (Click here for measurement conversion)
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250 gm (8 oz.) Pumpkin, diced, Gourd or Squash may also be used
2 Tablespoon Cooking Oil
1 teaspoon Kali Jeera (Black Cumin seeds)
1 Onion (small)
2 Green Chili, sliced
1/3 teaspoon Turmeric powder
1 teaspoon Sugar
Salt to taste
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Method for making Kumro Chhechki
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Dice the pumpkin into long (about 1-1.5 inch) and fine pieces. Heat cooking oil in full heat in pan. Add Kali Jeera and onion one after the other. Fry a little. Add the diced pumpkin before the onion starts getting brown. Stir well. Add turmeric, salt and chili. Place lid on the vessel and cook under medium heat for 5 minutes. Remove lid. Add sugar, stir well and replace lid again. Cook under low flame for 10 min. or till the pumpkin is cooked well. Remove from heat and serve.
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Comments
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Serves: 3
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