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Kumror chhokka
Method
- Heat oil in a kerahi.
- Add the bay leaves, panch phoran, asafetida and whole red chillies.
- Stir fry until spluttering stops.
- Add first the parwals and fry 3 to 4 mins before adding potatoes, continuing to fry a further 5 mins.
- Then add the red pumpkin.
- Stir fry until vegetables are all well fried.
- Now mix together in half or three quarter cup water, the masala pastes and pour over the vegetables.
- Add salt to taste.
- Add the drained whole chola and simmer gently until vegetables are cooked and there is no gravy in the pan.
- Heat ghee in a frying pan.
- Stir into the chhokka with the sugar.
- Finally before removing from fire, sprinkle with the powdered garam masala.
Ingredients:
250 gms red pumpkin diced
2 tbsp whole chola/channa soaked in water overnight
2 potatoes, peeled and diced
4 parwals, cut in quarter inch rounds (optional)
2 bay leaves
4 tbsp oil
1/8 tsp panch phoran
A pinch asafoetida
2-3 whole red chillies
1-1/2 tsp turmeric paste
1/2 tsp chilli paste
1-1/2 tbsp cumin paste
1/2 tbsp coriander paste
1 tbsp ginger paste
1 tbsp ghee
1 tsp powdered garam masala
2 tsp sugar
Salt to taste
250 gms red pumpkin diced
2 tbsp whole chola/channa soaked in water overnight
2 potatoes, peeled and diced
4 parwals, cut in quarter inch rounds (optional)
2 bay leaves
4 tbsp oil
1/8 tsp panch phoran
A pinch asafoetida
2-3 whole red chillies
1-1/2 tsp turmeric paste
1/2 tsp chilli paste
1-1/2 tbsp cumin paste
1/2 tbsp coriander paste
1 tbsp ginger paste
1 tbsp ghee
1 tsp powdered garam masala
2 tsp sugar
Salt to taste
RECIPES BY REHANA KHAMBATY
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