White Pumpkin Curry or Chal Kumro Ghonto

Name: White Pumpkin Curry or Chal Kumro Ghonto
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 gms white pumpkin / ash gourd / chal kumro; 1/2 cup coconut scraped; 10-12 dry lentil dumplings / bori; 1/4 tsp turmeric powder; 1/4 tsp red chilli powder; 1/2 tsp cumin powder; 1/2 tsp paanch phoron (Bengali 5 spice mix); 2 bay leaves; As required salt; 1 tsp sugar; 2 tbsp mustard oil; 1 tbsp ghee (clarified butter); 2 green and red chillies; 1 tbsp coriander chopped finely

Kumkum Chatterjee @cook_12055532

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White Pumpkin/ Ash Gourd or Chal Kumro Ghonto is a traditional recipe in Bengali cuisine. It is prepared from white pumpkin, scraped coconut and dal bori or dry lentil dumplings.Serve this delicious curry with a drizzle of ghee as a side dish with hot steamed rice and dal in lunch

Kumkum Chatterjee @cook_12055532

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Ingredients

20 minutes

4 servings

300 gmswhite pumpkin / ash gourd / chal kumro
1/2 cupcoconut scraped
10-12dry lentil dumplings / bori
1/4 tspturmeric powder
1/4 tspred chilli powder
1/2 tspcumin powder
1/2 tsppaanch phoron (Bengali 5 spice mix)
2bay leaves
As required salt
1 tspsugar
2 tbspmustard oil
1 tbspghee (clarified butter)
2green and red chillies
1 tbspcoriander chopped finely

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Steps

20 minutes

1

Peel the outer skin and divide ash gourd / white pumpkin into 4.Thinly slice half white pumpkin.Wash and drain water completely. Assemble all ingredients before cooking.
2

Pressure cook with 1/4 cup water upto 1 whistle.Release steam immediately. Optionally cook under low to medium flame covered till the vegetable is soft but not mushy.Heat mustard oil in a wok or pan and fry dal bori till golden brown. Set aside.In the remaining oil, add 1 tsp ghee, sprinkle paanch phoron and bay leaves.
3

When they sizzle, add the steamed chal kumro along with the water released after steaming.Add grated coconut,turmeric,red chilli powder and cumin powder. Add salt and sugar to taste.Also add the fried dal bori and toss to mix well.
4

Cook for 10 minutes till moisture dries up and the lentil dumplings are soft and white pumpkin properly cooked.Drizzle 1 tsp more ghee and garnish with chopped coriander, 2 slit green and red chillies and 1 tbsp grated coconut.Serve hot with rice and dal and relish the flavours of an authentic curry from Bengal.