Bong Mom's - "Kumro Narkel Pulao"

Name: Bong Mom's - "Kumro Narkel Pulao"
Cuisine: Indian
Ingredients: 250 gms pumpkin; 1/2 grated coconut; 2 bay leaves; 1 green chilli; 1/2 teaspoon cumin seeds; 1 tablespoon cooking oil; 1/2 teaspoon ghee (clarified butter); As needed Water, just enough to cook the pumpkin; 2-3 pieces each of cloves and cardamom; 1 small stick of cinnamon; to taste Salt; Few raisins; As needed Grated coconut; As needed Fresh coriander leaves

csg @cook_23517671

#ilovecooking This is an innovative twist to enhance the taste of Pumpkin (Kumro) by adding Coconut - an invention by my Mom and a much demanded dish in any get together. The BEST part...it gets ready in 5 mins :)

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Ingredients

250 gmspumpkin
1/2grated coconut
2bay leaves
1green chilli
1/2 teaspooncumin seeds
1 tablespooncooking oil
1/2 teaspoonghee (clarified butter)
As neededWater, just enough to cook the pumpkin
2-3 pieceseach of cloves and cardamom
1small stick of cinnamon
to tasteSalt
For garnishing
Few raisins
As neededGrated coconut
As neededFresh coriander leaves

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Steps

1

Heat oil in a pan and saute the diced pumpkins. After 1 min, keep the sauted pumpkins aside.
2

Tamper cumin seeds, cloves, cinnamon stick, cardamom, bay leaves and green chilli into the hot oil for 30 secs.
3

Add the sauted pumpkins and grated coconut. Add turmeric powder and salt. Sprinkle water intermittently to help the ingredients bind and cook together. Add few raisins and few granules of sugar (optional).
4

Add ghee just for that extra aroma.
5

Serve it in a bowl and garnish with grated coconut, few raisins and fresh coriander leaves. Enjoy the Bong delicacy with plain rice.