September 18, 2011

Kumro boti (Pumpkin with garlic - a semi-dry preparation)

There was a huge pumpkin in the garden weighing 6kg. And I was happily eating pumpkin the whole last week. For lunch and for dinner. And was I happy? I couldn’t be happier eating pumpkin. I cooked it in different classic Bengali preparations. I would keep a bit for taking as lunch to work the next day. And then, just one spoon more I would tell myself. I just couldn’t resist eating it. So the first recipe from my pumpkin cooking week. Kumro boti. Pumpkin cooked on low heat in a covered wok. This recipe requires a bit more oil than one would usually use. And there is flavored mainly with garlic. One of my favorite pumpkin dish.

You can print the recipe for your kitchen here: PRINTABLE RECIPE

(Serves 4)

1kg pimpkin
2big onions
2tbsp minced garlic
1green chilli
Chili powder


1.      Cut the pumpkin into thin sticks. Chop the onions.
2.      Heat oil in a wok (around 3tbsp, a bit more than usually needed).
3.      Add chopped onion and minced garlic. Cook on medium heat until onion starts getting golden.
4.      Add the pumpkin. Add green chili, chili powder to taste (tastes better if hot), a pinch of turmeric. Cook covered on low-medium heat, stirring occasionally.
5.      When pumpkin is almost done, remove cover and cook until done on high heat. It must be semi-dry with no gravy.

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