Alu Kumro Tarkari

This is the first dish that got me hooked to Bong cuisine. My Bhabi (SIL) used to make it for breakfast as a side to go along with Puris or Parathas. It’s a simple and quick to prepare dish and I simply love it. Bhabi’s version had only potatoes but this time I added cubes of Pumpkin coz it was begging to be used while it lay abandoned in our refrigerator for a couple of weeks…With or without Pumpin, the dish wins over hearts…

Ingredients:

Potatoes – 3, medium sized cut into 1cm cubes

Pumpkin – 1 cup, cup into 1cm cubes (optional)

Green chillies – 2, slit

Nigella seeds – 1 tsp

Turmeric powder – 1 tsp

Red chilli powder – as per spice tolerance

Salt – to taste

Mustard oil – 1 tbsp (mandatory)

Method:

1. Heat oil in a pan. Add nigella seeds and slit green chillies and sauté for a minute.
2. Add cubed potatoes and pumpkins, salt and turmeric powder and sauté till the cubes get a golden exterior.
3. Add a cup of water and  red chilli powder. Cover and cook till you potato-pumpkin cubes are cooked and you get a  gravy of desired consistency.
4. Using the back of a spoon or a masher, mash lightly to get a beautiful texture.

This goes out to Veggie/Fruit of the month: Potato hosted by Divya

and also to Complete My Thali hosted by PJ and strated by Jagruti