Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness. 

Calling all residence cooks searching for fast and wholesome weekday/weeknight meal concepts – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the sort that comes collectively in a jiffy, requires only one spice (coz salt and turmeric powder are MUSTS and don’t depend) and pairs nicely with rice or Indian bread of alternative. 

The Pumpkin & Potato in Mustard Oil is a model of the Kumdo’r Chechki, a standard Bengali facet dish whereby the pumpkin is grated or (extraordinarily) thinly sliced and slowly cooked in its personal juices. It’s the form of dish that celebrates the pure flavours of the vegetable. Should you’d prefer to strive a standard chechki, head over to the recipe for Mulo Chechki (supplied radishes are in season). 

Tricks to bear in mind for the Pumpkin & Potato in Mustard Oil 

• Julienne the greens and attempt to preserve consistency in dimension; this helps all of the meals prepare dinner evenly. 
• Bear in mind so as to add the pumpkin later, because it cooks quicker than potatoes. 
• You can also make this with out the potato; simply enhance the quantity of pumpkin.
• At all times use double the quantity of pumpkin because it reduces when cooked.