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

Calling all dwelling 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 rely) 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 attempt a standard chechki, head over to the recipe for Mulo Chechki (offered radishes are in season). 

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

• Julienne the greens and attempt to keep consistency in measurement; this helps all of the meals cook dinner evenly. 
• Keep in mind so as to add the pumpkin later, because it cooks quicker than potatoes. 
• You may make this with out the potato; simply enhance the quantity of pumpkin.
• All the time use double the quantity of pumpkin because it reduces when cooked.

Do let me know when you do that recipe! Depart a remark and don’t overlook to tag me on Instagram at from.the.nook.desk and hashtag it #fromthecornertable. I’d like to see it ❤️

For normal updates on recipes, suggestions on issues to learn and watch and ramblings that make sense, subscribe to the e-newsletter – you’ll discover the shape within the sidebar if viewing on a display screen and on the backside if viewing on the cellphone. Since spamming or flooding your inbox is a big no for me, these newsletters exit solely after I’ve put up a brand new submit or typically, as soon as in a month solely.