Alu-Kumro Tadka Maarke: Potato and Sweet Pumpkin Curry with Spices

Hi friends, I’m back after a long time. These days I’m really running outta time to make anything special though I always crave for them. Today I was asking my mom to suggest me a quick yet tasty recipe of veggies (yeah you read it correctly, my mood was like no non-veg today) and her prompt answer was “keno tor sadher kumro ki holo” (why, what happened to your beloved pumpkin).

And I perfectly remembered when I was a kid, I used to have pumpkins on daily basis. And my mom used to make different variations of it so that her little spoiled brat doesn’t get bored. I always loved the little sweetness of veggies with all her variations. And I still cherish those preparations.

I instantly declared it a Kumro-Day (pumpkin-day). But when I looked back to hunt for my mom’s recipe, suddenly realized it will be so unfair to pen down a recipe without her permission. But on the other side I dint make anything worthy these days with veggies to repeat. Suddenly there was my wild thought, why not try something new and fresh, something different, something unfamiliar.. Let’s get in to the experiments again.. These days I’m full on with it and not to mention full on failures 😛

So here is the game, to play safe with my veggies I used potato and pumpkin but took the risk with the tampering ingredients. As I treasure enormous love for fenugreek seeds I couldn’t think of anything else for the twist. So I served little sweet-spicy dry veggie of potato and pumpkin with Bengali sweet pulao and within no time there was huge demand on the table for more. So guys go for it if you really want to win the little hearts along with taste buds 😉

Potato: 200 gms

Sweet pumpkin: 200 gms

Turmeric powder: 1 tsp

Red chilli powder: 1 tsp

Coriander powder: 1 tsp

Cumin powder: 1 tsp

Tomato puree: 4 tsp

Sugar: 1 tsp

Salt to taste

Water: 2 tea cups

Mustard Oil: 2-3 tbsp

Dry red chillis: 3-4

Fenugreek seeds: 1 ½ tsp

Cumin seeds: ½ tsp

Wash n clean individually both potato and pumpkin. Cut into chunky pieces.

Heat 1 tsp of oil in a wok and add potato. Sauté for ¾ mins and leave it without the lid.

When potatoes are semi done, add pumpkin pieces and continue frying for 1-2 mins.

Add all dry ingredients including salt and sugar and mix on a light hand. Leave it uncovered.

Add tomato puree and give it a good stir. Continue cooking until rawness of tomato puree is gone.

When you can’t smell any rawness, add water and keep mixing carefully, try not to break veggies.

Leave it covered until potatoes and pumpkins are done.

Once veggies are done, keep aside.

Now for tampering heat rest 1 tsp oil in a small pan (like mine tadka pan). Add dry red chillies, fenugreek seeds and cumin seeds.

When the seeds start crackling, pour it on the potato-pumpkin mixture.

Serve immediately with plain white rice.

Add little more red chilli powder if you are serving with sweet pulao.