Diced pumpkin and potato curry with whole Bengal gram and flavorful spices is a very simple pure vegetarian curry of Bengali cuisine. A delicious side dish using just a few basic pantry ingredients that takes 30 minutes or less to make. It's orange buttery flesh is high in fiber, improves eyesight and a good source of vitamins and minerals. Pumpkin is one of the main elements of lot of Bengali vegetarian dishes.
Ingredients ~
2 1/2 cups diced sweet pumpkin or butternut squash
1 cup diced potato
1/3 cup whole Bengal gram(kalochola)soaked overnight or at least 6 hours
1/8 tsp. whole cumin seeds
1 bay leaf
1 tsp ginger paste
1/8 tsp cumin powder
1/8 turmeric
1/4 tsp coriander powder
1/8 tsp hot chili powder or 2 hot green chili, slightly slit
1/4 tsp salt or to taste
1/4 tsp sugar(optional)
1 tbsp dried fine coconut of fresh/frozen grated coconut
2 tbsp oil
For tempering~
1 bay leaf
1/8 tsp whole cumin
Method~
First, boil the soaked whole Bengal gram in water with a pinch of salt and set aside. Heat 1 tbsp.oil in a large pan and saute pumpkin pieces with some turmeric and salt for 3-4 minutes. Set aside.
Again add 1 tbsp. oil in the same pan. Temper with cumin seeds and bay leaf. Add in cubed potatoes and cook for couple of minutes. Then add ginger paste, green chili or chili powder, cumin, coriander, turmeric powder,salt and sugar(optional). Stir fry to avoid sticking to the bottom of the pan for a few minutes. Cover the pan and cook till potatoes are 1/4 done. Add the sauteed pumpkin/butternut squash, boiled Bengal gram and warm water. Put the cover and cook till pumpkin and potatoes are tender stirring in between.
Sprinkle fresh or dried coconut. Stir well again. Taste and adjust seasoning. Serve hot with lentil, rice or flat bread. Happy cooking!!
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