Ingredients:
1. Butternut squash (or equivalent),
2. potato,
3. chana,
4. turmeric,
5. salt,
6. dried red chili,
7. oil,
8. panch foron,
9. cumin seeds and
10. sugar.
Preparation:
1. Soak chana overnight and boil to make them
soft.
2. Peel squash and cut into small pieces (say
around 1″ cube size).
3. Slice potatoes around 1″ cube size (leave the
skin on if they are fresh and clean).
4. Heat oil, add dried red chili (you may break
them in half, depending on their size).
5. When chili turns blackish, add panch-foron,
let them crackle (but not burn).
6. Quickly add squash and potato. Stir. Add salt,
turmeric. Stir and cover.
7. Don’t let the squash stick to the bottom of
the pan (should use sufficient oil).
8. Add sugar and chana around midway.
9. In another pan roast cumin seeds and grind in
coffee grinder.
10. When the squash becomes soft and mushy and
potatoes are cooked add freshly-ground-cumin-powder.
11. Turn off the heat. Quickly mix in the cumin
powder and it’s ready to serve!
Kumror Chhokka |
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