Alu kumror chenchki

Shil’s Alu Kumror Chechki is the selected Bengali pumpkin-and-potato side dish for this entry. She describes a preparation with nigella, dried red chilli and a mustard-oil finish.

Pumpkin and potatoes are washed, peeled and cut lengthwise into thin slices. Oil heats in a wok with nigella seeds and dried red chilli, then the potato slices are sautéed until coated.

Salt and turmeric are mixed in with water, and the potatoes cook covered until partly done. Pumpkin slices and the selected optional pinch of sugar are added to the same wok.

A lid covers the vegetables for continued cooking until soft and tender but not mushy. Some mustard oil is drizzled over the finished mixture.

The recipe-card route serves the pumpkin-and-potato preparation with soft, fluffy luchis. Those supplied luchis are the selected accompaniment.