Kumro Chhenchki

PreeOccupied’s Kumror Chenchki cooks pumpkin and potato with green and dried red chillies. The author recalls her mother’s instruction to cut the vegetables into thin matchsticks.

Pumpkin skin is peeled away before the flesh is cut into matchsticks. The potatoes are prepared in the same way; the recipe supplies slit green chillies and whole dried red chillies.

The selected mustard-oil option heats in a wok. Both kinds of chilli are added and briefly allowed to pop and splutter.

The same pumpkin and potato are mixed into that tempering and seasoned with sugar and salt. Covered cooking continues until the vegetables are tender.

The author served this chenchki with phulko luchi and suggests the combination for Mahalaya breakfast. That bread is the selected optional accompaniment to this vegetable preparation.