Kumro, Bedana o Chingri diye Patol (Tappered gourd, pumpkin with prawns and pomegranate juice)

Dr. Biswajit Ghosh,

Principal, Dinabandhu Mahavidyalaya, North 24 Parganas

My present job as a college administrator is very hectic most of the times, rewarding at some times, requiring strong leadership skills and instant decision making abilities. When I get tired with my job, I cook to wear off the tiredness and it works like magic. The greatest pleasure I get is to cook for my family, friends and colleagues and treat them with a lavish meal entirely cooked by me. Planning an entire meal and cooking the same satisfies me more than anything else in life.

 

Deepest gratitude, sir, from Team Bitebybyte for your kind contribution.

 

Ingredients (Serves 6-8)

  1. 200 g Prawns cleaned and de-shelled
  2. 500 g tappered gourd (Potol)
  3. 250 g pumpkin
  4.  2-3 medium sized potatoes, cubed
  5. ½ cup soaked chick peas (chola)
  6. ½ cup Pomegranate juice
  7. 2 onions finely chopped
  8. 1 tomato finely chopped
  9. 1 tsp ginger paste
  10. 1 tsp chilli powder
  11. ½ tsp turmeric porder
  12. 1 tsp cumin paste
  13. 1 tsp of whole garam masala 2 bay leaves and 2-3 dried red chillies
  14. 2-3 tbsp oil
  15. Salt and sugar to taste

 

 

Procedure

  1. Heat oil and add potatoes and fry until golden brown. Keep them aside. Fry tappered gourd and pumpkin until they are half done. Keep them aside.
  2. Marinate the prawn in red chilli powder and turmeric and saute them till they turn pinkish orange. Keep them aside.
  3. Heat oil in a kadai and add the dried chillies, bay leaves and whole garam masala in it. Allow it to splutter.
  4. Add onions and tomatoes and fry them well.
  5. Make a mixture of ginger paste, cumin paste, red chilli powder and turmeric powder by adding a little water to it.
  6. Add the masala paste to the kadai and cook well in low heat till the oil separates out.
  7. Add the fried vegetables, prawn and soaked chola in the kadai and add water so that the vegetables can be fully cooked.
  8. Add salt to taste.
  9. Cover and cook till the water reduces
  10. Add the pomegranate juice and little sugar.
  11. Cover and simmer for 5-10 min.
  12. Add few green chillies and serve hot with steamed rice.

 

 

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