Ingredients
Konhra (Yellow Pumpkin) - half kg.
Vegetable oil - 4 tbsp
Panchforan seeds- 1/2 tsp
Tejpatta - 2
Dried red chilly - 1 (broken into half)
Haldi (turmeric) powder - 1/4 tsp
Red chilly Powder - 1/2 tsp
Gur (Brown Sugar) - 3 tbsp
Salt - 3/4 tsp
Sugar - 1 tsp
Method:
- Peel of the konhraa and cut it into half-inch cubes.
- Heat oil in a karaahi, add panchforan seeds, tejpatta and dried red chilly to it.
- Just when panchforan starts to splutter, add the konhraa cubes to it.
- Saute the vegetable for 2 minutes over medium heat; add salt, red chilly powder, gur and turmeric to it. Cover the lid of karaahi and cook on slow flame for 5 minutes.
- Open the lid, add sugar, saute for sometime and cover the lid again. Keep it covered till the konhraa gets completely tender and starts to leave oil on the sides of karaahi, usually 10 minutes.
- Put off the flame. Serve the subzi, lukewarm or at room temperature, with garma garam chapaatis or rice-daal.
Subzi's Index - Bihari Cuisine Index
