Pumpkin & Potato in Mustard Oil
Pumpkin & potato are tempered with nigella seeds and slow-cooked in mustard oil for a dish that heroes the pumpkin’s sweetness.
Calling all home cooks looking for quick and healthy weekday/weeknight meal ideas – add this pumpkin & potato in mustard oil dish to your repertoire! It’s the kind that comes together in a jiffy, requires just one spice (coz salt and turmeric powder are MUSTS and don’t count) and pairs well with rice or Indian bread of choice.
The Pumpkin & Potato in Mustard Oil is a version of the Kumdo’r Chechki, a traditional Bengali side dish wherein the pumpkin is grated or (extremely) thinly sliced and slowly cooked in its own juices. It’s the kind of dish that celebrates the natural flavours of the vegetable. If you’d like to try a traditional chechki, head over to the recipe for Mulo Chechki (provided radishes are in season).
Tips to remember for the Pumpkin & Potato in Mustard Oil
- Julienne the vegetables and try to maintain consistency in size; this helps all the food cook evenly.
- Remember to add the pumpkin later, as it cooks faster than potatoes.
- You can make this without the potato; just increase the amount of pumpkin.
- Always use double the amount of pumpkin as it reduces when cooked.
