Pumpkin curry and besan pakoda curry

Yesterday was Lokkhi Pujo, so I made some simple vegeterian dishes which remind me of home. They are nothing fancy but easy to make and you can have them any time. Pumpkin or mishti kumro is one of my favourite vegetables, I like it fried, baked, in watery gravies, boiled and mashed. I usually just dice the pumpkin and cook them directly, but this time I got a whole but small pumpkin. Since cutting it takes some effort and I just have a small knife, I tried something different and it worked well. Besan pakoda curry is inspired by the North Indian Kadhi and the Assamese Boror Tenga. Both these dishes have pakodas or balls made of a particular type of dal and then simmered in a gravy, the former has curd, the latter has a tangy taste. I also soaked some Shaagu or sabudana which is traditionally eaten on Lokkhi Pujo with milk, mashed bananas, sugar, milk powder and grated coconut (optional). Here are the recipes for the other dishes.

Pumpkin Curry

Prep time: 30 min       Cooking time: 20 min      Serves: 6

Ingredients:
Pumpkin: 1 kg
Chopped onions: 1/2 cup
Chopped ginger: 1 tbsp

Sliced chillies:2large
Garlic paste: 1 tsp
Chilli powder: 2 tsp
Turmeric powder: 1 tsp
Coriander powder: 1 tsp
Cumin powder: 1 tsp
Paanch foron: 1 tsp
Whole cumin seeds: 1 tsp
Dry chilli: 1
Oil: 4 tbsp
Salt to taste

Method:
1) Wash the pumpkin thoroughly and take out all the seeds.
2) Put the whole pumpkin in a large saucepan skin side down and boil for 20-25 min, turning it once in a while so that all the sides boil evenly.
3) Take it out of the pan, wash in cold water. The skin should come out easily with a knife. Dice the pumpkin, make sure it is not too soft, it must be firm enough to hold its shape.
4) Heat oil and saute a dry chilli, paanch foron and cumin seeds till they start to splutter.
5) Fry the chopped onions, ginger, chillies and add the garlic paste. After 2 minutes add the powdered spices and fry till the oil separates.
6) Add the diced pumpkin and salt to taste. Fry them for 8-10 minutes till the spices are infused with the pumpkin.
7) Serve with rotis or rice.

Besan Pakoda Curry
Prep time: 15 min   Cooking time: 30 min     Serves: 4

Ingredients:
For pakoda:
Besan/gram flour: 2 cups
Chopped onions: 1/2 cup
Chopped chillies: 2 large
Chopped coriander leaves: 2 tbsp
Water: 3/4th cup
Mustard oil for deep frying
Salt to taste

For curry:
Paanch foron: 1 tsp
Cumin seeds: 1 tsp
Onion paste: 1 tbsp
Ginger-garlic paste: 1 tbsp
Chopped ginger: 1 tsp
Sliced chillies: 1 large
Coriander powder: 1 tsp
Chilli powder: 1 tsp
Turmeric powder: 1 tsp
Cumin powder: 1 tsp

Diced tomatoes: 1/2 cup
Milk: 2 tbsp
Water: 1 cup
Lemon juice: 2 tsp
Chopped corriander leaves: 2 tsp
Salt to taste

Method:
1) Mix besan, chopped onions, chillies, coriander leaves and salt with about 3/4th cup of water and make a batter.
2) Drop small portions of the batter like a padoka into the hot mustard oil and fry for 3 minutes on each side or until crisp. Keep aside.
3) Heat oil and add paanch foron and cumin seeds. When they start to splutter, add onion and ginger-garlic paste and chillies and fry them for 2 minutes.
4) Add the powdered spices and when the oil separates, add the diced tomatoes and salt. Fry for 3 min then add the milk.
5) Once the gravy thickens, add the water and then the pakodas or besan balls. Cover the pan and let them simmer for 10 minutes on low heat. Add the lemon juice and simmer for another 10 minutes till the gravy softens the pakodas.
6) Sprinkle chopped coriander and serve with rice.