Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, kumror chenchki pumpkin stir fry. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Kumror Chenchki Pumpkin Stir fry is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Kumror Chenchki Pumpkin Stir fry is something which I’ve loved my whole life. They’re fine and they look fantastic.
Stir fried squash with panch puran and chilli. This Bengali stir fry is definitely my top pick to try this autumn. 'Kumro Chenchki' is spiced squash (or red pumpkin) fried with some simple ingredients including chilli, a classic Bengali spice 'panch puran' and turmeric. Kumro means Pumpkin, and Chenchki is general term used for a light and quickly cooked dish of one and/more vegetables seasoned with spices, usually the Ki shundor chobigulo…Kumror proti bhokti bere gelo.shotti!! 😉 kanchkolar kofta baniye jemon amar kanch kolar proti bhokti bere gelo…shemni.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have kumror chenchki pumpkin stir fry using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Kumror Chenchki Pumpkin Stir fry:
- Make ready 800 gm kumro(pumpkin/butternut squash) peeled and cut into thin long slices
- Get 2 dry red chilli
- Get 1 teaspoon kalojeera or nigella seeds
- Make ready 1 pinch hing or asafoetida/ hing
- Take to taste Salt
- Prepare 2-3 green chilies slit
- Take 2 tablespoon oil
- Prepare 1 teaspoon turmeric powder
- Take 1 teaspoon red chilli powder(optional)
- Take 1 teaspoon sugar
Ridge gourd is known as Peerkangai in Tamil, Turai in Hindi and Beerakai in Telugu and peechinga in Malayalam. Kumror chenchki- stir fried squash with ranch puran and chili. This stir fry of chicken, mushrooms, and a sweet sauce comes together in about a half an hour. It's just as fast (or faster!) than having it delivered. "Velveting" technique for stir fried chicken.
Steps to make Kumror Chenchki Pumpkin Stir fry:
- Take a kadai and add oil to the kadai and heat it. Once the oil is hot, temper it with dry red chilies, nigella seeds and asafoetida.
- Then, add the chopped kumro or pumpkin and saute them for 2 minutes. Now, add turmeric powder, red chilli powder, green chilies and salt and cook the kumro covered. Keep stirring continuously in between. Add water if it is necessary.
- Cook till all of the vegetable is completely cooked but not mushy. Add, the sugar and turn off the flame.
- Serve the chenchki with hot steamed rice, roti or paratha.
Moo Goo Gai Pan involves a great culinary technique used in a lot of Chinese cooking called velveting. Thai recipe for Stir Fried Pumpkin. How it's really made in Thailand. Stir fry until garlic starts to brown. Add the squash. beef and broccolini in oyster sauce stir-fry. beef and caramelised onion sausage rolls. beef and horseradish schnitzel with deconstructed colcannon. broccolini, basil and kimchi pancakes. brown butter and gorgonzola pumpkin pasta. brown butter cookies with caramelised white chocolate.
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