Name: Kakharu Dunka Raee recipe by sweta biswal at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 cups pumpkin leaves and tender stems; 1/2 cup Pumpkin; 1/2 cup potato; 1/4 cup Arbi/colocassia; 1/4 cup brinjal; 1/2 cup ridge gourd; 1 large tomato; 10-12 garlic flakes; 3-4 dry red chili; 2 tsp mustard seeds; 1 tsp cumin seeds; 1/2 tsp pancha phutana; 3 tsp oil; 1/ 2 tsp turmeric; Salt to taste

ABOUT Kakharu Dunka Raee RECIPE

A rustic style curry with pumpkin leaves, tender stems and assorted vegetables in a mustard gravy!

Ingredients Serving: 4

4 cups pumpkin leaves and tender stems
1/2 cup Pumpkin
1/2 cup potato
1/4 cup Arbi/colocassia
1/4 cup brinjal
1/2 cup ridge gourd
1 large tomato
10-12 garlic flakes
3-4 dry red chili
2 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp pancha phutana
3 tsp oil
1/ 2 tsp turmeric
Salt to taste

Instructions

Grind the mustard seeds, cumin, 2 red chillis and 7-8 garlic pods into a fine paste.
Heat the oil in a wok. Add the red chilli and pancha phutana. Allow it to splutter. Add in turmeric and all the chopped vegetables except for the pumpkin leaves and tomato.
Stir fry the vegetables for 5-7 minutes. Then add the pumpkin leaves and tomatoes and mix well. Sprinkle salt and cover with lid for 3-4 minutes.
Add the mustard-cumin paste. Pour 1/2 to 1 cup water and cover with a lid.
Bring it to a boil and allow to simmer for 10-15 minutes. ( If the veggies are still not done , pressure cook on a high flame for 2-3 minutes. )
Crush and add the remaining garlic flakes just before removing the wok from the stove.
Serve hot with white rice.

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