Kakharu Dunka Raee

By sweta biswal  |  8th Dec 2015  |  
4 from 1 review Rate It!
  • Photo of Kakharu Dunka Raee by sweta biswal at BetterButter
Kakharu Dunka Raeeby sweta biswal
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About Kakharu Dunka Raee Recipe

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

Kakharu Dunka Raee is a popular aromatic and delicious dish. You can try making this amazing Kakharu Dunka Raee in your kitchen. This recipe requires few minutes for preparation and 20 minutes to cook. The Kakharu Dunka Raee by sweta biswal has detailed steps with pictures so you can easily learn how to cook Kakharu Dunka Raee at home without any difficulty. Kakharu Dunka Raee is enjoyed by everyone and can be served on special occasions. The flavours of the Kakharu Dunka Raee would satiate your taste buds. You must try making Kakharu Dunka Raee this weekend. Share your Kakharu Dunka Raee cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like sweta biswal for inputs. In case you have any queries for Kakharu Dunka Raee you can comment on the recipe page to connect with the sweta biswal. You can also rate the Kakharu Dunka Raee and give feedback.

Kakharu Dunka Raee

Ingredients to make Kakharu Dunka Raee

  • 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

How to make Kakharu Dunka Raee

  1. Grind the mustard seeds, cumin, 2 red chillis and 7-8 garlic pods into a fine paste.
  2. 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.
  3. 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.
  4. Add the mustard-cumin paste. Pour 1/2 to 1 cup water and cover with a lid.
  5. 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. )
  6. Crush and add the remaining garlic flakes just before removing the wok from the stove.
  7. Serve hot with white rice.

Reviews for Kakharu Dunka Raee (1)

Bindiya Sharma4 years ago

I can almost taste the sharpness of that gravy..lovely recipe!