Alu Kumro (Bengali Torkari - Potatoes with Pumpkin stir fry)

Today I am going to present my version of a simple Bengali recipe to you – Alu Kumror torkari (Potatoes with Pumpkin Stir Fry).

Now for this recipe you will want a nice yummy Pumpkin which I will recommend to buy from the Indian store. I have tried this recipe with the Pumpkin Squash as well but it tastes less flavorful than the Indian Pumpkin. Also please do not use the Halloween Pumpkins. They are an absolute no no no!

If you have already tried the Alu Bhindi torkari recipe, then you must have some Panch Fhoron in your pantry otherwise you can always get it from the Indian store. You will also need some Green Chilies and a small pack of Hing also called Asafoetida (know more about this new spice in the article – Excited to use new spices? Know more about Hing or Asafoetida). You will also need Amchur (or Mango Powder which is used as a citrusy seasoning in Indian cooking).

This torkari is always paired with flat breads like Luchi or Paratha although a dry stir fry may also taste good with Dal Bhat (Lentils and Rice).

The overall preparation of this torkari is easy but peeling the Pumpkin may take some time. Although peeling an Indian Pumpkin is easier than peeling a squash as it has a thinner skin, I have noted the steps for your convenience.

Indian pumpkin is usually soft and will cook faster than the potatoes. Now you may choose to cook it in a pressure cooker but I recommend a wok for better texture. Like Chochchori, my mom follows the traditional Bengali recipe for this torkari as well. She adds a little sugar with the other spices, which I have not included in my recipe as I prefer a spicy and tangy version.

Serve this torkari with Luchi or Paratha, onion rings and Indian pickles.

Ingredients:

• Red Pumpkin - half, peeled, washed and cut into 1 inch cubes
• Potatoes - 2 medium sized (preferably Russet), peeled, washed and cut into 1 inch cubes 
• Oil - 2 tablespoon
• Panch Fhoron - ½ teaspoon
• Hing (Asafoetida) - ¼ teaspoon
• Turmeric Powder - ¼ teaspoon 
• Red Chili Powder - ½ teaspoon
• Amchur (Dry Mango Powder) - ¼ teaspoon
• Salt - about ½ teaspoon
• Fresh Mint leaves - a handful, washed and chopped

Directions:

• Heat a wok on medium high heat. Add a tablespoon of Oil.
• After a couple of seconds add the Potatoes.
• Fry the Potatoes till they are golden red in color and keep them aside.
• Now add another tablespoon of Oil and temper it with the Panch Fhoron and Hing. 
• Once the spices start crackling add the Pumpkin in it and fry well stirring carefully.
• Add the fried Potatoes in it and mix well. 
• Now add the Turmeric Powder, Red Chili Powder, Amchur and Salt in it and mix well.
• Lower the heat to simmer and cover the wok. Let it cook till the Potatoes and Pumpkin are thoroughly cooked about 10-15 minutes.
• Garnish with Fresh Mint leaves.
• Serve hot with Luchi or Paratha.

Tips:

• The water in the washed vegetables may make the hot oil jump so pat dry the Potatoes and Pumpkin before adding them in the oil.
• Indian Pumpkin is softer than the Pumpkin Squash so stir and fry carefully otherwise the pieces will all get mushed up.
• The Pumpkin will ooze out moisture which should be enough to cook the Potatoes. However, if you feel that the spices may burn or the Potatoes are not cooked through add just a few teaspoons of water. Cover and continue cooking.

How to cut the Pumpkin?

For this torkari (stir fry) we need to cut the Pumpkin into cubes and for that we have to peel it. Now peeling the Pumpkin gets easier if we cut it into the correct shape. For this I follow the vertical lines of the pumpkin with the knife and cut it into long stripes. Then I use the vegetable peeler to remove the skin. Word of caution: Always use the peeler away from you and towards the chopping board. Go slow so as not to hurt your fingers or nails. Once its peeled I remove all the seeds and mushy or dried parts with a short knife and cut it into cubes.

(Photo shows: Alu Kumro with Plain Paratha)

Recommended Reading:

• Plain Paratha (Fried Flat Bread)
• Alu Borir Torkari (Potatoes with sun dried Lentil Dumplings)
• Luchi – Deep Fried Puffed Bread
• Indian Salad
• Palak Paneer (Fresh Cheese in Spinach gravy)
• Panch Fhoron
• Top 10 Spices to keep in your kitchen
• Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
• Achari Kaddu (Spiced stir-fried Pumpkin)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Cholar dal diye Kumror Torkari (Mamma’s Pumpkin Gravy with Split Bengal Gram)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Alu Peyaj er Chochchori (Bengali recipe: Stir fried Potatoes with Onion)

Enjoy this delicious torkari on Keto diet as well. Skip the potatoes and follow the directions to cook the torkari. Pair it with delicious Keto Garlic Naan.