Kumro Alu Capsicum tarkari - Vegan Pumpkin Potato curry with capsicum

There is a traditional Bengali item with pumpkin and potato which does not have onion – hence it is pure vegetarian. My mother used to prepare this on Thursday which was a vegetarian day in my family. I have added capsicum and ghee to make it more tasty and acceptable for my kids. This way the preparation can go well with Luch/Poori/ Roti. The best part of my recipe is it is super easy to make and does not take much time and effort. If you need something veg which is acceptable for all the members of family you can try this one. By the way, this is vegan too.

Preparation Time: - 15 min

Cooking Time: - 30 min

Servings: - 4 persons (approx.)

Ingredients:- 

1. 200 gm. Pumpkin (Kumro)
2. 2 medium Potatoes
3. 1 medium Capsicum chopped
4. 1 tsp Nigella seeds/ Whole Jeera/ Panchforon (Bengali 5 spices mix)
5. 1 Bay leaf
6. ¼ cup chopped Coriander leaves
7. 2 tsp Jeera Powder / roasted Jeera/ Bhajaguri
8. 2 tsp Turmeric powder
9. 1 tsp Kashmiri red chili powder (optional)
10. 2 slitted Green Chili ( you can use more according to your taste )
11. Salt to taste
12. 5 tbsp Mustard Oil ( since this is a traditional Bengali preparation I prefer mustard oil but you can use your preferred vegetable oil if you do not like the smell)
13. 1 tsp Ghee (optional)

Preparation:-

1. Cut the Pumpkin in larger cubes and potatoes in smaller cubes. This is because the pumpkin melts faster than potato if they are of same size.
2. Chop the capsicum in small pieces and wash all the vegetables in tap water thoroughly.
3. Take a medium kadai / pan and heat the oil in high heat.
4. When oil starts smoking turn the burner into medium heat.
5. Then put the Nigella seeds, 1 green chili and bay leafs into it.
6. When the spices crackle put pumpkin, potatoes and capsicum together.
7. Sauté for a minute and mix turmeric powder, red chili powder and salt. I did not put red chili powder as I was preparing for kids.
8. Stir continuously to mix them properly
9. Continue cooking and pumkin will ooze some water and that should be enough for cooking. If you find it is becoming drier then sprinkle some water on it.
10. When the pumkin and potato become almost done, add Bhajaguri and chopped coriander leaves. Mix them together and continue cooking for another 3~4 minutes.
11. Turn off the burner and sprinkle little bit of bhajaguri, chopped coriander leaves and a green chili. Sometimes I like to put a tsp of Ghee on top. But this is optional.
    

Serve this as side dish with hot steamed rice. It also goes with handmade roti/poori/Luchi/paratha.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.