Kumro Chingri Dalna
A comforting Bengali delicacy featuring sweet pumpkin and succulent prawns simmered in a warm, aromatic gravy.
👩🍳 Process
Heat vegetable oil in a pan, add cubed potatoes, and fry until they are golden brown on the surface. ▶ 1:49 medium
Add the cubed pumpkin to the potatoes and sauté for about 1 minute to remove the raw smell. Remove both from the pan and set aside. ▶ 2:03 1 min · medium
Heat mustard oil in the same pan. Add the prawns (pre-marinated with salt and turmeric) and fry them lightly for 1 to 1.5 minutes. Remove and set aside. ▶ 2:30 1.5 min · medium
Add a bit more mustard oil to the pan. Temper with cumin seeds, bay leaves, and dry red chilies. ▶ 3:40 medium
Add chopped onion and fry until golden brown. ▶ 3:53
Add the ginger paste and garlic paste. Sauté well with the onion to remove the raw aroma. ▶ 4:05
Add chopped tomato and stir to blend with the aromatics. ▶ 4:16
Add cumin powder, coriander powder, red chili powder, turmeric powder, and salt. Pour in a splash of water and stir-fry the spices. ▶ 5:05
Cover the pan and let the spices cook for 2 minutes until oil separates. ▶ 5:41 2 min · low
Add the fried potatoes and pumpkin, thoroughly mixing them with the cooked spice paste. ▶ 5:55
Add sugar, mix well, then cover and cook for another 2 minutes. ▶ 6:55 2 min · low
Pour in about a large glass of water to form the gravy, add the slit green chilies, cover, and cook for 7 to 8 minutes until the vegetables are tender. ▶ 7:26 8 min · medium
Uncover, add the fried prawns, mix gently, and simmer for 2 minutes so the prawns absorb the flavors. ▶ 8:23 2 min · medium
Sprinkle garam masala powder, mix, then cover, turn off the heat, and let it rest for 5 minutes before serving. ▶ 8:38 5 min
