Peyajkoli Kumror Boti
A comforting Bengali stir-fry of sweet pumpkin and onion flower stalks cooked in pungent mustard oil.
👩🍳 Process
Heat mustard oil in a pan, then add the nigella seeds and dry red chili. Sauté until aromatic. ▶ 1:45 medium
Add the sliced onions and cook briefly until they turn translucent, ensuring they do not brown too much. ▶ 2:05
Add the onion flower stalks and sauté them with the onions for about 1 minute. ▶ 2:30 1 min
Add the sliced pumpkin and stir everything together well. ▶ 3:27
Add salt, sugar, turmeric powder, and slit green chilies, then mix everything thoroughly. ▶ 3:48
Cover the pan and let it cook on medium-low heat for 6 to 7 minutes without adding any water. ▶ 4:58 7 min · medium-low
Uncover the pan, stir the vegetables, and mix in the chopped coriander leaves. ▶ 5:08
Stir-fry on high heat for another 1 to 2 minutes until any excess moisture completely dries up. ▶ 5:29 2 min · high
