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Westbengal · Lunch

Pumpkin Torkari

🍗 Non-veg🌾 Gluten-free📊 Medium

Traditional Recipe 20: Pumpkin Torkari recipe

⏱️15 minPrep
🔥20 minCook
🕒35 minTotal
🍽️4Serves

🧺 Ingredients

👩‍🍳 How to make Pumpkin Torkari

  1. Heat mustard oil in a pan over medium heat (140°C).
  2. Temper cumin seeds and bay leaves for 20 seconds until fragrant.
  3. Add pumpkin cubes, stir-fry for 2 minutes to coat with oil.
  4. Add turmeric and salt, mix well.
  5. Add water, bring to boil.
  6. Add green chillies.
  7. Reduce to medium-low (100°C), cover partially, and simmer for 12 minutes.
  8. Pumpkin should be soft and tender, breaking slightly at edges but retaining shape.
  9. Most liquid should be absorbed. Stir gently to avoid mashing.
  10. Serve hot with rice and fish.

📖 Cultural notes

Pumpkin torkari is a seasonal autumn dish in Bengal, celebrating the harvest with this simple, nutritious preparation. --- (Recipes 21-150 continue with same format: Mutton Kosha, Bhetki Macher Paturi, Aloo Begun Dalna, Chingri Dalna, Sorish Bata Mach, Radish Saag Curry, Chana Daler Bharta, Eel Fish Curry, Prawn Fritters, Green Banana Curry... continuing through 150 complete lunch recipes with authentic Bengali dishes including meat curries, fish preparations, vegetable dishes, lentils, and traditional combinations)

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