Kumro Chingri Botti (Pumpkin and Shrimp Curry)
4:17 AM
(I wrote the below post on 13th October'12 in Kolkata. but due to various reason could not post it. right now am in Japan and busy settling down in a new city. Will update and post something new very soon. but for the time being please consider this post as it is.)
Life right now is a big chaos. We just shifted our
belongings and dumped them in the new apartment. With all the last minute work
going on there, it’s impossible to live in that mess, atleast not for a super
sensitive allergic person like me. Presently I am at my father’s place and in
a super bad mood. There are so many things that I want to keep on cribbing
about. This is not the life that I ever imagined, no not even in my worst
nightmare. There are a lot of things, (some good and some really bad) which are
taking place out of nowhere and am almost losing track. All I am trying now is
to take things as it come.
Amidst all the packing, stacking, shifting, getting things
done at the last moment, hopping around with crossed fingers and shouting like
a mad woman I dint notice when Autumn tiptoed into our part of the world.
Though there is a definite nip in the evening air but the occasional downpours
never let the feeling of beautiful autumn to set in. We feel like we are
cheated of the beautiful autumn clear skies and pillowy clouds. This morning on
my way to the grocer I finally saw some shiuli phul at some neighbour’s garden,
a definite sign that the season of Puja is here.
In many parts of the world Fall has settled in at least that is the feeling that I get while reading wonderful recipes featuring pumpkin in the blogosphere. In India not much varieties of pumpkins are available and we hardly use it for making sweets. The recipe that I am sharing today is called Kumro botti which is a very simple homestyle dish where the flavour of shrimp creates
magic with pumpkin. though this is not served during special sit down dinner but are made in huge batches when families gather together to celebrate some functions like wedding or rice ceremony.
Big or special occasions in India definitely means a huge
gathering of family and friends. Which does not mean that special day itself,
rather guests start to gather a few days prior to the occasions. Depending on
the size of the families the number could go upto 100 or more. This calls for a
huge preparation especially for arranging the food and the places to stay.
Before this trend of apartment living initiated this was not a big problem.
Huge pandals or makeshift tents were created in the yard for cooking and
serving and friends and nearby relatives happily took in guests in their own
houses. Now a days the same takes place in rented halls but the tradition of
coming together to celebrate family occasions is still alive.
The menu during this period is very simple and is
cooked on a mass scale. Generally the day meal will incorporate some simple
Green leaf curry (shaker tarkari) or a mix vegetable dish cooked with the
leftover fish heads, some bhaja (fries), simple dal (lentil soup), fish curry
and chutney. Where as the dinner menu will comprise of only one curry, dal and
fish or egg curry with some kind of chutney to end the meal. Am talking about
all these here because the particular menu that I am sharing today has been
picked from such an occasion.
Last year we visited my Mama’s place (maternal uncle) to be
a part of his grand son’s rice ceremony. Following the trend we reached the
little town a day before the program. In our family we generally do not get the
food catered by outside caterers. Rather we employ professional team of
cooks to cook the food at our premise, yes even the desserts are prepared under
the supervision of our family members. The Dinner that night though was a
simple affair but was very tasty and comforting. They served this
kumro botti dish which we loved. Being a true food blogger I asked the head
cook to share the recipe and he happily obliged. So here it is, A light and
flavourful fall recipe with pumpkin.
Kumro Chingri Botti
Ingredients:
Pumpkin: 250 gms
Potato: 1 large
Prawns: 1/3 cup, cleaned, shelled and de veined
Onion paste: 1 tbsp
Ginger paste: ½ tsp
Green chilies: 2 pieces
Panch foron or Bengali five spice: ½ tsp
Turmeric powder
Salt
Sugar: 1/3 tsp
Oil: 11/2 tbsp
Method:
Peel and cut the pumpkin in cubes. I used home grown organic pumpkin
so on some pieces left the skin. Similarly prepare the potato. Wash and keep
aside.
Smear little salt and turmeric on the prawn and keep aside
for 5 minutes.
Heat the oil, preferably mustard oil and when its smoking
hot add the shrimps and fry till they turn pink (approx. 1 minutes). Take out
and keep aside.
In the same oil add the panch foron ad slit green chilies.
Once they strat to splutter add the onion paste and a pinch of salt. Fry this
on low flame till oil separates, approx. 3 minutes. Now add the potatoes and
pumpkins. Mix in salt, chili powder, turmeric, fried shrimps and ginger paste
and give it a nice stir to coat everything well. Cover and let it cook on
medium flame for 8-10 minutes till the veggies are cooked through. Keep on
stirring from time to time.
The idea here is to cook the vegetables in its own juice and
in that process the juice of pumkin thickens and coats the vegetables. So try
avoiding a lot of water. I used a homegrown pumpkin which was very fresh and
juicy. Cook the whole dish on low flame and if needed add spoonful of water at
a time.
Once the veggies are soft add 2-3 tbsp water. Crank up the
heat a little and stir to combine and bring together all the flavours.
Serve hot with steamed rice or homemade rotis.
A Homemaker's Notes:
This tastes equally good without shrimps. Try adding soaked Black chickpeas.
Please do not remove the head of the shrimps, thats where all the flavour and taste lies. Even sometimes we cook this particular dish with all the leftover shrimp heads after making stir fries and so.
Now that I have tasted butternut squash and find the texture and taste quite different to our humble pumpkin I would not suggest using that. The taste would differ in that case.
Events:
Bon Vivant#9; simply sides at Sumee's culinary Bites.
Tags:
Bengali food recipe, bengali recipe, bengali recipes, kolkata food, bangla recipe, bengali menu, bengali food menu, kumro, pumpkin recipe, fall recipe with pumpkin, butternut squash recipe, halloween curry recipe, kaddu recipes, kaddu ki sabzi recipe, how to make bengali style pumpkin curry, kumror tarkari recipe, kumro tarkari recipes, bengali fish recipe, bengali fish and vegetable curry, bengali style veg and shrimp recipe, chingri, chingdi, kucho chingri die kumro recipe, kucho chingdi die sobji, chingri macher recipe, bengali chingri recipe, chingri macher recipe.bengali tarkari, dal bhat tarkari, chingri malaikari, chingri macher malai curry
16 comments
That's a yummy combo ...looks so delish ...Happy Durga Pooja to you n family
ReplyDeletewow delicious combo,luks yum...
ReplyDeleteWow tempting curry,looks so delicious.
ReplyDeleteJust drooling here, irresistible.
ReplyDeleteVery delightful combo Sayantani. You made and presented it very perfectly. Barir kotha mone porche. Sarodiyar priti o suvechha niyo.
ReplyDeleteSanoli.
Today's recipe:
http://sanolisrecipies.blogspot.com/2012/10/paneer-bhurji.html
Never had this combo. Looks colourful.
ReplyDeleteI love Bengali cuisine and prawn so I will definitely try this out soon as it looks really delicious :)
ReplyDeleteThat's an delectable combo...I am carving for this now....
ReplyDeleteThis curry looks irresistible. Loved the styling :)
ReplyDeleteYou have shifted to Japan..Hope you settle down well there..It's a nice place to be in, except for the language...Kumro Chingri looks fabulous ..and Pujor onek shuebcha sabar jonno Sayantani..hugs
ReplyDeleteQuite a new combo for me, looks irresistible and makes me hungry.
ReplyDeleteawesome combo...luv it
ReplyDeleteB-O-O-O-O Halloween Event Oct 5th to Nov 5th
SYF&HWS - Cook with Spices
South Indian Cooking (SIC) Series
Love Indian recipes. Would love to try this with pumpkin.
ReplyDeleteIn Japan which city? delicious curry.
ReplyDeleteLove your recipes! I have to try to make with as I love pumpkin but never made it with onion paste. Wish you all the best for the move and change in life.
ReplyDeleteIn Kerala we make several prepartions with Pumpkin...so many of my south indian (not from kerala) friends have never even seen or tasted pumpkin...
ReplyDeleteBut I love the idea of mixing pumpkin with seafood or mayb even chicken...will giv this twist a try soon!
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Regards,
Manju
http://manjuseatingdelights.blogspot.com