KAKHARU DANKA RAI (PUMPKIN STEMS IN MUSTARD GRAVY)

Its a typical perfect Odiya cuisine. You can have it with hot steamed rice and enjoy the flavour of the mustard paste.

Ingredeients :-

Kakharu Danka (Pumpkin Stems) - 2 stems with Pumpkin leaves (cut into long pieces)

Aloo (Potatoes) - 2 nos. (cut in medium chunks)

Baigana (Brinjal) - 1 small no. (cut into medium chunks)

Kakharu (Pumpkin) - 1 cup (cut into pieces)

Tomator - 1 no.

Haldi (Turmeric powder) - 1/2 tsp

Salt to taste

Oil - 1 tsp

Cumin n Mustard seeds - 1 tsp

Green Chilies - 2 nos.

Masala to be Paste :-

Mustard seeds - 2 tsp

Cumin seeds - 1 tsp

Dry Red chilies - 3-4 nos.

Garlic cloves - 10 nos.

Soaked this in 1/2 tsp vinegar for about 15 minutes n grind to make a very fine paste.

For Tempering :-

Mustard Oil - 2 tsp

Panch Phutan - 1 tsp

Dry Red chilly - 2 nos.

Onion chopped - 1 no. 

Method :-

Wash and cut all the veggies, Put 1 tsp oil to the kadhai. Add cumin n mustard seeds, when they splutter, add all the veggeis except brinjal and stir fry about 5 minutes. Add the mustard paste and saute. Add 1 cup water, brinjal, salt to taste, haldi and cover it. Let it cook for 10 minutes in medium flame. When the veggies are semi cooked, add Pumpkin leaves n chopped tomato and mix it. Again cook for 5-8 minutes and remove form heat. 

For tempering, Add oil to the pan / kadhai. Add dry red chilly, Panch phutan when it start to crackle add the chopped onion and saute for a while. Add the cooked veggies to the tadka n boil for 2 minutes. Switch off the flame and Serve hot with rice..