Recipe: at dinner Pumpkin Poppy seed Chutney Kumro postor tok

Recipe: at dinner Pumpkin Poppy seed Chutney Kumro postor tok Delicious, fresh and tasty.

Pumpkin Poppy seed Chutney Kumro postor tok. The delicious preparation can be eaten at any time, any moment and especially with rice at lunch. The delicious preparation can be eaten at any time, any moment and especially with rice at lunch. See recipes for Spicy Thai Salad • Thai Grilled Pork Salad • Nam Tok Moo

To make this kumro tarkari, wash, peel and cut the pumpkin and potatoes into thin slices.

Add ginger paste, paprika and turmeric and stir-fry until oil resurfaces.

Stir in frozen butternut squash and diced potatoes, sprinkle with salt to taste and panch phoron powder.; Cover and cook until vegetables soften.

You can have Pumpkin Poppy seed Chutney Kumro postor tok using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Pumpkin Poppy seed Chutney Kumro postor tok

1. You need 1/2 kg of Pumpkin.

2. You need 1-2 tablespoon of Poppyseed (paste).

3. Prepare 1-2 tablespoon of Cooking oil.

4. It’s 1/2 tablespoon of Mustard seeds.

5. Prepare 1/2 tablespoon of Turmeric powder.

6. It’s 1-2 tablespoon of Tamarind (paste).

7. You need 1-2 tablespoon of Jaggery.

8. You need 1 of Onion (paste).

9. It’s 1 cup of Water.

10. You need 1/2 tablespoon of Green chilli (paste).

11. Prepare 2 of Green chilli (For Garnishing).

12. It’s to taste of Salt.

Anything cooked with posto (poppy seeds) takes on a different dimension.

You can cook most vegetables with posto bata.

Posto with ridge gourd is an irresistible combination.

The poppy seeds give a rich creamy texture to the turai sabzi.

Pumpkin Poppy seed Chutney Kumro postor tok step by step

1. Wash the half pieces pumpkin and cut the pumpkin by peeling off the outer skin and small square cut sizes..

2. Heat the oil in a pan and sprinkle the mustard seeds and turmeric powder to there for better absorbing and pour the pumpkin pieces..

3. Saute the thing gently by adding green chilli paste and you can add optionally grated or onion paste to there. Saute it until the pumpkin becomes more soft..

4. Pour the water and add jaggery and tamarind paste to there and cover the item for few minutes until it is becoming more thick paste..

5. Prepare the poppyseed paste by using mixer grinder or anything whatever you may like. But, prepare the poppyseed paste needs to soak it first for couple of minutes and then make the paste better..

6. Add the poppyseed paste to the incorporated thing in the cooking pan and saute it again cover it for few minutes by sprinkling salt as needed..

7. Open the lid after few minutes and you will see the chutney is ready. Serve it by decorating green chilli (As I have prepared it in here)..

In the same wok add the remaining mustard oil.

Next add in the Turmeric powder, coriander powder, roasted cumin seeds powder and mix well.

On medium flame cook the poppy seeds paste.

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How to: Heat oil in a kadhai / wok.