Narkel Kumri is such an easy recipe that it is not a recipe at all. Very quick and with minimum ingredients, you can make it in a jiffy when you are hard pressed of time. I always keep some grated coconut available in my fridge, so making it even more easier.
Placing it as the 2nd entry for my blogging marathon for the month of october ’21.
Ingredients for Narkel Kumri
- Pumpkin – 1 bowl, chopped
- Grated coconut – 2 tbsp
- Kalo jire / Nigella seeds – 1 pinch
- Green chili – 2-3
- Salt, Turmeric powder, Chili powder, Sugar
- Mustard oil for cooking
How to make Narkel Kumri
Add mustard oil in a pan and when it is hot, temper it with green chili and kalo jire or nigella seed. We call it ‘Foron’ in bengali.
Add chopped pumpkin along with salt, turmeric and chili powder. Stir well and cook with a cover over low heat. Pumpkin will release water and it will get cooked in its own water. If require, you may add 1-2 tbsp of water to ensure even cooking and to avoid burning.
Now mash the cooked pumpkin a bit. Add the desiccated or grated coconut. Mix thoroughly. Switch off the gas and add half tsp of sugar. I have also added a spoonful of mustard oil, since we like the pungent smell of the oil.
Serve with Mug er dal and plain rice.