Patol Kumro Chhechki

Saw this humble recipe of Patol Kumro Chhechki on the net and decided to make it with the first patol or parwal of the season. During this time of the year, we get some really soft, tender and delicious young parwal in the market. ( read kochi patol). You can have them in this kind of mixed veg dish or you can make a dom out of it. I also have cooked them with some paneer sometimes. Goes really well as a side to regular dal rice.

Patol Kumro Chhechki

Ingredients for Patol Kumro Chhechki

  • Kumro or pumpkkn – 1 wedge
  • Young Parwal – 10
  • Onion – 1, chopped
  • Potato – 1
  • Curd – 1 tbsp
  • Garlic – 2 cloves / 1/2 tsp
  • Salt, turmeric , Kashmiri chili powder – as required
  • Green chili – 4
  • Dry red chili – 1
  • Mustard oil for cooking

How to make Patol Kumro Chhechki

Cut all the vegetables of equal size. The vegetables were quite tender, hence I didn’t peel them. Chop the onion and garlic. Garlic is purely optional though.

Heat oil in a pan and then temper it with dry red chili. After 30 seconds, add the onion and fry with a pinch of salt.

Add the garlic paste and fry till the raw smell is gone.

Next goes the salt and turmeric. Sprinkle a little water and fry the masala well.

Sprinkle the kashmiri chili powder as well.

When oil starts coming out of the masala, add the curd. Stir.

Now add all the vegetables and mix with the masala.

Mix well and cook over low heat with the lid on.

The vegetables will release water. Let them get cooked in their own water. When the begetables are almost cooked, increase the heat and reduce the water. Adjust the seasoning. Add some broken green chili and you are ready to serve.

Ideal for lunchbox.

Patol Kumro Chhechki
Patol Kumro Chhechki
Patol Kumro Chhechki