One of Bihar’s most well-known veggies is kumhdauri. Women enjoy it a great deal.
I’ll start by showing you how to create kumhadori. Thus, Kumhadori is manufactured from the same material as marmalade.
It is quite simple to make. To prepare this, we must first chop the pumpkin, peel it, and extract all of the seeds. Grate it and transfer it to a container after that.
Pour it out onto a cotton cloth now, allowing the water to drain completely. Since it is created using gramme flour of urad dal alone, if you are using gramme flour to make it, you should only use gramme flour of urad dal.
If you don’t have urad gramme flour, soak it in water the night before making urad dal, and then grind it into a paste the next day in a mixer.
Next, place it in a grating saucepan, thoroughly combine the two ingredients with your hands, form the mixture into little balls, and allow it to dry thoroughly in the sun.
After it dries fully, store it in a box and use it to prepare vegetables.
No matter where you are from, you must try this dish at least once since it tastes amazing.
While there are several ways to prepare it using onions and garlic, I’ve created a simple dish today that doesn’t call for those ingredients. Please share.
4
servings5
minutes10
minutes15
minutesThe flavour of Kumhdauri veggie doubles when rice is added. if you skipped meals till now. Thus, heed my advice and give this dish a try. You’ll find that both the recipe and the procedure will bring you happiness.
Keep the screen of your device ON
Ingredients
Kumhdauri – 250 grams
Potato – 2 (peeled and cut)
Cumin – ½ teaspoon
Bay leaves – 2
Mustard oil – 4
Coriander powder – 1 teaspoon
Whole red chilli – 1 teaspoon
Whole red chilli powder – 1
Salt – ½ teaspoon
Turmeric powder – ½ teaspoon
Garam masala powder – ⅓ teaspoon
Kashmiri red chilli powder – 1 teaspoon
Coriander leaves – 2 teaspoons
Water – as per requirement
Directions
- First, preheat a pan. Next, add mustard oil to the pan, heat it just a bit, then add the cumin seeds and watch them crackle.
- Include the entire red chiles and bay leaves as soon as the cumin seeds begin to crackle.
- After giving it a gentle fry, add the kumhadori and continue to stir constantly.
- Maintain a medium heat; if you adjust it too high, the Kumhdauri will burn as soon as it is applied. As a result, its flavour is compromised.
- Add the potatoes now, mix in the water, turmeric, and salt, cover, and simmer for two minutes.
- Add all the spices and tomatoes after two minutes, stir everything thoroughly, cover, and simmer for five minutes on high heat.
- After that, put it in a cooker and put it on two to three city high flame.
- I will turn off the gas. Take out the vegetable in a bowl and garnish it with coriander leaves.
- So our hot Kumhadori curry is ready to serve.
Notes
- Boiled potatoes can also be added to the veggies. If you’re using boiling potatoes, then simmer the pumpkin in water until it softens, then add the potatoes, season, and cook it just like any other vegetable.
Did you make this recipe?
Follow us on Facebook
