CHHOKKA

Preparation Method :

• Dry roast cumin seeds on a tawa till golden. Remove from heat. Add the coriander seeds and stir on the hot tawa for 3 minutes. Cool and grind to a powder.
• Heat 2 tablespoon oil. Lightly fry the potatoes and red pumpkin pieces in it with a little turmeric and salt. Remove from pan and keep aside.
• Heat 2 tablespoon oil in the pan again. Put in bay leaves, panchphoran and red chillies. When fragrant, add the stir fried vegetables and ½ cup of hot water. Add ginger and green chillies. Cover and simmer till soft.
• Sprinkle some roasted coriander-cumin powder. Add salt and sugar to taste. Mix well and serve.