Saag Kumro

Ingredients:

3 cups peeled and diced pumpkin (kumro)
2 medium potatoes, diced but not peeled
A bunch of fresh spinach), chopped
1/2 lb baby shrimp (peeled+steamed is ok)
4 tablespoons vegetable oil
1 dried red chilli
1 tablespoon sugar
2 teaspoons salt
1/2 teaspoon cumin powder
1/2 teaspoon corriander powder
1/2 teaspoon turmeric powder
1/4 teaspoon chilli powder
2 tablespoons finely ground/grated coconut

Procedure:

1. First heat the oil in a pan, add the cumin and the turmeric, stir-fry these spices for a minute before you add the shrimp. Fry the shrimp for a couple of minutes and then take them out with a slotted spoon and leave aside.
2. Next break the dried red chilli and fry it in the oil for a minute before adding the potatoes and pumpkin. Stir fry these for a few minutes. Add the corriander, chilli powder and sugar and stir-fry for a couple more minutes.
3. Now add the chopped spinach and stir it in until the it slowly decreases in volume and blends in with the other ingredients (~3 mins). Now add the salt and sprinke a little water (3-4 Tbsp) cover and allow to cook under low heat until the potatoes are done.
4. Sprinkle and stir in the ground coconut and shrimp before turning off the heat, you may wish to save a little for the final garnish when you serve this dish.

Serves: 4-6 people
Serving ideas: serve with piping hot plain rice and borar jhal!