Potato Pumpkin Stir fry | Aloo Kumro Thorkari [Bengali dish]

 My mom-in-law used to make this quick and easy dish for breakfast or dinner to go along with Poori, roti, chapati or phulka. This curry has a slight hint of sweetness which comes from the pumpkin. 

Ingredients:

• 2 cups - Potatoes – cut into cubes
• 2 cups - Pumpkin – cut into cubes
• 2 - Green chilies 
• 2 inch - Ginger 
• ½ tsp - Panch phoron (A Bengali seasoning mix consisting of  5 types of seeds - fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts. Readily available in store or you may prepare the mix at home)
• 1 tsp - Turmeric powder 
• 1 tsp - Red chilli powder or as per taste
• 3 tsp- Oil (preferably mustard oil]
• Salt – to taste

Method:

1. Wash and cut potato and pumpkin into cubes and keep aside.
2. Finely chop green chilies and ginger, keep aside. (ginger may be grated)
3. Heat oil in a pan. Add panch phoron. Once the seeds starts to sputter, add chopped green chilies and ginger to the oil and sauté.
4. Add cubed potatoes and cook until half done. (potatoes take more time then pumpkin to cook)
5. Next add pumpkin cudes, salt and turmeric powder and sauté till the cubes roasted.
6. Add a cup of water and  red chilli powder. Cover and cook till you potato & pumpkin cubes are cooked and tender. 
7. Garnish with chopped cilantro and serve hot with Roti/poori/chapati/phulka