This recipe is not for the faint-hearted, there are strong tastes and flavors in this chorchori. But once you've tasted the combination of the bitter uchhe (bittergourd/karela) mixed with the sweetness from the kumro (pumpkin) cooked in pungent mustard seed paste, you'll be hooked forever.
Let me start from the beginning. I look forward to my parents' visit. Every time they are here, I get to taste something new and different. Last year it was shorshe begun, this year they made this chorchori.
I didn't grow up on this recipe. In fact, I had not even heard of a combination like this. The recipe comes from my sister-in-law who learned it from her dida. And my dad has been making it every other week here and is now ready to share it.
You want to pressure cook the karela for one whistle and then discard the water, it makes the karela less bitter. If you don't want to pressure cook, you can boil it in an open pan till it is half-cooked.
1big karela chopped into small pieces
200gms kumro or butternut squash cleaned and cut into small pieces
1/4 tspoon kalo jeera (nigella seeds)
2 teaspoon mustard seeds
1 green chilli cut into 2 pcs and seed taken out (if you want it more spicy, include the seeds)
1/4 tspoon turmeric powder
Salt to taste
2 tbspoon oil
2 tbspoon oil
Grind the mustard seeds and chopped green chili with the tomato with 2-3 tbspoon water to a fine paste.
Put the chopped karela in a pressure cooker with a cup of water and a little bit salt. Let it cook for one whistle, or cook it in an open pan till it is half-cooked.
Heat the oil in a pan and temper it with kalo jeera and saute for a minute. Then add the uchhe and saute it till it starts to turn brown.
Now add the kumro and let it cook together for a couple of minutes.
Then add the mustard seed paste, turmeric powder, and salt and let it cook for another minute or two. Add about 2/3 cup water and cook it in medium heat and covered till the water is absorbed and it becomes makha makha.
Serve warm with rice.