Now that it is getting warmer, we are spending a lot of time outside. Little A is riding his tricycle (he needs a little help every now and then) and Tiny M is being pushed around in a hand me down Kettler with a handle. In fact, he want to it all the time. When we bring him back in the house, there are tears.
Our favorite activity is to ride to the park, play, eat a snack and then ride back.
What are you doing now that summer is here?
My parents are here. Every time they visit, I wait for them to whip up a new dish. Last time it was kumro aar ucche (pumpkin and bitter gourd) chorchori, and before that it was shorshe begun (eggplant in mustard and peanut sauce).
This year it is lau aar kumro ghanto (bottle gourd and pumpkin medley). In this, the mild flavored vegetables are cooked in a bengali way (learn about ghanto way of preparing vegetables from Bong mom), with minimal spices and tastes fresh. It serves as a perfect first course on a warm day with rice and dal or even sambar.
About ½ lb lau (bottle gourd) - chopped into little squares
About ½ lb kumro (pumpkin) - chopped into little squares
½ tspoon - cumin seeds
2 green chillies - slit
¼ tspoon - turmeric powder
2 pinches of asafoetida powder
½ tspoon roasted cumin seed powder
1 tbspoon fresh chopped cilantro leaves (optional)
salt to taste
2 tbspoon oil
Heat oil in a sauce pan in medium heat and temper it with asafoetida, then immediately add cumin seeds and green chillies. Add turmeric powder, and lau and kumro pieces.
Let it cook for 5-6 minutes. Then add salt and roasted cumin seed powder cover and let it cook on low heat for 7-8 minutes till the vegetables are cooked.
Garnish with cilantro and serve with rice.