This is a fun, vibrant, light curry of pumpkin infused with the classic combination of flavours of green chillies and nigella seeds. Kumro'r jhal It is extremely easy to make (it doesn’t require you to spend several minutes sauteing spices) and can be knocked out in under 30 minutes. If you do not have unripe or green pumpkin on hand, butter squash will work well too.

A jhal is a type of Bengali curry characterised by the sharpness of its flavours, unlike its close cousin, the jhol, which is usually more mellow. This recipe, kumro’r jhal, is defined by the heat and aroma that comes from freshly crushed green chillies and kaalo jeere. Here, these are not only used as phoron, but also pasted and added to the curry itself. Apart from that, this unusual jhal recipe also makes use of coconut paste, some milk, and a pinch of flour, all of which render a light, yet creamy, gravy.

View the FULL RECIPE at https://bongeats.com/recipe/kumrar-jhal/
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RELATED VIDEOS
How to cook rice: https://youtu.be/UkzICnqYMrY?l....ist=PLGX3dcCcJDYweaL
Lau'er ghonto: https://youtu.be/F1vhnAPpJzY?l....ist=PLGX3dcCcJDYweaL
Teto'r dal: https://www.youtube.com/watch?v=EZMuX05_eGU

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