How to make daler bora diye kumror torkari

After preparing Bengal gram lentil fritters/cholar daler bora with mixing alu, kumror torkari( potato and pumpkin curry), this is How to make daler bora diye kumror torkari.While preparing bora we are using no oil to make heart friendly recipe, and we mixed spinach with dal/lentils to make the batter some more healthy.

Ingredients :

• Raw pumpkin – 1 small (cube cuts)
• 
• Potato   –    2( cube cuts)
• Spinach-100 gm
• Bengal gram lentil /cholar daal-  1 cup(over night soaked)
•  tomato –  1
• ginger –  2 inch
• green chili-2
• red chili-01
• salt to taste
• turmeric powder
• chilly powder -1/2 t spoon
• panch phron-1/2 t spoon
• (It comprises mouri (fennel seeds), methi (fenugreek seeds), kaalo jeere (black cumin  seeds), zeera(cumin seeds), and a typically Bengali spice, called radhuni)

• cumin powder- 1t spoon
• pinch of sugar
• oil-1 tspoon(for fry the bora, no oil used)
• garam masala powder-1/2t spoon

How to make daler bora diye kumror torkari

• First take a blender, add lentils, spinach, green chili, ginger 1 inch and salt then make a course batter.
• 
• Take a hard bottomed non stick pan to fry the boras/ lentil fritters without using oil (you can use oil if you like)
• 

• Heat oil in a pan. Add  panch phoron and red chili for tempering

• As they splutter and sizzle add the pumpkin and potato cubes and fry for 2 minutes
• Then add ginger paste, turmeric and cumin powder and cook for two minutes
• Now we can add tomato (cut into small pieces),chili powder and a pinch of salt and cook for another two minutes then pour water(1/2 cup)and cover the lid and allow it to cook for 5-6 minutes or till the veggies are properly boiled.

• Now uncover the lid and add the boras/ lentil fritters and cook for two minutes to absorb the gravy.
• Switch off the flame ,add a pinch of garam masala and serve hot with rice or flat bread.