Do you like kaddu ki sabzi on your plate? While some will say yes, others may not be too kicked about the idea. Some enjoy the sweet taste of the vegetable; others avoid it due to the soft and mushy texture. Whether you like it or not, kaddu is one of the most common vegetables in every household. One of the main reasons for the constant position of kaddu in every vegetable basket is its affordability and accessibility. Easily available all year-round, this vegetable is also known for its health benefiting properties. Pumpkin is a storehouse of vitamin C, vitamin A and beta carotene, and has low number of calories and fats. These factors make pumpkin an ideal vegetable for promoting weight loss, boosting immunity, eye health, skin health and more. Consultant nutritionist Rupali Dutta further terms it to be a superfood and explains, "Pumpkin is the richest source of beta carotene and has been linked with reducing risks of certain cancers. It also helps delaying aging and preventing heart diseases."
Besides being healthy, the soft and mushy texture of kaddu makes it a versatile ingredient in the world of cooking. From crispy kaddu fritters to soft pumpkin halwa- you literally can give any shape and texture to the vegetable. Even different states of India have some special kaddu recipes that hold a special place in their food culture. One such recipe is Bihari chhokka. Also eaten in Bengal and Odisha, chhokka is basically a sweet and spicy aloo-kaddu sabzi that goes well with poori, paratha and roti. In Bihar, people also pair chhokka with the famous litti. Poori and chhokka is also a must have meal during Chhat Puja. However, during the puja this dish is made following every Sattvik rule of preparing a dish.
How To Make Bihrai-Style Chhokka |Bihari Chhokka Recipe:
Here we bring you the authentic Bihari-style chhokka recipe that can help add spicy tweaks to your regular meal. Let's take a look.
For this particular recipe, we need potatoes and pumpkins (cut in cubes), bay leaves, saunf, kalonji, rai, jeera, whole red chilli, green chilli, curd, dhania powder, jeera powder, salt, sugar and oil. You need to first fry the potatoes and pumpkins and keep aside. Then add all the spices (except jeera and dhania powder) in the pan and cook with curd. Now add the fried vegetables, salt and sugar and cook. Finally, add the jeera and dhania powder, give it a final mix and serve hot.
Here's the detailed recipe for you to try. Do let us know how you like it; and also, whether chhokka could change your perception about kaddu.
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.