Rongalao Aru Haanhor Manxor Jhol (Duck Curry with Pumpkin)

Rongalao Aru Haanhor Manxor Jhol (Duck Curry with Pumpkin) Recipe.

Ingredients

• Dressed duck: 1 kg Rongalao (pumpkin): 500 gms Potatoes: 2 medium sized Mustard oil: 100 ml Onions: 4 medium sized Garlic: 2 whole
• Ginger: 1 (1 ½ inch length) Cardamom: 6 Cinnamon: 2 (1 inch pieces) Clove: 6 Bay leaves: 4 Coriander powder: 2 tsp Green slit chillies: 4 Turmeric powder: 1 tsp Hot water: 1 litre Salt: to taste

Method

Step 1

Cut the duck into serving portions. Clean, wash and drain the meat. Peel and wash the pumpkin and potatoes .Make pieces. Peel and wash the onions, garlic and ginger. Slice the onions and ginger. Make a paste of the onion, garlic and ginger.

Step 2

Make a paste of cardamom, cinnamon and clove. In a karahi heat mustard oil. Caramel sugar. Add the onion paste and bay leaves. When the onion changes colour sprinkle turmeric powder and stir till oil floats to the top. Sprinkle water twice while frying. Add the duck meat, pumpkin and potatoes.

Step 3

Also sprinkle coriander powder and salt.Upon high heat stir. When the meat is of golden colour and dry of water add the warm water. Cover and simmer till the duck meat is tender and the gravy thickens. Serve Rongaloa Aru Hannhor Manxor Jhol with rice.

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