Luchi and Pumpkin-peas curry

Luchi is a traditional Benagli dish made during Durga pooja. Its a yeast free Indian bread that is deep fried to puff it up. They are similar to poori except the dough is mixed with some herbs like fennel seeds, hing(asafoetida) and coriander seeds. Adding fennel makes it very aromatic and delicious.
The pumpkin-peas curry is a perfect accompaniment for the Luchi. The sweetness in the pumpkin blends so nicely with the spices and the peas adds a good consistency to the gravy.

Luchi

Ingredients
fine rava 1 1/2 cup
maida 1/2 cup
hing a pinch
fennel seeds powder 1 tsp
oil 2 tsp
warm Water 1 cup
finely chopped coriander leaves 2 tsp
salt to taste

Method
Take the fine rava and maida in a bowl and pour warm water over it.
Then add rest of the ingredients and mix well in a tight dough.
Let rest for 20 mins, make small balls of the dough, roll them using a rolling pin.
Heat oil in a pan for frying. Deep fried the rolled disks and serve with curry..

Pumpkin-peas curry

Ingredients
yellow pumpkin cut into pieces 1 cup
cooked yellow peas 2 cups
oil 5 tsps
hing a pinch
mustard seeds 1/2 tsp
jeera 1/2 tsp
Methi seeds 1/4 tsp
kalonji 1/2 tsp
fennel seeds powder 1/2 tsp
turmeric 1/2 tsp
red chili flakes 1 tsp
dhaniya powder 1 tsp
red chili powder 1 tsp
garam Masala 1 tsp
tamarind paste 1/2 tsp
salt to taste
water 1/2 cup

Method
Heat oil, add hing, jeera, mustard seeds, fennel seeds, methi seeds, kalonji, and red chili flakes.
Once mustard splutters add the pumpkin pieces, turmeric and salt.
Sauté then add water and cook covered for 5 mins.
Mash the cooked pumpkin and mix in red chili powder, dhaniya powder, Garam Masala, tamarind paste.
Add the cooked peas and stir well.
Add more water if need to adjust the consistency, bring to a boil and turn off the stove.
Curry is now ready to be served.

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