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Khorisa is an ethnic ingredient used in Assamese cuisine. Essentially, it is grated bamboo shoots in raw, fermented or pickled form.

Tuesday, October 26, 2010

Pumpkin Skin Fry (Rongalaur Bakoli Bhaja )

After peeling off the pumpkin skin, many people discard it, not realizing that it can be a good cooking ingredient. So the next time you get pumpkin home, just remember to keep the peeled skin intact so that you can dish out a snack that is mouth-watering and yes, healthy. Remember, maximum nutrients are contained in the skin of a fruit or vegetable.
Here’s how:


• Peeled pumpkin skin washed well
• Two tablespoon mustard oil
• Two to three medium sized onions
• Two eggs
• One pinch black cumin
• One dry red chili
• One pinch turmeric powder
• Salt to taste


Cut the pumpkin skin and onions into very thin pieces, as shown in the image. Heat the oil and add the black cumins, dry red chili, followed by the onions. Add the pumpkin skin along with the salt and turmeric and fry them in low flame. Break the eggs into them and fry them dry. Relish it with rice and dal!


  1. Learned about your blog from Partha. You can tell him I ACTUALLY checked it out:-)It's very cool.

  2. This is one dish I've loved since I was a kid. and Barnali's somehow managed to better it! Tried it last night... was delicious enough to marry! :-)


  3. Thanks a lot for visiting come back for more...:)

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  5. Hehe sudeep thanks...hope to get an invite soon...!

  6. Hi Barnali! I have known about ur Blog thru Sudeep. Never knew that Pumpkin shin can be used so beautifully.I have really loved this dish- and the output was YUMMY. waiting for more new dishes for BEGINNERS :-)

  7. Hi Mithu...thanks for visiting my blog and trying out my recipe...will surely come up with some easy recipes for beginners the meantime you can try the cauliflower's very easy to prepare...!:)