Green lentils with mixed vegetables

This was an improvisation to use up the vegetables in my fridge. Turned out to be quite nice (I ate it at three consecutive meals and still not sick of it).

Ingredients:

Green lentils - 1/2 cup
Kale greens (or any leafy vegetable with slightly tough leaves, Kale is similar to mustard greens and belongs to the same genus Brassica. I feel the texture of Amaranth or "note` shak" is also suitable)
 - 200 g (chopped)
Tomato (medium) - 2 (chopped)
Carrots (chopped) - 2 cup
Onion (chopped) - 1/2 cup
Garlic - 1 - 2 cloves (finely chopped)
Green chili - 1 (chopped)
Cumin seeds - 1/2 tsp
Coriander powder - 1/2 tsp
Salt - according to taste

Procedure:

1. Boil the lentils in 2 cups of water for 10-15 minutes (should be half cooked, not completely soft).
2. Heat oil in a pan and first add the cumin seeds and let it pop for ~20-30 seconds.
3. Add the garlic, onion and green chili and fry until the onion starts to get brown.
4. Add the carrot and stir fry for 2-3 minutes.
5. Add the kale and stir fry for another 2-3 minutes.
6. Add tomatoes and cook until they start to melt.
7. Add the boiled lentil (with water) and mix salt and coriander powder, cook for 5 minutes.
8. Let it stand for 5 minutes and serve with rice.

Mixed veg with pumpkin, beans and brinjal

This was an impromptu preparation. I decided to cook for myself after a really long time. Went to nearby vegetable shop and picked up whatever looked good. I wanted to cook pumpkin as I had not had it in a long time.

After starting out in the kitchen I realized I had:
A large chunk of pumpkin
Two raw bananas
A few small brinjals
A handful of yardlong beans (বরবটি)
A few onions
Potatoes

No turmeric powder (which is essential in any Bengali cooking) - discovered midway into cooking.
No ginger or garlic.
No whole coriander seeds, only powdered version.

Since I would be the only one to suffer, I went on bravely to make a vegetable dish out of all that I had.
Here is the recipe:

Ingredients (for two servings):

Pumpkin: 200 g
Yard-long beans: 5-6
Brinjal: 1 small
Raw banana: 1/2
Green chili: 3
Onion: 1 medium

Red chili powder: 1/2 tsp
Cumin powder: 2 tbsp
Coriander powder: 2 tbsp
Bayleaves: 2
Cumin seeds: 1 tbsp
Black cumin seeds: 1 tsp
Fenugreek seeds: 1/2 tsp
Fennel seeds: 1 tsp
Mustard seeds: 1/2 tsp
[ All the seeds are essentially components of paanch phoron, but I did not have supply of paanch phoron, in stead I add the seeds directly. This gives some flexibility also: while paanch phoron has all five seeds in equal amount, I reduce the fenugreek seeds as it tastes bitter. ]
Cooking oil: 4 tbsp

Procedure:

Preparing the vegetables:

Chop the pumpkin into small cuboids (1 cm x 1 cm x 0.5 cm - this happens when you slice the pumpkin with 0.5 cm thickness along one face and chop these slices into 1 cm squares in the next stage)
Chop the beans into 2 cm long pieces.
Chop the brinjal it 2 cm cubes
Remove the peel of the banana with a knife and then chop it into cuboids (1 cm x 1 cm x 3 cm)
Chop the onion into long thin ( 2 mm) slices.
Slit the green chilies

Cooking:

1. Heat oil in a round bottomed pan (kadai).
2. Add the whole seeds and the bay leaves.
3. When the seeds cease sputtering, add the green chilies and onion.
4. After some time the onion pieces will become transparent and then get dark (not exactly golden brown due to colour from black cumin). Now add the vegetables.
5. Add  the red chili powder, 1 tbsp each of cumin powder and coriander powder. Stir and mix well and then cook it with cover for 5 minutes (without adding water - water will come out of the vegetables).
6. Open the lid and check that the vegetables look soggy and faded in colour. If they are sticking to the bottom of the pan, add some more oil and scrape them off. Add 2 cups of water and cook with lid on for 15 minutes.
7. Open the lid and check that everything is cooked (pumpkin and raw banana are the tougher ones, so make sure you they are cooked to your taste). Add the rest of the cumin and coriander powder and mix. It should be semi dry with a small amount of gravy at bottom. Boil off any excess water with the lid open.

Kumro-r chhakkaa (Dry pumpkin curry)

Ingredients:
Pumpkin - 300 g
Sprouted gram - 50 g
Dried red chili -  2
Tejpatta - 2
Paanch phoron - 2 teaspoonfuls
Green chili - 1 (chopped)
Turmeric powder - 1 teaspoonful
Cumin powder - 1/2 teaspoonful
Coriander powder - 1/2 teaspoonful
Onion - 2  medium (chopped into long thin slices)
Sugar - 1 pinch
Oil - 1/2 cup

Procedure:

1. Wash the red gourd, remove seeds and peel it. Cut it into 1" cubes.
2. Mix 1/2 teaspoonful salt and 1/2 teaspoonful turmeric powder with the pumpkin pieces.
3. Chop the onions into thin long slices.
4. Chop the green chilies.
5. Heat the oil in a pan.
6. Add the paanch phoron, red chilies and tejpatta.
7. After the spices get brown (20-30 seconds), add the green chili and the onion.
8. When the onion becomes soft, add the sprouted grams. Cook for 5 minutes at medium heat.
9. Add the pumpkin. Sprinkle the turmeric, coriander and cumin powder and a pinch of sugar. Stir and mix well.
10. Cover and cook under low heat for ~15 minutes (until the pumpkin pieces are well done). If the pumpkin is too dry, it may tend to get stuck at the bottom of the pan. Dash a little water to avoid this.