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Chanakhi in a Pumpkin Recipe

Traditionally, vats are prepared in a cauldron or in portioned pots. I suggest an unusual autumn option-to cook this dish in a pumpkin.

Servings

Cook Time

90minutes

Servings

Cook Time

90minutes

Ingredients

Instructions

Prepare all the necessary ingredients. Clean the pumpkin in such a way that you get improvised “pots”. Cut the eggplant into small slices, add salt and leave for 10 minutes.
In this dish, all the ingredients are fried and stacked in layers in a cauldron or pot. The first place of honor is given to meat. Cut the chicken fillet and smoked brisket into small pieces, fry until Golden brown and arrange in pots.
The next turn is given to the bow. Chop it, fry it with crushed garlic and put it in pots. At this stage, you can add half of the chopped coriander and Basil. During the cooking process, the dish is evenly saturated with the aromas of herbs.
Next up for tomatoes. They must be cut into medium slices and spread out.
Squeeze the eggplant and fry until Golden brown, spread out.
Complete the order of potatoes and bell peppers, cut into small slices and fried until Golden. Add salt, suneli hops, ground black pepper, and the rest of the chopped coriander and Basil to each pot. Pour in 50 ml of dry white wine, cover with pumpkin lids, wrap in foil and put in a preheated 170* oven for 1.5 hours.
That’s it, chanakhi baked in pumpkin is ready! It turns out so fragrant and delicious that it is eaten together with the”pot”.
Bon appetit.