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Konhda (Sookhi Sabji)

Contributed by:
Radha Prasad
Radha Prasad, Housewife

Konhda Ki Sabji


Green Kohnda OR Kumhada (unripe pumpkin) - 500 gm
Hing - 1 pinch
Panch Phoran* - 1 tsp
Green Chilli - 2 (chopped)
Haldi - 1/2 tsp
Red Chilli Powder - 1/2 tsp
Dhaniya Powder - 1 tsp
Saunf (fennel seed) - 1 tsp (powder)
Amchoor (dried mango powder) - 1/2 tsp
Mustard Oil - 2 tbsp
Salt To Taste

Method of Preparation

1. Wash and cut kohnda into medium size pieces without removing skin.
2. Heat oil in a kedahi. Add hing and then panch phoran.
3. When phoran crackles, add kohnda pieces, haldi and salt.
4. Cook and keep stirring till liquid in kedahi is almost absorbed.
5. Reduce heat. Add green chilli, red chilli powder, dhaniya powder, saunf and amchoor.
6. Mix well and cook covered on low heat till any liquid in kedahi completely dries up.

Notes & Tips

*Panch Phoran is a mixture of saunf, sarso, methi, mangaraila, and ajwain in equal proportion.