Rongalao Aru Haanhor Manxor Jhol (Duck Curry with Pumpkin)

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  • Dressed duck: 1 kg
  • Rongalao (pumpkin): 500 gms
  • Potatoes: 2 medium sized
  • Mustard oil: 100 ml
  • Onions: 4 medium sized
  • Garlic: 2 whole
  • Ginger: 1 (1 ½ inch length)
  • Cardamom: 6
  • Cinnamon: 2 (1 inch pieces)
  • Clove: 6
  • Bay leaves: 4
  • Coriander powder: 2 tsp
  • Green slit chillies: 4
  • Turmeric powder: 1 tsp
  • Hot water: 1 litre
  • Salt: to taste


    • Cut the duck into serving portions. Clean, wash and drain the meat.
    • Peel and wash the pumpkin and potatoes .Make pieces.
    • Peel and wash the onions, garlic and ginger.
    • Slice the onions and ginger.
    • Make a paste of the onion, garlic and ginger.
    • Make a paste of cardamom, cinnamon and clove.
    • In a karahi heat mustard oil. Caramel sugar.
    • Add the onion paste and bay leaves.
    • When the onion changes colour sprinkle turmeric powder and stir till oil floats to the top.
    • Sprinkle water twice while frying.
    • Add the duck meat, pumpkin and potatoes.
    • Also sprinkle coriander powder and salt.Upon high heat stir.
    • When the meat is of golden colour and dry of water add the warm water.
    • Cover and simmer till the duck meat is tender and the gravy thickens.
    • Serve Rongaloa Aru Hannhor Manxor Jhol with rice.

    Notes: In the village almost every household rear duck.

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