Sachin Tendulkar enjoys Garo pumpkin chicken curry Do’o Gominda in Meghalaya, here’s the recipe
Rishika Baranwal
Cricket legend Sachin Tendulkar recently visited Meghalaya and was mesmerised by a unique tribal dish; Do’o Gominda, a chicken and pumpkin curry prepared by Chef Nambie Marak, a tribal culinary expert.
Discover 'Do'o Gominda,' a cherished Garo delicacy from Meghalaya, blending tender chicken with sweet pumpkin in a rich, aromatic curry.
Gather the essentials: chicken pieces, ripe pumpkin, green chilies, ginger, garlic, onion, salt, and the unique 'kalchi' (alkaline water).
Do'o Gominda recipe
Kalchi, derived from plant ash, tenderises the meat and enhances flavour. Alternatively, a pinch of baking soda can be used.
Preparing the kalchi solution
In a pan, dry-fry chopped onions until translucent. Add minced garlic, grated ginger, and sliced green chilies, cooking until fragrant.
Sautéing aromatics
Incorporate chicken pieces into the pan, stirring well to coat with the aromatic mixture. Cook until the chicken begins to brown.
Adding chicken
Add diced pumpkin to the pan, mixing thoroughly with the chicken and spices.
Introducing pumpkin
Pour in the kalchi solution or a pinch of baking soda, stirring to combine. This aids in softening the meat and melding flavors.
Incorporating kalchi
Cover the pan and let the mixture simmer on low heat until both chicken and pumpkin are tender, and the flavors have melded beautifully
Simmering the curry
Season the curry with salt to taste. Adjust the consistency by adding water if needed, ensuring a hearty gravy.
Seasoning and final touches
Serve the warm, flavorful Do'o Gominda with steamed rice, embracing the authentic taste of Meghalaya's Garo cuisine.