How to make
Heat a little oil in a large saucepan and fry the mustard, qimen and bay leaves for about a minute. Add the cleaned and cut into small cubes pumpkin and potatoes. Stir gently so as not to crush the pumpkin and cook for 5-6 minutes on a stronger stove.
Add hot broth, peas and salt and sugar. Stir well and cover and then lower the heat. Leave to stew for about 25-30 minutes. Then, the Bengali stew is ready.
Serve it with roughly chopped fresh parsley.
