Gravy of Duck (Patee Hanh) with White Gourd (Kumura)

Gravy of Patee Hanh (Duck) & Kumura (White gourd) is 1st choice of everyone who wants to have test with Assamese Recipe.


1. Meat of duck (Piece: Medium size): 1 Kg.
2. White Gourd: 300 gm.
3. Potato: 200 gm.
4. Onion: 250 gm.
5. Garlic: 75 gm.
6. Ginger: 30 gm.
7. Green chili: 25 gm.
8. Coriander leaves: 100 gm.
9. Mustard Oil: 150 ml.
10. Salt: 3 tea spoons.
11. Turmeric powder: As needed
12. Hot water: 1000 ml.

Procedure :

[a] Preparation:

(i) Cut onions to small pieces.
(ii) Grind ginger, garlic & chili together.
(iii) Mix meat with ¼ th part of onion, two tea spoonful of raw mustard oil,
one tea spoonful of salt and turmeric and keep aside.
(iv) Cut coriander leaves to small pieces.

[B] Catering:

(i) Fry white gourd and potatoes till light brown color appears and
separate from kadai.
(ii) Fry onion, grinded ginger, garlic, chili till light brown color
(iii) Add meat, mix well and fry for 2 minutes then add salt, turmeric and
mix well and fry for 8-10 minutes stirring frequently (should not be crunchy).
(iv) Add fried white gourd and potatoes and fry for 2 – 2 ½ minutes.
(v) Add hot water and let it boil for 15-20 minutes. Cook until the gravy is slightly heavy.
(vi) When the recipe is ready add coriander leaves and serve in moderate

[C] Combination: With Joha & Bora (Steamed) rice is the best combination.
Can be serve with roasted tandori also.


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