Kumror Chokka
A traditional Bengali vegetarian dish made with pumpkin, potato and black chickpeas, cooked with aromatic spices and mustard oil. Slightly sweet, mildly spiced and delicious with hot luchi or roti.
Ingredients
- 2 cup Kumro (pumpkin) (cut into chunks)
- 1 cup Potato (cut into chunks)
- ½ cup Black chickpeas (boiled)
- 3-4 no. Green chilli
- 1 tbsp Ginger (grated)
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Turmeric powder
- 1 tsp Red chilli powder
- 2 no. Bay leaves
- ¼ tsp Hing
- ½ tsp Cumin seeds
- 2 no. Whole dry red chilli
- 3 tbsp Mustard oil
- 1 tbsp Sugar
- ½ cup Water
Instructions
- In a small bowl, take the grated ginger, cumin powder, coriander powder, turmeric powder, red chilli powder, and 2-3 tablespoons water into it.
- Give a nice mix and keep aside.
- Heat oil in a pan.
- Add whole red chilies, bay leaf, cumin seeds and hing. Allow to crackle.
- Pour the masala mix and saute over low-medium heat for 1 minute.
- Add the potatoe cubes, mix well and fry a bit.
- Then add the pumpkins, black chickpeas, green chilies, salt and mix well.
- Pour water, give a quick mix.
- Cover and allow to cook until the veggies are all done, stirring in between.
- After that add sugar, garam masala and mix gently.
- Cook for 2-3 minutes more and then serve hot with luchi or roti !
Notes
- Adjust the green chillies and red chilli powder according to your preferred spice level.
- Avoid overcooking the pumpkin so that the pieces retain their shape.
- Adjust the sugar depending on the natural sweetness of the pumpkin.