Kumror Chokka – a Bengali vegetarian dish made with sweet pumpkin, potatoes and black chickpeas is absolutely delicious! This colourful and filling Bengali pumpkin curry with nice balanced flavours pairs well with Luchis or Rotis.
Pumpkin is called Kumro in Bengali and Kaddu in Hindi. Kumror Chakka, a no onion no garlic dry pumpkin curry traditionally made in Bengali households. This Bengali pumpkin recipe is a subtly flavoured and mildly spiced dish that’s absolutely delightful to savour.
Kumror Chokka Recipe Step By Step:
Alu Kumro Chokka is a simple but yummy vegetable curry with authentic Bengali flavours. Just perfect for cool weather.
1. To make Alu Kumro Tarkari Bengali style, soak the Kala Chana overnight. Drain the water and pressure cook till soft.
2. Peel and chop the pumpkin and potatoes into cubes.
3. Heat oil in a pan and temper with Paanch Phoron and broken dry red chillies.
4. Add a pinch of asafoetida and grated ginger. Sauté for 1-2 minutes.
5. Add the diced potatoes. Sprinkle turmeric and roasted cumin powder and mix well. Fry the potatoes till they turn a light brown and all the masalas are well mixed.
6. Add the pumpkin cubes and Kala Chana. Sauté for 1-2 minutes. Add salt and a dash of sugar.
7. Mix well, sprinkle a little water and cook covered till the potatoes and pumpkin cubes are done.
8. Sprinkle some garam masala powder on top. Drizzle ½ tbsp of ghee and remove Kumro Aloor Chakka.
9. Serve Bengali Kumror Chokka hot with Roti or Luchi.
Kumro Aloor Chakka Recipe details below:
- Pumpkin – 2 cups, cubed
- Potatoes – 2 medium, cubed
- Black Chickpeas – ⅓ rd cup
- Dry Red Chilli – 2
- Paanch Phoron – ¾ tsp
- Ginger – ½ inch, grated
- Turmeric powder – ¼ tsp
- Roasted Cumin Powder – ½ tsp
- Asafoetida – a pinch
- Garam Masala Powder – ¼ tsp
- Sugar – 1 tsp
- Ghee – ½ tbsp
- Oil – 1 tbsp
- Salt to taste
- For this healthy pumpkin recipe, soak chickpeas overnight. Drain the water, wash thoroughly and pressure cook till soft.
- Wash and peel the pumpkin and cut into cubes. Wash and peel the potatoes and cut into cubes.
- Heat oil in a pan. Add paanch phoron and broken red chillies. Saute for ½ minute. Add grated ginger and asafoetida. Fry for 1-2 minutes till the raw smell disappears.
- Tip in the cubed potatoes. Add turmeric and cumin powder. Sauté for 3-4 minutes on medium heat till they get a little colour on them.
- Add the cubed pumpkin and chickpeas (the pumpkin cooks quickly so it’s advisable to add them slightly later than the potatoes. Mix well. Add salt and sugar.
- Combine well. Add a little water and cook covered till the potatoes and pumpkin pieces turn soft. Add a little garam masala on top.
- Drizzle some ghee on top and serve delicious Bengali Kumror Chokka with soft, fluffy Luchis.
* You can top the dish with roasted and ground paanch phoron powder
* You can skip the Paanch Phoron and use Onion seeds (Kalonji) instead.
* Another variation of this dish is to use Pointed Gourd (Potol/Parval) and roasted and coarsely ground peanuts.
* You can also garnish the dish with grated coconut
* This dish is usually made with mustard oil.