Til Kumro or Pumpkin with sesame seeds is stir-fried pumpkin with toasted sesame seeds spiced up by red chillies and bright with freshly picked curry leaves. If you like pumpkin as much as I do, check out this super easy and savoury Indian pumpkin dish.
Pumpkin stir fry with toasted sesame seeds (til) as topping gives this dish something extra. You’ll definitely relish the flavour of this Bengali kumro recipe. It’s a healthier alternative to potatoes and quite filling due to dietary fiber.
The nutritious orange vegetable has many health properties – it’s low in calories but rich in vitamins and minerals. It’s a good source of beta carotene, a powerful antioxidant that gives pumpkin its distinctive colour. Beta-carotene gets converted to vitamin A in our body once it’s consumed. Eating foods rich in beta-carotene helps protect against certain types of cancer, heart disease, asthma and delays aging. Vitamin A helps improve eyesight. So make sure you incorporate pumpkin into your diet.
Pumpkin is called Kumro in Bengali, Gummadikaya in Telugu and Kaddu in Hindi while sesame seeds are called Til in Bengali/Hindi and Nuvvulu in Telugu.
Til Kumro Recipe:
Kumro or pumpkin is a staple vegetable in the Bengali kitchen. Bengalis relish not just pumpkin but also pumpkin flowers (kumro phool) and the fresh tender leaves (kumro saag).
Bengali Til Kumro Tarkari is a sweet and spicy pumpkin dish flavoured with grated ginger, aromatic curry leaves, chillies and crunchy sesame seeds. Til kumror torkari made with simple ingredients is the perfect side dish to go with rice and lentils.
How to make Bengali til kumro:
For this kaddu ki sabzi, wash and peel the pumpkin with a sharp knife. Cut into small cubes. Keep aside.
Heat a frying pan and dry roast the sesame seeds to a light brown. Remove into a bowl and keep aside.
Put the pan back on the stove and heat oil. Add mustard seeds, curry leaves, dry red chillies and asafoetida. Sauté for a few seconds. Add the ginger paste and sauté for 1/2 a minute for the raw smell to go.
Toss in the pumpkin cubes and mix well with tempering.
Add turmeric powder, salt and sugar. Combine all the ingredients together and cook covered on low-medium heat for about 10 minutes. Check the seasoning.
Keep stirring every now and then to ensure the pumpkin pieces don’t burn.
Once the pumpkin cubes are cooked through, sprinkle the toasted sesame seeds on top and remove from heat.
Transfer to a serving dish.
Serve Bengali Til Kumro Torkari with hot rice and masur dal.
If you are looking for more side dish recipes, do try out Crispy Fried Okra and Green Plantain Stir Fry.
Pumpkin With Sesame Seeds Recipe details below:
- Pumpkin – 2 cups, cubed
- Curry leaves – 2 sprigs
- Mustard seeds – ½ tsp
- Dry red chillies – 4
- Ginger paste – ¼ tsp
- Asafoetida – ⅛ tsp
- Turmeric powder – ¼ tsp
- Salt – ¾ tsp
- Sugar – ⅛ tsp
- Sesame seeds (White Til) – 1tbsp
- Oil – 1 tbsp
- Wash the pumpkin well and peel the skin. Cut the kumro into small cubes and set aside.
- Dry roast a tablespoon of sesame seeds on low heat till they get some colour on them. Transfer the roasted sesame seeds into a bowl and keep aside.
- In the same pan add 1tbsp oil. Once the oil heats up, sizzle mustard seeds, fresh curry leaves, dry red chillies and hing. Sauté for a couple of seconds.
- Tip in the ginger paste and fry for half-minute.
- Put in the kumro pieces and mix them well with the tempering. Add salt, sugar, and turmeric powder. Mix everything together, cover with a lid and cook on a low-medium flame till done.
- Sprinkle roasted sesame seeds on top of the cooked pumpkin and remove from heat.
- Serve Pumpkin With Sesame Seeds as a side with white rice and dal or Roti.