Kumror Chechki Recipe
Kumror Chechki or pumpkin stir-fry Bengali style is a vegan pumpkin curry, very easy to make and requires simple spices. This Indian pumpkin curry can be rustled up in next to no time at all. Try out this easy pumpkin recipe.
Servings: 4
Calories: 90kcal
Ingredients
- Pumpkin – 1 ½ cups
- Potatoes – 3 medium
- Red chillies – 1
- Nigella Seeds – ½ tsp
- Salt to taste
- Oil – 1 tsp
- Turmeric – ¼ tsp
- Water – 2 tbsp
- Mustard oil – 1 tsp
- Sugar (optional) – a pinch
- Mustard Oil – 1 tsp
Instructions
- Wash, peel and cut the kumro and potatoes lengthwise into thin slices.
- Heat 1 tsp oil in a wok. Add the nigella seeds and dry red chillies. Once they start to pop, add the potato slices and sauté for a few seconds, till they are nicely coated with oil and kala jeera.
- Add salt and turmeric, mix well. Add 2 tbsp water and cook covered till the potatoes are 3/4th done.
- Add the pumpkin slices and a pinch of sugar. Mix well, cover with a lid and cook till the veggies are soft and tender but not mushy.
- Drizzle some mustard oil on top to impart a great flavour.
- Remove and serve Kumror Chechkii with soft, fluffy Luchis.