Kumror Chechki Recipe
Kumror Chechki or pumpkin stir-fry Bengali style is a celebration of simplicity. With just a handful of ingredients, it transforms into a warm, comforting dish that tastes like home. Whether you serve it with rice, roti, or a comforting bowl of khichuri, this Bengali classic is sure to become a regular on your table. 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 Chechki with soft, fluffy Luchis.