Kumror Chokka
Kumror Chokka – Bengali Dry Pumpkin Curry is a comforting Bengali delicacy that brings together tender pumpkin, soft potatoes, aromatic panch phoron, and traditional Indian spices. This easy Bengali pumpkin curry is a delicious way to enjoy the natural sweetness of pumpkin in a simple, flavourful vegetarian dish.Whether you serve it with fluffy luchi, flaky paratha, or steamed rice, this authentic Alu Kumro Chokka recipe makes every meal feel special. With its rustic texture, fragrant tempering, and homestyle flavour, this traditional Bengali dry pumpkin curry deserves a place in your collection of favourite Bengali recipes.Try this easy Kumro recipe Bengali style, customise the spices to your taste, and enjoy a delicious taste of Bengal in your own kitchen!
Servings: 4
Calories: 128kcal
Ingredients
- Pumpkin – 2 cups, cubed
- Potatoes – 2 medium, cubed
- Black Chickpeas – 1/3 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
Instructions
- 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 Kumror Chokka with soft, fluffy Luchis.
Notes
Paanch Phoron is an equal mix of Fenugreek seeds, Fennel seeds, Cumin seeds, Onion seeds and Mustard seeds.
* 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.
* 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.