Bengali Luchi with Kumror Chokka

Ingredients

• 500 g Red Pumpkin (Peeled and cut into 1-inch cubes)
• 2 pcs Potato (Medium, peeled and cut into 1-inch cubes)
• 0.5 cup Kala Chana (Dry, soaked overnight and boiled until soft)
• 3 tbsp Mustard Oil
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 2 pcs Tej Patta
• 2 pcs Dried Red Chilli (Broken in half)
• 1 tbsp Ginger Paste
• 2 pcs Green Chilli (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 2 tsp Sugar (Adjust to taste)
• 1 tsp Salt (Adjust to taste)
• 3 tbsp Fresh Coconut (Grated)
• 0.5 cup Water (For cooking)
• 1 tsp Ghee (Optional, for garnish)

Instructions

1. 1

   Prep Vegetables & Chickpeas: Ensure the kala chana are soaked overnight and boiled until soft. Drain and set aside. Peel and chop the red pumpkin and potatoes into uniform 1-inch cubes. Slit the green chilies lengthwise.

2. 2

   Temper Spices (Phoron): Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the panch phoron, dried red chilies, and tej patta. Sauté for 30-40 seconds until the spices crackle and release their aroma.

3. 3

   Sauté Aromatics & Potatoes: Add the ginger paste and slit green chilies to the pan. Sauté for about a minute until the raw smell of ginger disappears. Add the cubed potatoes and fry for 4-5 minutes, stirring occasionally, until they develop light golden-brown spots.

4. 4

   Cook Pumpkin & Spices: Add the cubed pumpkin, turmeric powder, cumin powder, and salt. Mix thoroughly to coat the vegetables evenly with the spices. Cook for 2-3 minutes, stirring gently.

5. 5

   Simmer Until Tender: Add the boiled kala chana and 1/2 cup of water. Stir well, bring the mixture to a simmer, then cover the pan. Reduce the heat to low and cook for 10-12 minutes, or until both the pumpkin and potatoes are fork-tender. Stir once or twice in between to prevent sticking.

6. 6

   Finish with Sweetness & Coconut: Once the vegetables are cooked and most of the liquid has been absorbed, uncover the pan. Add the sugar and grated fresh coconut. Gently mix everything together and cook for another 2-3 minutes until the flavors meld.