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A delightful Bengali vegetarian dish where sweet pumpkin and potatoes are cooked with black chickpeas in a medley of traditional spices. This semi-dry curry, known as Kumror Chokka, offers a perfect balance of sweet and savory flavors.
For 4 servings
Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Once the oil is hot and slightly smoking, carefully add the potato cubes. Fry for 5-6 minutes, stirring occasionally, until they are light golden brown. Remove with a slotted spoon and set aside.
In the same oil, reduce the heat to medium. Add the bay leaves and dried red chilies. After a few seconds, add the panch phoron. Allow the spices to splutter and become fragrant, which should take about 30-45 seconds. Be careful not to burn them.
Add the ginger paste and slit green chilies to the pan. Sauté for about 1 minute until the raw aroma of the ginger disappears.
Lower the heat and add the turmeric powder, cumin powder, and red chili powder. Stir for 30 seconds to cook the spices. Immediately add the pumpkin cubes and salt. Mix well to ensure the pumpkin is evenly coated with the spice mixture.
Cover the pan and cook on low heat for 8-10 minutes. Stir every few minutes to prevent sticking. Cook until the pumpkin is about half-cooked and has started to soften.
Add the pre-fried potatoes and the boiled black chickpeas to the pan. Gently mix everything together. Pour in 1 cup of warm water and add the sugar. Stir to combine.
Bring the curry to a simmer, then cover the pan again. Continue to cook on a low-medium heat for another 10-12 minutes, or until both the pumpkin and potatoes are fully tender and can be easily pierced with a fork. The gravy should thicken to a semi-dry consistency, coating the vegetables.
A delightful Bengali vegetarian dish where sweet pumpkin and potatoes are cooked with black chickpeas in a medley of traditional spices. This semi-dry curry, known as Kumror Chokka, offers a perfect balance of sweet and savory flavors.
This bengali recipe takes 45 minutes to prepare and yields 4 servings. At 594.9 calories per serving with 14.72g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Turn off the heat. Stir in the ghee for a rich aroma. Garnish with fresh grated coconut and chopped coriander leaves. Let the curry rest, covered, for 5 minutes to allow the flavors to meld before serving.
To make this dish fully vegan, simply omit the final addition of ghee or replace it with a teaspoon of coconut oil or more mustard oil.
You can add other vegetables like cubed eggplant (brinjal) or pointed gourd (potol). Add them along with the pumpkin.
This recipe is naturally 'niramish' (vegetarian without onion or garlic), making it suitable for religious festivals or those who avoid alliums.
Adjust the number of green and dried red chilies to increase or decrease the heat level according to your preference.
Pumpkin is an excellent source of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for good vision, a healthy immune system, and cell growth.
The combination of black chickpeas and vegetables makes this dish rich in dietary fiber and plant-based protein, which promotes digestive health, helps manage blood sugar levels, and keeps you feeling full longer.
Spices like turmeric and ginger have powerful anti-inflammatory and antioxidant properties that help strengthen the immune system and protect the body against cellular damage.
Yes, it is a very healthy dish. Pumpkin is rich in Vitamin A and antioxidants. Black chickpeas provide excellent plant-based protein and fiber, aiding in digestion and satiety. The use of traditional spices also offers various health benefits.
One serving of this Bengali Pumpkin Curry contains approximately 290-320 calories, making it a nutritious and moderately caloric option for a main meal.
Absolutely. The recipe is almost entirely plant-based. To make it 100% vegan, simply skip the final step of adding ghee, or replace it with a teaspoon of your favorite plant-based oil like coconut oil.
A sweet variety of pumpkin, known as 'mishti kumro' in Bengali, is ideal. If you can't find it, Kabocha squash or Butternut squash are excellent substitutes as they provide the necessary sweetness to balance the spices.
Kumror Chokka pairs beautifully with Bengali Luchi (puffy fried bread), parathas, or rotis. It also tastes wonderful as a side dish with steamed rice and dal.
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