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Tender, sweet pumpkin slices pan-fried to perfection with a hint of spice. This classic Bengali side dish is incredibly simple to make and pairs beautifully with dal and steamed rice.
Prepare and Marinate the Pumpkin
Shallow Fry the Pumpkin Slices
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Tender, sweet pumpkin slices pan-fried to perfection with a hint of spice. This classic Bengali side dish is incredibly simple to make and pairs beautifully with dal and steamed rice.
This bengali recipe takes 25 minutes to prepare and yields 4 servings. At 101.7 calories per serving with 2.02g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Serve
For a different flavor profile, add 1/4 teaspoon of nigella seeds (kalo jeere) to the hot oil before placing the pumpkin slices.
You can use a mix of rice flour and a tablespoon of besan (gram flour) for a nuttier, thicker coating.
Garnish with finely chopped fresh cilantro (coriander leaves) just before serving for a fresh aroma.
Add a pinch of garam masala at the end of cooking or a slit green chili to the oil for extra heat and flavor.
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 pumpkin in this dish provides dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
Both pumpkin and turmeric are rich in antioxidants. These compounds help protect your body's cells from damage caused by free radicals, reducing the risk of chronic diseases.
A single serving of Kumro Bhaja contains approximately 90-100 calories, making it a relatively light side dish. The exact count depends on the amount of oil absorbed during frying.
Yes, Kumro Bhaja can be a healthy part of a balanced meal. Pumpkin is rich in vitamins, minerals, and fiber. This recipe uses shallow frying, which requires less oil than deep frying. For a healthier version, you can minimize the oil or try baking/air frying.
The best type is 'Mishti Kumro' or Indian red pumpkin, which is naturally sweet and has a firm texture that holds up well during frying. You can also use butternut squash or kabocha squash as a substitute.
Absolutely. To make it in an air fryer, marinate the pumpkin as directed. Lightly spray the slices with oil and arrange them in a single layer in the air fryer basket. Air fry at 180°C (360°F) for 12-15 minutes, flipping halfway through, until golden and cooked.
Store leftover Kumro Bhaja in an airtight container in the refrigerator for up to 2 days. The crispy texture will soften upon refrigeration. Reheat in a pan or an air fryer to regain some of the crispiness.
Yes, you can omit the sugar if you prefer. The red pumpkin is naturally sweet, but the small amount of sugar helps to balance the spices and aids in caramelization, which is a key part of the traditional Bengali taste.