Kumror Chhokka
A lightly spiced Bengali pumpkin stir-fry with soft, sweet cubes of kumro, gentle heat, and a fragrant finish. This homestyle dish comes together with a simple tempering and pairs especially well with luchi or plain rice.
For 4 servings
- prep · ~15 min
Prep the vegetables and spices.
1.Peel the pumpkin, remove the seeds, and cut it into medium cubes.2.Peel the potato and cut it into small cubes so it cooks with the pumpkin.3.Grate the ginger and break the dried red chili into halves. - temper · ~2 min
Heat the oil and make the tempering.
1.Heat mustard oil in a kadai over medium heat until it just starts to smoke lightly.2.Lower the heat and add nigella seeds.3.Add the dried red chili and let the spices sizzle for a few seconds.TIPDo not let the nigella seeds burn or they will turn bitter. - saute · ~5 min
Cook the potato and pumpkin.
1.Add the potato cubes and stir for 2 minutes.2.Add the pumpkin and grated ginger, then mix well.3.Add turmeric powder, red chili powder, salt, and sugar.4.Stir until the vegetables are evenly coated with the spices. - simmer · ~15 min
Cover and cook until tender.
Add the water, mix once, and cover the pan. Cook on low heat until the potato and pumpkin turn soft and the pumpkin starts breaking down slightly, stirring once or twice in between.
TIPUse very little water so the dish stays semi-dry and not watery. - saute · ~3 min
Dry out the moisture and finish the dish.
Remove the lid and cook for a few more minutes, gently mashing a few pumpkin cubes with the spoon. When the moisture dries up and the vegetables look glossy, sprinkle garam masala and mix once.
- serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the potato slightly smaller than the pumpkin so both become tender at the same time.
- 2Let the mustard oil smoke lightly before tempering to mellow its raw sharpness.
- 3Keep the nigella seeds on medium-low heat; they turn bitter very quickly if overfried.
- 4Use only enough water to steam the vegetables, or the chhokka will lose its classic semi-dry texture.
- 5Mash just a few pumpkin cubes at the end so the dish gets a soft, clingy coating without becoming mushy.
- 6If your pumpkin is very sweet, reduce the sugar slightly so the ginger and chili still come through.
- 7This tastes even better after a short rest, when the pumpkin absorbs the tempering and spice.
Adapt it for your goals.
Jhol-like
Add a little more water and stop before drying it out for a softer, more gravy-like version to serve with rice.
no potatoNo-potato
Skip the potato for a lighter pumpkin-forward chhokka with a softer, sweeter finish.
spicierSpicier
Increase the red chili powder or add one extra dried red chili if you want more heat against the pumpkin's sweetness.
panch phoronPanch-phoron
Use panch phoron instead of only nigella seeds for a broader Bengali tempering aroma and more complex spice notes.
Why this is on our healthy list.
Vegetable-Rich Side Dish
Pumpkin and potato make this a comforting vegetable dish that can help add more produce to a traditional meal.
Contains Beta-Carotene
Pumpkin is naturally rich in orange pigments associated with beta-carotene, which supports a nutrient-dense plate.
Digestive Spice Support
Ginger, nigella seeds, and mustard oil bring bold flavor while contributing the warming spice profile typical of Bengali home cooking.
Frequently asked questions
Yes, but the flavor will be less traditional. A neutral oil works, though you will lose the sharp, distinctive Bengali aroma mustard oil gives the dish.
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