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A classic Bengali sweet and savory pumpkin curry, studded with tender potatoes and black chickpeas. This delightful medley is tempered with panch phoron and finished with fresh coconut, perfect with luchis.
For 4 servings
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.
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.
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.
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.
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.
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.
A classic Bengali sweet and savory pumpkin curry, studded with tender potatoes and black chickpeas. This delightful medley is tempered with panch phoron and finished with fresh coconut, perfect with luchis.
This bengali recipe takes 40 minutes to prepare and yields 4 servings. At 334.32 calories per serving with 8.11g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
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Garnish & Serve: Turn off the heat. For a richer flavor, drizzle the optional ghee over the top and give it a final stir. Serve Kumror Chokka hot with luchi, paratha, or roti.
Fry some 'bori' (sun-dried lentil dumplings) until golden and add them towards the end of cooking for extra crunch and flavor.
Add a teaspoon of tamarind paste or a pinch of amchur (dry mango powder) along with the sugar for a sweet and sour taste.
This recipe is traditionally 'niramish' (without onion/garlic). For a different flavor, you can add 1/4 teaspoon of asafoetida (hing) to the tempering.
The combination of pumpkin and chickpeas provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Red pumpkin is a powerhouse of beta-carotene, which the body converts into Vitamin A. This vitamin is crucial for good vision, a healthy immune system, and skin health.
Kala chana (black chickpeas) are a great source of plant-based protein, essential for muscle repair, growth, and overall body function, making this dish a nutritious choice for vegetarians.
Spices like turmeric (containing curcumin) and ginger have natural anti-inflammatory and antioxidant properties that can help reduce inflammation in the body.
Kumror Chokka is a traditional Bengali vegetarian dish made with pumpkin (kumro), potatoes, and black chickpeas (kala chana). It has a unique sweet and savory flavor profile, tempered with a five-spice blend called panch phoron.
Yes, it's quite healthy. It's rich in fiber from pumpkin and chickpeas, provides plant-based protein, and is packed with vitamins like Vitamin A and C. Using mustard oil in moderation also offers beneficial fatty acids.
One serving (approximately 1 cup or 290g) contains around 250-300 calories, depending on the amount of oil and sugar used.
Yes, you can substitute mustard oil with any neutral vegetable oil like sunflower or canola oil. However, the authentic pungent flavor characteristic of Bengali cuisine comes from mustard oil.
Absolutely. If using canned chickpeas, drain and rinse them well before adding them to the curry in step 5. This saves the time needed for soaking and boiling.
Leftover Kumror Chokka can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before serving.
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