Kumro Chechki / Stir-fried Pumpkin is a popular Bengali vegetarian dish. My mother used to make this often back home as a side dish with dal and rice. There are two versions of Kumro Chechki that I’ve learned from her, one is with the onion, and another is with the coconut. There is not much difference in the cooking procedure between the two. Depending on the availability of the ingredients and preference, you can cook any of these. IIt’s an easy-to-cook recipe that can be done in under 15 minutes. If you love pumpkin and are looking for something quick to cook it with, you must try this soon. 🙂
Peyaj die Kumro Chechki / Stir fried Pumpkin with Onion
Peyaj die Kumro Chechki/Stir-fried Pumpkin is a popular Bengali vegetarian dish. This tastes delicious as a side dish with dal rice.
Ingredients
- 500g- Kumro/Pumpkin
- 1- Onion medium-sized (thinly sliced)
- 1-2- Green chilli (halved)
- 1- Whole dry red chilli (halved)
- ¼ tsp- Nigella seeds/Kalojire/Kalonji
- Salt to taste
- ½ tsp- Turmeric powder
- ½ tsp- Sugar
- 3-4 tbsp- Mustard oil
Instructions
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Peel and cut the pumpkin into cubes. Wash and keep aside.
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Heat oil in a deep frying pan/kadai. Temper with dry red chilli and nigella seeds.
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Add the pumpkin pieces, turmeric powder, and green chillies. Mix well, cover, and cook over medium heat. Keep stirring in between.
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Add salt and sliced onions when the pumpkin pieces are half cooked. Mix, and cook uncovered until done. Stir in between to prevent burning from the bottom of the pan.
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Add sugar towards the end. Mix and cook over low heat for 2-3 minutes more.
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Remove from the heat, and transfer Kumro Chechki to a bowl.
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Serve hot as a side dish with steamed rice and dal.
