Kumro Chenchki/Stir fried Pumpkin is a popular Bengali side dish. Ma used to make this often back home, as a side dish with dal and rice. There are two versions of ‘Kumro Chenchki’ what I’ve learnt from her. One is with onion and another one is with grated coconut. There are not much difference in the cooking procedure between the two. But personally I like this much more than the other one which has onion. You can find the other version of ‘Kumro Chenchki‘ here.
This is a very easy to cook recipe, which can be done under 15 minutes. If you are a pumpkin lover, you should try this, delicious it is! 🙂
Narkol die Kumro Chenchki/Stir fried Pumpkin with Coconut
- Kumro/Pumpkin- 500g
- Fresh grated coconut- ½ cup
- Green chili- 1-2 (broken)
- Whole dry red chili- 1
- Nigella seeds/Kalojire/Kalonji- ¼ tsp
- Turmeric powder- ½ tsp
- Sugar- ½ tsp
- Mustard oil- 3-4 tbsp
Peel and cut pumpkin into cubes. Wash and keep aside. Heat oil in a deep frying pan. Temper with dry red chili and nigella seeds. Add pumpkin pieces, turmeric powder and green chilies into this. Mix, cover and cook on medium flame. Stir in between. Add salt, when the pumpkin pieces are half cooked. Mix, cover and cook until done. Stir in between to prevent burning from the bottom of the pan. Add sugar, grated coconut. Mix and cook on low flame for 2-3 minutes more. Your ‘Kumro Chenchki’ is done. Remove from heat.
Serve hot with steamed rice and dal.