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. 🙂
Kumro Chechki / Stir fried Pumpkin with Coconut
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
- ½ cup- Fresh grated coconut
- 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, 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.
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Add sugar and grated coconut towards the end. Mix and cook uncovered 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.
Dekhei mone hochche darun khete hobe. Ami arekta banai, sorshe bata die. Kalojira, sukna lonka, kacha lonka phoron. Kumro norom hoye ele, sorshe-posto-kacha lonka bata die koshie.
Sounds interesting Soupayan, will try your version some day! 🙂
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