Kumror Chokka is one of the staple dishes we grew up eating. A common food that most Bengali households would make at least once a week. I can still fondly remember that weekly vegetarian day my Mother would choose to follow to cook this dish religiously back home. On that particular day, we did not consume fish. However, my mother would prepare a variety of vegetarian dishes for us. Interestingly, none of them contained onion or garlic, which are not typically used in Bengali vegetarian cuisine. Despite the absence of these ingredients, the dishes were rich with layers of texture and fragrant spices that were truly soulful.
Made with basic spices and simple steps to follow, one such dish is Kumror Chokka. It’s a dryish curry made with ripe red pumpkin, a medley of chickpeas, potato, and sweet pumpkin cubes this flavourful curry is a favourite one to serve with Luchi or Parota in my family. I hope you’ll enjoy cooking this and don’t forget to share your experience with me. 🙂
Kumror Chokka/Bengali style Pumpkin Curry with Black Chickpeas
Kumror Chokka is a Bengali-style dryish curry made with pumpkin, potatoes, and chickpeas. Easy to cook, serve this as a vegetarian side dish.
Ingredients
- 500g- Red Pumpkin/Kumro
- 2- Potato medium-sized
- 90g / 2/3 cup- Black Chickpeas /Chola
- 1 tbsp- Ginger paste
- 2- Grenn chilies (halved)
- Salt to taste
- ½ tsp- Turmeric powder
- 1 tsp- Coriander powder
- 1 tsp- Cumin powder
- ¼ tsp- Garam masala powder
- ¼ cup- Mustard oil
- 1 tbsp- Ghee/Clarified butter
- 1 tbsp- Sugar (adjust as per your taste)
For tempering
- ½ tsp- Cumin seeds
- 1- Whole dry red chilli (halved)
- ¼ tsp- Hing/Asafoetida
- 2- Bay leaves
Instructions
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Soak the chickpeas overnight or for 6-7 hours in enough water. Drain the water, wash the chickpeas 2-3 times under running water. Pressure cook with water and ½ tsp of salt for 8-10 whistles. After the pressure releases, drain and keep aside the chickpeas.
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Peel and cut the potatoes into cubes, wash and keep aside.
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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 and temper with ingredients mentioned ‘For tempering’.
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Now add the cumin powder, coriander powder, turmeric powder, ginger paste, and salt. Mix and sauté over medium heat for less than a minute.
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Add the pumpkin, potatoes, boiled chickpeas, and green chillies. Mix and cook uncovered over medium heat for 5 minutes, keep stirring in between.
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Add ¾ cup of water into this.
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Mix well, cover and cook until the veggies cooked through. Stir 2-3 times in between.
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Add sugar, ghee, and garam masala powder. Mix gently, and cook uncovered for 2-3 minutes more.
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Kumror Chokka is ready to devour. Serve hot with Luchi, Parota, Roti, etc. It pairs well as a side with dal and rice also.
One of my favourite dishes, homespun and comforting.
I left out the potatoes and cut down on sugar since I was using butternut squash . I also added little lemon juice before serving, was a big hit with my vegetarian American friends.
Thank You !
Hi Rashmi, I’m so glad to hear that the recipe worked well. Thank you for sharing your experience with me, Happy Cooking! 🙂