Go Back
Print
Kumror Chokka/Bengali style Pumpkin Curry with Black Chickpeas

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.

Course Main Course
Cuisine Indian
Keyword gluten-free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5 People
Author Chandrima

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

  1. 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.

  2. Peel and cut the potatoes into cubes, wash and keep aside.  

  3. Peel and cut the pumpkin into cubes, wash and keep aside.  

    Ingredients for Kumro Chokka

  4. Heat oil in a deep frying pan and temper with ingredients mentioned ‘For tempering’.

  5. Now add the cumin powder, coriander powder, turmeric powder, ginger paste, and salt. Mix and sauté over medium heat for less than a minute. 

  6. Add the pumpkin, potatoes, boiled chickpeas, and green chillies. Mix and cook uncovered over medium heat for 5 minutes, keep stirring in between.

  7. Add ¾ cup of water into this.

  8. Mix well, cover and cook until the veggies cooked through. Stir 2-3 times in between.

  9. Add sugar, ghee, and garam masala powder. Mix gently, and cook uncovered for 2-3 minutes more.

  10. Kumror Chokka is ready to devour. Serve hot with Luchi, Parota, Roti, etc. It pairs well as a side with dal and rice also.