"Kumro'r Chokka" or "Red Pumpkin Curry" is another Bengali traditional recipes which has a distinct place in Bengali household. In old times, when no meat dishes were allowed in the menu of any auspicious occasion in Bengali household, "Kumro'r Chokka and Luchi" was a must have in the menu.
This sweet pumpkin and potatoes stir fry is very simply flavoured yet so soulful. Use of black chickpeas gives an extra texture to the dish. Use of ghee and roasted cumin powder at the end of the preparation give the dish a heavenly aroma. This Bengali recipe is made with ripe, orange colored pumpkins, which make this side dish slightly sweet to taste. Moreover, the addition of extra sugar to the dish brings up the sweetness.
So today I am presenting you my version of "Kumro'r Chokka" or "Red Pumpkin Curry". This yummy side dish pairs extremely well with Indian flatbreads, especially with luchi, paratha or roti. When presented with flat bread it becomes a hearty Bengali breakfast/brunch recipe, as well.
Tips:
In this recipe, we used mustard oil. In Bengali recipes mustard oil is used predominantly. Mustard oil gives the dish a pungent aroma which is very distinct from other oils. But you can use whatever oil you like.
We tempered the oil with panchphoran (five spice mix) - a spice mix which is commonly used in Bengal to prepare various vegetable dishes. To make panchphoran, take equal quantity of cumin seeds, black mustard seeds, fenugreek seeds, nigella seeds and fennel seeds. Mix them together. If you don't have all the spices in your pantry, temper the oil with only cumin seeds or nigella seeds.
To make roasted cumin powder, heat a pan in medium heat, put some whole cumin seeds in it. Dry roast the seeds until they turn slightly dark in color and a nice aroma comes out of it. Take out from pan and grind it in powder.
Kumro'r Chokka (Red Pumpkin Curry):
Serves: 2-3
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Ingredients:
400 gm Sweet Red Pumpkin, peeled & diced in medium size cube
200 gm Potatoes, peeled & diced in medium size cube
20 gm Black Chickpeas, soaked overnight in sufficient water
2 pieces Dried Red Chillies
2 pieces Bay Leaves
1/2 tsp Panchphoran (mentioned in tips above)
1/4th tsp Asafoetida powder
1 tbsp Ginger paste
1/2 tsp Turmeric powder
1/2 tbsp Cumin powder
1 tsp Red Chilli powder
4 Green Chillies- slitted
1 tsp Roasted Cumin powder (mentioned in tips above)
1 tbsp Ghee or Clarified Butter
3 tbsp Mustard oil
Salt and Sugar as per taste
Recipe:
First boil the black chickpeas in salt water, keep it aside.
In a small bowl prepare a thick paste of cumin powder, turmeric powder, red chilli powder, ginger paste and asafoetida with a little bit of water.
Now heat 2 tbsp of mustard oil in a pan until it starts smoking and turns pale yellow.
Add the pumpkin cubes, a pinch of salt in the pan. Mix it well. Cover the pan with lid. Fry on medium heat until the pumpkin edges will start to turn brown. It will take 4-5 minutes. Take out the fried pumpkin from the oil and keep aside.
Now turn the heat to medium low and add rest of the mustard oil in the pan. When the oil starts smoking, temper the oil with dry red chillies, bay leaves and panchphoran. Fry for 5-6 seconds. Don't let the spices burn.
Add the potatoes to the oil along with a pinch of salt and fry until golden on medium heat. it will take 4-5 minutes.
Now add the spice mix and cook it with lid on until all the raw smells of the spices are gone. It will take 5-6 minutes. Add a little bit of water in between, if required. Keep on eye to the spices. It should not stick to the bottom of the pan.
Now add the boiled black chickpeas and fry it for another 2-3 minutes.
Next add the fried pumpkins to the pan. Add the slitted green chilles, sugar & salt. Stir it well and cover with the lid. Change the temperature to medium low. Cook until both the potatoes and the pumpkins are perfectly cooked but hold in shape. It will take nearly 8-10 minutes. Splash some water if needed.
Now check for seasoning. Add salt and sugar, if needed. Once done, turn off the heat, add roasted cumin powder and ghee. Stir it well and cover with a lid. Give 5 minutes of standing time at least.
Serve it hot with Luchi, Paratha or Roti.
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