Kumror Chokka Recipe (Red Pumpkin Curry With Black Chickpeas)
Kumror Chakka is a traditional bengali vegetable dish made with pumpkin, potato or aloo and kala chana or black Chickpeas or kalo chola (in Bengali).
Kumro means pumpkin in English and kaddu in Hindi, Kumror Chakka is a traditional bengali vegetable dish made with pumpkin, potato or aloo and kala chana or black Chickpeas or kalo chola (in Bengali). It does not have onion, garlic and any dairy based product so it can be used as a Vegan recipe too. The method of cooking this dish differs slightly from home to home in West Bengal. Every home has their own variation but the main ingredients are always the same. In summer, we get fresh pumpkin or kaddu in the market. It is a perfect dish for summer afternoon. In summer it is very tough to cook, so along with some steamed rice it can be a perfect meal as it is easy and gets prepared in no time.
Serve Kumror Chokka along with Bengali Style Cholar Dal and Bengali Luchi for a weekday meal.
If you like this recipe, you can also try other Bengali recipes such as
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2 Servings
Ingredients
- 1 cup Kaddu (Parangikai/ Pumpkin) , peeled and cut into 1 inch cubes (red)
- 2 tablespoons Kala Chana (Black Chickpeas) , soaked overnight and cooked al dente
- 3/4 cup Potato (Aloo) , peeled and cut into small
- 1 teaspoon Panch Phoran Masala
- 1 Bay leaf (tej patta)
- 2 Dry red chillies
- 1 tablespoons Ginger , paste (adjustable)
- 2 Green Chillies , adjustable
- 1 Tomato , chopped
- 1 teaspoon Cumin powder (Jeera)
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt , to taste
- 1/2 teaspoon Sugar
- Mustard oil , as required
- 1/2 teaspoon Cumin powder (Jeera) , roasted
How to make Kumror Chokka Recipe (Red Pumpkin Curry With Black Chickpeas)
To begin making the Kumror Chokka Recipe, firstly cook the chickpeas in 3 cups of water in a pressure cooker until it is soft and done. It takes about 6-8 whistles.
Heat a oil in a heavy bottomed pan, add potato and fry them on medium flame until it turns light brown. Remove from heat and keep them aside.
Add bay leaf, dry red chilli and panch phoran masala into the same pan and cook them for about 10 seconds.
After 10 seconds, add ginger and spices mixture (Mix ginger paste, green chilli paste, cumin powder, turmeric powder in a bowl with little bit water, in this way the masala will not get burn while cooking). Mix and stir for 30 seconds.
After 30 seconds, add the chopped tomatoes. Mix and cook until the tomatoes gets soft.
Once it gets soft, add pumpkin and the fried potato cubes. Mix and continuously stirring on medium flame for 2 minutes.
Add salt and sugar. Mix properly and add 1/2 cup of water. Bring it to boil and when the water starts boiling, turn the gas to medium and cover it with a lid.
Cook over medium heat until vegetables are almost done. Add boiled chickpeas, roasted cumin powder and cook for another 2 minutes on medium flame. Your Kumror Chakka is ready to serve.
Serve Kumror Chokka along with Bengali Style Cholar Dal and Bengali Luchi for a weekday meal.
