Kumro chokka or pumpkin stir fry with panch phoran or Bengali five spices.
Goes well with luchi or puri, paratha or any bread. Taste is spicy, tangy and with little sweetness. In short its super yummy. Kumro is pumpkin in Bengali. Its a traditional no onion garlic Bengali recipe. But every home has its own recipe with some variation. I am sharing my mother’s recipe. Maa usually made it with fulko luchi or tikona porota or paratha in breakfast. Get fulko luchi recipe here
Monday again and this week’s 163 #Foodiemonday bloghop theme is #pumpkin treat.
Saswati Hota suggested the theme pumpkin. We can make anything with pumpkin but I remember my Maa’s kumro chokha. Didn’t make it a long time. So here is my Maa’s tangy spicy super yummy kumro chokka.
Normally black chickpea is used to make kumro chokka but I have used white chickpea or garbanzo beans. You can use black chickpea if you like.
Sugar is optional but for taste don’t omit it. Use at least 1/2 to 1 teaspoon.
Recipe
Pumpkin – 1 & 1/2 cup, chopped
Potatoes – 1 cup, chopped
Chickpeas – 1/4 cup
Mustard oil – 2 tablespoon
Panch phoran – 1 teaspoon
Dry red chilli – 1
Asafoetida or hing – a pinch
Green chilli – 2
Salt to taste
Sugar – 1 – 2 teaspoon or to taste
Cumin powder – 1 teaspoon
Coriander powder – 1/2 teaspoon
Red chilli powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Cumin powder – 1 teaspoon
Red chilli powder – 1/2 teaspoon
Dry roasted cumin powder – 1 teaspoon
Or
Dry roasted mixed spices or bhaja moshla – 3/4 teaspoon, Get bhaja moshla recipe here
Amchur or dry mango powder – 2 teaspoon
Method
1. Soak the chickpeas overnight and boil in pressure cooker. I have used garbanzo beans or white chickpeas but you can use black chickpea if you like.
2. Chop the pumpkin and potatoes in small cubes.
3. Heat oil in a pan. Add panch phoran and let the five spices splutter.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.
4. Add dry red chilli and asafoetida or hing.
5. Now add the chopped potatoes.
Fry till the potatoes becomes light brown.
6. Add chopped pumpkin and boiled chickpeas. Mix well.
8. Add salt, cumin powder, coriander powder, turmeric powder, red chilli powder and sugar. Mix well.
9. Cover and cook on low flame. Stir occasionally.
You can add little water to avoid burning.
10. Check in between. Pumpkin should not get mushy.
12. When potatoes and pumpkin become soft and dried up add amchur and roasted cumin powder or bhaja moshla or roasted mix spice powder.
Mix well and remove from heat. Taste and adjust the seasoning.
Serve with luchi or puri, paratha or any bread.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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