Bengali pumpkin curry step-by-step recipe with photos.
Bengali style pumpkin curry or kumro chokka is made with pumpkin, potatoes, and brown chickpea (or kala chana). This simple no onion no garlic dish is an excellent accompaniment to both rice and roti. Traditionally, it is a summer dish as pumpkin is available only during summer, but these days we can enjoy it any time of the year.
This simple dish is a part of every Bengali household, and as with most dishes, it varies slightly from one house to another. But the core ingredients, i.e. pumpkin, potatoes and brown chickpeas remain the same, and this combination adds a unique taste to the dish.
This is a very simple dish ready in no time if you have brown chickpeas soaked and boiled. When I boil brown chickpeas for this dish, I increase the quantity and use the remaining to make simple salads or kadlekalu usli.
Do try my version of this delicious curry and let me know how you like it.
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Pumpkin curry step-by-step recipe with photos
1. Mix spice powders and ginger with some water
2. Heat oil and add nigella seeds, bay leaf and dry red chilli
3. Add the spice mix prepared
4. Add potatoes and fry for another 2-3 minutes
5. Add boiled chickpeas, 2 cups of water and salt. Bring it to boil
6. Add the pumpkin and mix well
7. Gently mash a few pieces of pumpkin to give some thickness to the gravy