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.
Pumpkin – 2 cups, diced
Potato – 1 large, diced
Brown chickpea (kala chana) – ¼ cup
Ginger paste – 1 tsp
Turmeric powder – 1 tsp
Cumin powder – 1 tsp
Red chilli powder – 1 tbsp
Oil – 2 tbsp
Dry red chilli – 1-2
Bay leaf – 1-2
Nigella seeds – 1 tsp
Salt to taste
Garam masala – 1 tsp
Ghee – 1 tbsp
- Soak the brown chickpeas in sufficient water for 2-3 hours. Boil it in sufficient water until done. Set aside
- In a small bowl, mix ginger paste, turmeric powder, cumin powder, red chilli powder with ¼ cup water. Set aside
- Heat oil in a fry pan or kadhai. Add nigella seeds, bay leaf and dry red chilli. Saute for a minute
- Add the spice mix prepared in step 2
- Simmer for 2-3 minutes
- Add potatoes and fry for another 2-3 minutes
- Add boiled chickpeas, 2 cups of water and salt. Bring it to boil. Simmer until the potatoes are half cooked
- Add the pumpkin and mix well. Cover and simmer until the potatoes and pumpkin is completely done
- Remove the cover and increase the flame to dry out excess moisture
- Gently mash a few pieces of pumpkin to give some thickness to the gravy
- Add garam masala and mix well
- Turn off the flame, drizzle ghee and serve hot