Name: Kumror Chakka (Red Pumpkin cooked with Black Chana) recipe by Moumita Malla at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Kumro or Kaddu or Pumpkin -1cup (peeled and cut into 1inch cubes); Black chikpeas-(1/2cup boiled); Aloo or Potato -3/4th cup (peeled and cut into litt bit smaller size of pumpkin as potatoes cook faster than pumkpin ); Pachphoron -1 teaspoon ( it is a bengali spices mix, made with 5 spices- fenugreek or methi, mustard or sorso,white cumin or jeera, black cumin or kalonji & fennel/aniseed(mouri) or saunf - mix each in equal quantity and store for future use); Bay leaf-1; Dry Red Chilli - 2; Ginger paste-2 tablespoons; Green Chillies - 2; Tomatoes -1 small (chopped; Cumin Powder - 1 tsp; Turmeric Powder -1 / 2 teaspoon; 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 ); Salt to taste; Sugar - 1 / 2 teaspoon; Oil-1/4 cup ( preferrably mustard oil ); Roasted Cumin Powder -1/ 2 teaspoon (dry roast cumin seeds then grind to make a fine powder )

ABOUT Kumror Chakka (Red Pumpkin cooked with Black Chana) RECIPE

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 Cheakpeas 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. 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

Ingredients Serving: 2

Kumro or Kaddu or Pumpkin -1cup (peeled and cut into 1inch cubes)
Black chikpeas-(1/2cup boiled)
Aloo or Potato -3/4th cup (peeled and cut into litt bit smaller size of pumpkin as potatoes cook faster than pumkpin )
Pachphoron -1 teaspoon ( it is a bengali spices mix, made with 5 spices- fenugreek or methi, mustard or sorso,white cumin or jeera, black cumin or kalonji & fennel/aniseed(mouri) or saunf - mix each in equal quantity and store for future use)
Bay leaf-1
Dry Red Chilli - 2
Ginger paste-2 tablespoons
Green Chillies - 2
Tomatoes -1 small (chopped
Cumin Powder - 1 tsp
Turmeric Powder -1 / 2 teaspoon
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 )
Salt to taste
Sugar - 1 / 2 teaspoon
Oil-1/4 cup ( preferrably mustard oil )
Roasted Cumin Powder -1/ 2 teaspoon (dry roast cumin seeds then grind to make a fine powder )

Instructions

Cook the chickpea in 3 cups of water in a pressure cooker until it is soft and done. It takes about 6-8 whistle.
Heat a oil in a pan, add potao cubes...fry on medium flame until light brown..remove from heat and keep aside.
Add bay leaf , dry red chilli and panch phoran into the remaining oil, let them splutter.
Add ginger ,chilli and spices mixture..mix and stir for 30 seconds
Add chopped tomatoes. .mix and cook until oil gets separated
Now add pumpkin and fried potato cubes..mix and continuously stirring on medium flow for 2 minutes.
Add salt and sugar.. mix...add 1/2 cup water..bring it to boil..when the water starts boiling. .simmer the gas and cover with lid
Cook over medium heat until vegetables are almost done.
Add boiled black chickpeas,roasted cumin powder. .and cook for another 2 minutes on medium flame.
Your Kumror Chakka is ready to serve .
Transfer to a serving bowl. .it goes well with poori or luchi,ruti,chapati and also with dal rice.

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