Kumro chhokka (pumpkin and potato curry)
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Red pumpkin and potato cooked with panch phoron and a hint of sweetness, eaten with luchi or rice.
Region: West BengalOccasion: Everyday meals and puja daysTime: 30 minServes: 4Vegan
Ingredients
- 400 g red pumpkin, cubed
- 2 potatoes, cubed
- 1 tsp panch phoron and 1 dried red chilli
- 1 tsp ginger paste
- ½ tsp turmeric and ½ tsp chilli powder
- 1 tbsp soaked black chickpeas (optional)
- 1 tsp sugar
- 2 tbsp mustard oil
- 1 tsp bhaja moshla (roasted ground cumin and chilli)
- Salt to taste
Method
- Heat mustard oil and add panch phoron and the red chilli.
- Add the potatoes and chickpeas and fry for 4–5 minutes.
- Add the pumpkin, ginger paste, turmeric, chilli powder and salt. Stir well.
- Sprinkle a little water, cover and cook until the pumpkin is soft and partly mashed.
- Add sugar and cook until dry. Sprinkle bhaja moshla before serving.
History
Pumpkin is one of the most common vegetables in Bengal and is cooked in many ways, from chhokka to fritters of its flowers.
Significance
Kumro chhokka with luchi is a common breakfast on festive days, and a staple of vegetarian puja meals.