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Kumror Chhokka recipe | Bengali Potato and Pumpkin Sabzi |
Tarla Dalal
06 February, 2017
Table of Content
About Kumror Chhokka , Bengali Potato And Pumpkin Sabzi
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Ingredients
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Methods
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How to make Kumror Chhokka
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Nutrient values
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Kumror Chhokka recipe | Bengali Potato and Pumpkin Sabzi |
The Kumror Chhokka, a traditional Bengali vegetable dish, is a harmonious blend of sweet red pumpkinand hearty potatoes. It's a testament to the region's love for balancing simple flavors with a fragrant spice tempering. This humble but delicious sabzi also incorporates other vegetables like snake gourd and the wholesome goodness of chickpeas (either kabuli chana or kala chana), transforming it from a simple side dish into a complete and satisfying meal. Its preparation is surprisingly easy, making it an ideal choice for a quick and nutritious everyday meal.
The foundation of the dish lies in its flavorful tempering, or tadka, which is typical of Bengali cuisine. The process begins by heating oil in a deep pan. The magic starts with the addition of whole spices, including fragrant bay leaves and the quintessential panch phoron. This unique five-spice blend, a staple in Bengalicooking, typically consists of fennel seeds, cumin seeds, black mustard seeds, fenugreek seeds, and nigella seeds. A pinch of asafoetida (hing) and a few whole red chillies are added to the mix, sautéing them to release their incredible aromas and flavors.
Once the spices are aromatic, the vegetables are introduced. The recipe calls for snake gourd and potatoesto be sautéed first for a few minutes. This is followed by the addition of the main ingredient, red pumpkin cubes. Water is then added, and the pan is covered to allow the vegetables to simmer and soften. This gentle cooking process ensures that the vegetables cook evenly and retain their distinct flavors and textures. The result is a tender yet firm bite to the pumpkin and potatoes.
The final layer of flavor is built by incorporating the remaining spices and ingredients. The drained chickpeasare added, providing a nutty texture and protein to the dish. The spice powders, including turmeric powder, chilli powder, cumin powder, and a touch of ginger paste, are stirred in. A final mix with a bit more water allows the spices to coat the vegetables evenly. The dish is then left to cook for just a minute more, allowing all the flavors to meld together into a cohesive and aromatic whole.
This simple yet profound Kumror Chhokka is served hot and can be enjoyed in a variety of ways. Its earthy and mildly sweet flavor profile makes it a perfect accompaniment to soft rotis or fluffy rice. The balance of spices from the panch phoron, the warmth of the garam masala, and the tang of the red pumpkin creates a dish that is both comforting and exciting. It's a wonderful example of how regional Bengali cooking techniques can elevate humble vegetables into a memorable culinary experience.
Tags
Soaking Time
0
Preparation Time
20 Mins
Cooking Time
10 Mins
Baking Time
0 Mins
Baking Temperature
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Sprouting Time
0
Total Time
30 Mins
Makes
4 servings
Ingredients
for Kumror Chhokka
2 cups red pumpkin (bhopla / kaddu) cubes
1 cup potato cubes
1 tbsp oil
1 tsp panch phoron
a pinch of asafoetida (hing)
4 whole pandi chillies , broken into pieces
1/2 cup sliced snake gourd
1/2 cup soaked and boiled kabuli chana (white chick peas) or kala chana (brown chick peas)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder
1/2 tsp ginger (adrak) paste
1 tsp garam masala
salt to taste
Method
for Kumror Chhokka
- Heat the oil in a deep non-stick pan, add the bayleaves, panch phoron, asafoetida and red chillies and sauté on a medium flame for 1 minute.
- Add the snake gourd and potatoes and sauté on a medium flame for 3 minutes.
- Add the red pumpkin, ¾ cup of water, mix well and cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
- Add all the remaining ingredients, ¼ cup of water, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
- Serve hot.
Kumror Chhokka , Bengali Potato and Pumpkin Sabzi recipe with step by step photos
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Heat the 1 tbsp oil in a deep non-stick pan, add the 2 bay leaf (tejpatta), 1 tsp panch phoron, a pinch of asafoetida (hing) and 4 whole pandi chillies , broken into pieces and sauté on a medium flame for 1 minute.
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Add the 1/2 cup sliced snake gourd and 1 cup potato cubes and sauté on a medium flame for 3 minutes.
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Add the 2 cups red pumpkin (bhopla / kaddu) cubes, ¾ cup of water, mix well and cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
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Add the 1/2 cup soaked and boiled kabuli chana (white chick peas) or kala chana (brown chick peas), 1/2 tsp turmeric powder (haldi), 1 tsp chilli powder, 1 tsp cumin seeds (jeera) powder, 1/2 tsp ginger (adrak) paste , 1 tsp garam masala , salt to taste and ¼ cup of water, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
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Serve Kumror Chhokka , Bengali Potato and Pumpkin Sabzi hot.
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Nutrient values (Abbrv)per plate
| Energy | 116 cal |
| Protein | 3.4 g |
| Carbohydrates | 15.7 g |
| Fiber | 4 g |
| Fat | 4.4 g |
| Cholesterol | 0 mg |
| Sodium | 10.3 mg |
Click here to view Calories for Kumror Chhokka , Bengali Potato and Pumpkin Sabzi
The Nutrient info is complete
Gauri
June 19, 2013, 2:52 p.m.
Wooww...Another great form of cooking pumpkin... this recipe turnrd out so delicious and easy too... the flavour of the spices blends well with pumpkin,potatotes and padwal...
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