Kumrorchokka is completely vegetarian recipe. This is a most common recipe of pumpkin in Bengal. This dish is little bit of mushy kind. Whenever I make this recipe I always soak some chick pea overnight to make the perfect dish. It goes well with rice and dal.
Cooking Time: 45 mins
1 pie or 2 lb of Pumpkin cut into blocks
2 Potatoes cut into blocks
1/2 cup Chick Peas soaked and boiled
1/2 cup Coconut ( Cut into small pieces )
1 tsp panch phoron or bengal 5 spices
1 tsp Cumin powder
1 tsp Coriander powder
1 Dried Red Chilly
1 tsp Turmeric powder
Sugar to taste
Heat oil in pan and fry the potatoes for 2 mins and then add the diced pumpkins.
Add salt. Cover the lid and in a medium heat cook it until it is tender. Now take out the fried pumpkins and potatoes and keep it aside.
In the same pan add oil as required and then add bay leaf, dried red chilly and punch phoron to crackle in oil.
Add the chopped coconut and fry it until is light brown.
Add the chick peas and fry it for 2 more mins in a medium heat.
Add the fried pumpkin and potatoes and mix well.
Add turmeric power coriander and cumin powder and stir well.
Lastly add salt and sugar and cook it for 2 more mins.
Add water as required. Mix well and cover the lid and cook it for 10 more mins in a medium heat.
Smash the pumkin and potatoes to make the dish mushy.
When done take it out of heat
Kumror Chokka is now ready to be served withwhite rice and dal. It took about 45 mins to prepare this recipe and serves 3- 4 people.