Kumror Chokka – Red pumpkin with grams and coconut

Cooking is an ever evolving phenomenon………that is an under statement 😉 It undergoes various phases with development, fusion, fusion- fusions and so on. This is a simple vegetarian recipe with red pumpkin. Emphasis is on ‘red pumpkin’, because the riper the pumpkin, the tastier this dish will be.

This is another traditional Bengali recipe which has evolved from kitchen to kitchen. It is originally with black grams, but tastes even better with the addition of fresh coconut. This is a vegetarian preparation without any use of onion and garlic. 🙂

If planning to make this vegetarian delight, soak a handful of black Bengal gram, overnight.

kumror chokka

Here’s what I did…………

INGREDIENTS

250 grams – pumpkin

1/2 cup/ handful – black Bengal grams / kala chana

1 1/4 tbsp – grated fresh coconut

1/2 tsp – ginger paste

1 tsp – cumin powder

1/2 tsp – tumeric powder

1/2 tsp – red chili powder

1/2 tsp – sugar

1/2 tsp – garam masala (optional)

1 tsp – clarified butter /ghee

3/4 tbsp – oil

1 nos – bay leaf

1 tsp – panch phoran ( cumin seeds, black mustard seeds, fennel, fenugreek seeds and nigella seeds in equal quantity)

salt to taste

METHOD

Dice the pumpkin, with or without the skin, in 1 or 1 1/2 ” cubes.

Boil or pressure cook the black Bengal gram beforehand for easy cooking.

Soak the cumin, tumeric and chili powder in little water.

Heat oil in a pan and temper with bay leaf and panch phoran. Add the diced pumpkin and stir fry for 2 -3 mins. Add the water soaked spices and black grams. Add salt, lower the flame and cook till pumpkin releases moisture.

Add the ginger paste and grated coconut. Add sugar and adjust salt.

Cover and cook till pumpkin is tender. Take care and do not over cook the pumpkin.

Increase the flame to dry up any remaining moisture.

Heat the clarified butter /ghee in a separate pan and add the garam masala powder. Take it off fire and pour it over the pumpkin. Gently blend it in and take it off fire.

kumror chokka

Traditionally, it is served with steaming rice and lentils, but goes well with hot chapatis and pooris as well.

Served here with chapati.

Happy cooking !! 🙂

Cheers !! 😀

 

 

 

 

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