Kumro chokka is a well-loved traditional dish from Bengal, often served with luchi or parotta during festive or even at simple family gatherings. It brings together the earthy sweetness of red pumpkin, the heartiness of potatoes, and the nutty bite of black chickpeas. With its perfect mix of spices, a dash of ghee, and a hint of sweetness, it’s a wholesome and deeply comforting dish.
Soak black chickpeas in water overnight or for at least 6 to 7 hours. After soaking, pressure cook it with water and salt for about 8–10 whistles. Drain the cooked chickpeas and keep them aside for later.
Description - Step 2
Step 2: Prep the vegetables
Peel and cube the potatoes and pumpkin. Wash well and keep them ready.
Description - Step 3
Step 3: Temper the oil
Heat mustard oil in a deep pan. Add cumin seeds, dry red chilli, hing and bay leaves. Let them crackle and release aroma.
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Step 4: Cook the spices, vegetables, and chickpeas
Add turmeric, coriander powder, cumin powder, ginger paste and salt. Sauté briefly on medium heat. Add pumpkin, potatoes, boiled chickpeas and green chillies. Mix well and cook uncovered for 5 minutes, stirring occasionally.
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Step 5: Simmer the curry
Add ¾ cup of water, put a lid on it, and let it simmer until the vegetables are soft. Make sure to stir it occasionally.
Description - Step 6
Step 6: Final touch
Add sugar, ghee, and garam masala. Mix gently and cook uncovered for 2 to 3 minutes.
Step 1
Step 1: Prepare the chickpeas
20 Minutes + Soak Time
Step 2
Step 2: Prep the vegetables
10 Minutes
Step 3
Step 3: Temper the oil
3 Minutes
Step 4
Step 4: Cook the spices, vegetables, and chickpeas
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Indian
Easy
Main Course
