Kumro chokka or pumpkin stir fry with panch phoran or Bengali five spices.
Goes well with luchi or puri, paratha or any bread. Taste is spicy, tangy and with little sweetness. In short its super yummy. Kumro is pumpkin in Bengali. Its a traditional no onion garlic Bengali recipe. But every home has its own recipe with some variation. I am sharing my mother’s recipe. Maa usually made it with fulko luchi or tikona porota or paratha in breakfast. Get fulko luchi recipe here
Monday again and this week’s 163 #Foodiemonday bloghop theme is #pumpkin treat.
Saswati Hota suggested the theme pumpkin. We can make anything with pumpkin but I remember my Maa’s kumro chokha. Didn’t make it a long time. So here is my Maa’s tangy spicy super yummy kumro chokka.
Normally black chickpea is used to make kumro chokka but I have used white chickpea or garbanzo beans. You can use black chickpea if you like.
Sugar is optional but for taste don’t omit it. Use at least 1/2 to 1 teaspoon.
Recipe
Pumpkin – 1 & 1/2 cup, chopped
Potatoes – 1 cup, chopped
Chickpeas – 1/4 cup
Mustard oil – 2 tablespoon
Panch phoran – 1 teaspoon
Dry red chilli – 1
Asafoetida or hing – a pinch
Green chilli – 2
Salt to taste
Sugar – 1 – 2 teaspoon or to taste
Cumin powder – 1 teaspoon
Coriander powder – 1/2 teaspoon
Red chilli powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Cumin powder – 1 teaspoon
Red chilli powder – 1/2 teaspoon
Dry roasted cumin powder – 1 teaspoon
Or
Dry roasted mixed spices or bhaja moshla – 3/4 teaspoon, Get bhaja moshla recipe here
Amchur or dry mango powder – 2 teaspoon
Method
1. Soak the chickpeas overnight and boil in pressure cooker. I have used garbanzo beans or white chickpeas but you can use black chickpea if you like.
2. Chop the pumpkin and potatoes in small cubes.
3. Heat oil in a pan. Add panch phoran and let the five spices splutter.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.
4. Add dry red chilli and asafoetida or hing.
5. Now add the chopped potatoes.
Fry till the potatoes becomes light brown.
6. Add chopped pumpkin and boiled chickpeas. Mix well.
8. Add salt, cumin powder, coriander powder, turmeric powder, red chilli powder and sugar. Mix well.
9. Cover and cook on low flame. Stir occasionally.
You can add little water to avoid burning.
10. Check in between. Pumpkin should not get mushy.
12. When potatoes and pumpkin become soft and dried up add amchur and roasted cumin powder or bhaja moshla or roasted mix spice powder.
Mix well and remove from heat. Taste and adjust the seasoning.
Serve with luchi or puri, paratha or any bread.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
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Pumpkin stir fry with chickpeas and panch phooran sounds so flavorful and healthy di ! Mom’s recipes can never go wrong. Thanks for sharing an onion garlic free recipe to try out during festive season.
Thanks a lot Poonam. Glad you liked it 😍
Nice recipe
Thank you 😊
Pumpkin, potatoes, chickpeas with these heavenly spices – what a treat this curry is, Sujata Roy!
Thanks a lot Sujata Shukla 😍
While I saw most recipes with Aloo and pumpkin, I loved the addition of chickpeas here. Much more healthy and delicious with the trademark bengali panchphoran tadka. With Luchi, ofcourse, this would taste fantastic.
Thank you so much Vidya 😍
Even Pumpkin becomes great when cooked with your recipe
Thank you so much 😊
Complete with that luchi, I will stuff myself. I love the filling combo in the recipe here and the panchphoran flavours.
Thanks a lot Seema 😊
This looks and sounds so good! I’ve only had red pumpkin curry made South Indian style, and while I love that, I’d love to try this version out some time soon! ♥️
Thank you so much Priya. Please do try, I am sure you will love the taste 😊
Love this pumpkin recipe with chickpeas and panch phoran.Interesting share.
Thank you so much Preethi 😊
The addition of chickpea is making the dish a bit more healthy !!!! Such a lovely dish I can have with luchi or even steamed rice
Wow ..one of my favourites dee..the panchphoran gives so much of flavour to the pumpkin.
Thank you so much Saswati 😊
I think I have made a simple version of this. This looks so good with chickpeas and potatoes. Panch poran takes the stir fry to an entire new level. Is it not?
Yes Veena we made similar recipes. Loved your stir fry. I love the flavour of panch phoran. Thanks a lot dear 😊
Sujata a lovely healthy mixture of vegetables and chickpeas… love it. Can almost smell the aroma of panch phoron.
Thanks a lot Mayuri 😊
Yummy Sujata!Fell in love with this recipe! Bookmarking this!
Thanks a lot Amrita 😍