Kumro Chokka or stir fried pumpkin with chickpeas is a traditional Bengali recipe and is very popular in every Bengali home. There is nothing fancy about this recipe and is often served as a side with chapatti or poori.
Though very popular, people have a love-hate relation with pumpkin. Fortunately I love pumpkin and love all the different varieties that we get here by all different names. Pumpkin is a highly nutritious vegetable. Low in calorie, rich in vitamin A, C and E, minerals, antioxidants and is abundant in carotenes. Pumpkin is high in dietary fiber and has no saturated fats or cholesterol. It is a great vegetable for cholesterol control and weight loss. The pumpkin seeds are also an excellent source of dietary fiber and mono-unsaturated fatty acids, all good for healthy heart.
This recipe of kumro chokka is a humble one. Gets ready in no time and is served as a side for lunch or dinner. Traditionally it is prepared with black chana or ‘chola’ but I usually prepare with the kabuli chana or chickpeas. I like to fry the garlic beforehand and toss at the end as a garnish. You may chop the garlic fine and use in the recipe. You may use vegetable oil but to get the authentic flavor of the dish use mustard oil. The recipe is simple and most of it is stir fried. The smoky flavor from the cumin powder and the crunchy bits of garlic gives the humble dish an exotic taste. This my version of stir-fried pumpkin- Kumro Chokka. Give it a try and am sure you will love it.
Tips:
You may add cubes of potato. In that case the cooking time may change. In place of chickpeas you may add black chana or black chickpeas. Do not overcook the pumpkins and do not add water all at once. The pumpkins cook fast and too much water will make it mushy.
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KUMRO CHOKKA : STIR-FRIED PUMPKIN WITH CHICKPEAS
- YIELD: 4 Servings
- PREP: 15 mins
- COOK: 20 mins
- READY IN: 35 mins
The recipe is simple and most of it is stir fried. The smoky flavor from the cumin powder and the crunchy bits of garlic gives the humble dish an exotic taste.
INGREDIENTS
- 1 pound pumpkin peeled and cut into cubes
- 1/2 cup chickpeas soaked in water overnight
- 4-5 cloves garlic thinly sliced
- 1/2 teapsoon cumin seeds
- 1 teapsoon cumin powder
- 1/2 teaposon coriander powder
- 1 teapsoon salt
- 1 teapsoon turmeric powder
- 2 medium green chilies chopped
- 2 tablespoons cilantro leaves chopped
- 2 tablespoons mustard oil or vegeable oil
INSTRUCTIONS
-
- Pressure cook the chickpeas with water and pinch of salt until two whistles. The chickpeas should be tender but not mushy.
- Heat a wok or kadai and add mustard oil. When the oil is very hot, lower the heat to medium and add the cumin seeds. Let the seeds crackle and then add the thinly sliced garlic. Sauté the garlic till it changes to golden brown in color and fragrant. Do not let it burn. Drain few slices of fried garlic and set aside.
- Now add the cubed pumpkins. Higher the flame and continue to sauté for 2-3 minutes or until the pumpkin cubes are lightly golden in color. Add the turmeric, salt, cumin and coriander powder. Add the boiled and drained chickpeas. Stir-fry for 4-5 minutes. Add splashes of water so that it does not burn. You may cover with a lid for couple of minutes to speed up the cooking process but pumpkins cook very fast so be careful. Cook the pumpkin just until done. Switch off the flame. Add the fried garlic, chopped green chilies and chopped cilantro. Give a final stir.
- Transfer the stir-fried pumpkin on a platter and serve as a side with chapatti or rice.
Simple recipe made splendid by adding right spices and makes it heavenly