Kumror Chokka ~ Bengali Potato - Pumpkin Curry

Kumror chokka is a simple vegetarian side dish prepared braising chunks of sweet pumpkin and potatoes, with some black chickpeas thrown in. I had included this in my Bengali lunch thaali that I had posted a few months back. This 'no onion or garlic' dish is popular in Bengali households and used to be a fixture on wedding menus until a few decades ago. Panch phoran, the blend of mustard seeds, cumin seeds, fenugreek seeds, nigella seeds and fennel seeds is used in tempering. The addition of bhaja masala, a local spice blend and ghee make the simply curry a flavorful one. This dish pairs well with luchi / rotis. 

Recipe source: Here

Ingredients:

A handful of black chickpeas, soaked overnight
1 big potato, peeled and cubed
1.5 to 2 cups cubed pumpkin
2 tsp. mustard oil or oil of your choice
1 tsp. panch phoran / Bengali five spices
1 red chili

1 bay leaf
A pinch of asafoetida
1 tsp. grated ginger / 1/2 tsp. ginger paste

Salt to taste

A pinch of turmeric powder

1/4 tsp. chili powder or to taste

1/4 - 1/2 tsp. sugar

1/2 tsp. bhaja masala

2 tsp. ghee

Directions:

* Soak black chickpeas / kala chana overnight and drain the water in the morning. Pressure cook adding water for 3 whistles and keep aside.

* Heat oil in a pan / kadai and temper with five spices, red chili, green chili and bay leaf.
* Next add asafoetida and ginger. Stir for few seconds and add potatoes. Cook them on low flame until they are more than half way done. Next add pumpkin, salt, turmeric, chili powder and the cooked black chickpeas to the pan. There is no need to add any water to the pan. 

* Cover and continue cooking until both the vegetables are done, still holding the shape. Stir in sugar.
* Finally stir in bhaja masala and ghee and turn off the stove.

* Serve it warm with luchi / roti or parathas.

This post is an entry for Blogging Marathon with the theme 'Dry Side Dishes'. Check the link to find out what other marathoners are cooking.

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