Kumror Chokka, a side dish from Bengali cuisine, is made without onion or garlic. It's prepared with pumpkin, potato, and boiled black chickpeas. The dish is seasoned with "panch foron" and flavored with ghee. This dry pumpkin-based dish is a great accompaniment to luchi, roti, or paratha.
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A wish that was not accomplished
Kumror Chokka, a Bengali delicacy, holds bittersweet memories for me. In the past, my mother would always mention it as a must-have dish for my wedding feast, along with Dantiwala Begun Bhaja, Luchi, and a variety of fish dishes. She meticulously planned every aspect of my wedding, from the size of the event to the menu and even how she envisioned me as a bride. I recall her mentioning setting up a "Vien" for the sweets as well.
During my teenage years, I strongly opposed my mother's food choices, even when it came to traditional dishes like Dantwala Begun bhaja. I insisted on including meat, arguing that nobody liked pumpkin. My mother would then reminisce about the grandeur of a "bonedi barir Biye" in the 50s and 60s. I never found the idea appealing. I always imagined a simple marriage for myself, and that's exactly what happened. My wedding was a modest court marriage without any invitations, jewelry, or the customary bhoj. It was a simple celebration, and fate seemed to agree with my vision.
A mother's dream
One wish of my mother remains unfulfilled, perhaps the only one. She always hoped that her daughter would receive a quality education, and I tried my best to make that happen. She also wanted me to earn my own living. Maa used to say that she didn't want my money, just to see me earn as much or more than the male members of the family. I don't know if I've fully achieved this goal, but I am certainly able to support myself.
My mother always wanted me to be a strong woman. I believe that was the wisest thing she wished for me. However, I failed to fulfill her dream of having a grand wedding. Though I am happily married to the person I believe is the best match for me, we opted for a simple court marriage instead of a lavish ceremony to avoid any religious interference. After almost fourteen years (in 2023 when this post is updated), I realized that our families were happy with our decision and loved us unconditionally. As a mother now, I often think about my daughter's future wedding. Now I understand the dreams of my mother and mother-in-law.
As children, we often failed to fulfill our mothers' desires, such as seeing us get married as they envisioned. These thoughts come to mind whenever I cook a simple dish like Kumror Chokka. This is a popular vegetarian dish in Bengali cuisine and was once a staple in traditional Bengali wedding menus from the 1950s to 1970s. Although I must move on to the recipe, I feel it's important to mention these memories.
Recipe Video - Kumror Chokka
Kumror Chokka
Cooked in ghee and made with a blend of pumpkin and potatoes, spiced with Panch Phoron, the dish known as Kumror Chokka is a true delight and pairs perfectly with Luchi or Roti. This recipe has been passed down through generations of my family, from Thakuma to Jethima and now to me and my sister-in-laws. It is a no-onion, no-garlic recipe. Some claim that no one can make Kumror Chakka quite like Mammam (Jethima). This humble recipe is a tribute to the important women in my life, who mean the world to me.
Recipe Card
Kumror Chokka | Bengali Pumpkin Side dish | Bengali Kaddu Sabzi | Kumror Chakka
Kumror Chokka, also known as Kumror Chakka, is a popular Bengali dish cooked with Pumpkin and potatoes that is famous for its unique blend of flavors and traditional preparation style.
Ingredients
- 500 g Pumpkin
- 4 Potato
- 1 Tbsp. Ginger Paste
To boil Chickpeas
- 50 g Black Chickpeas / Kala Chana/ Chola
- 1 Tsp. Salt
Tempering
- 1 Tsp. Panch Phoron/ Bengali Five Spices
- 3 Dry Red Chili
- 4 Bay Leaf
Spices
- 1 Tsp.Panch Phoron/ Bengali Five Spices
- 2 Tsp. Sugar
- 1 Tsp. Red Chili Powder
- 2 Tsp. Turmeric Powder
- 1 Tsp. Bengali Garam Masala Powder
- 1 Tsp. Bengali Bhaja Moshla
- 2 Tsp. Salt or to taste
- 4 Tbsp. Mustard Oil
- 1 Tbsp. Ghee can be substituted with Oil
Instructions
- SoaBlack Chickpeas / Kala Chana/ Chola overnight in water.
- Discard the water and boil Chola with 1 Tsp. Salt in a pressure cooker on low flame with the whistle on until 3 whistles come.
- Open the lid when the pressure drops and discard the water.
- Peel and cut Pumpkin and Potatoes into 1" cubes (as shown in the picture).
- Make coarse powder of 1 tsp. Panch Phoron.
- Now heat the oil in a deep bottom pan and temper it with 1 Tsp. whole Panch Phoron, Red Chili, and Bay Leaves as well.
- Add Potatoes and fry on medium flame until potatoes soften.
- It will take around 5 minutes.
- Now add 1 Tsp. Salt.
- Add 1 Tsp. Turmeric Powder.
- Cook for 2 minutes.
- Now add pumpkin chunks and cook after covering with a lid for 5 minutes on medium flame.
- Now add 1 Tbsp. Ginger Paste and cook for a minute.
- At this point add panch phoron powder.
- Add 1 Tsp. each of Turmeric Powder, Red Chili Powder, and Salt and mix.
- Add 2 Tsp. Sugar and mix it as well.
- Now add boiled chickpeas and cover the pan with a lid and cook on low flame for around 3-4 minutes.
- No need to add water.
- Cook till the veggies soften but the shape remains the same.
- Stir in between.
- Once done, add ghee and Bengali Garam Masala Powder and Bhaja Moshla
- Give Kumror Chakka a generous mix.
- Serve it hot with Luchi, or Paratha, or Roti.
Video
Notes
- Typically, I soak approximately 100 grams of Kalo Chola, or black chickpeas, to have some leftovers for creating a chana Chaat or mixing with muri. However, the amount you choose to soak is ultimately up to you, depending on other dishes you may want to prepare.
Nutrition
Related Recipes
Pairing
Bengali no onion no garlic recipes
- Narkel diye Cholar Dal (also known as Bengali Cholar Dal)
- Neem Begun (also known as Stir-fried Neem leaves and Eggplant)
- Narkel diye Niramish Ghugni (also known as Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut)
- Begun Basanti (also known as Bengali Begun Bashonti)
- Bori Aloor Jhal (also known as Bengali Bori'r Jhal)
- Mochar Ghonto Narkel ar Bhaja Bori diye (also known as Bengali Banana Blossom Curry)
- Natun Aloor Dum (also known as Bengali Niramish Aloor Dum )
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About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
anindya0909 says
Wonderful. Personal yet heartwarming story. Good work Debjani and keep it up.
Debjani says
Thank you Anindya da. It means much 🙂
Samaresh chatterjee says
Previously I have given you my Email which in fact are in my other phone . I request you to send your blog to this mail box .
Debjani says
Dear Mr. Chatterjee,
I cannot do that on my own. Once you open my blog, you will see a box asking for mail id for subscription. Kindly fill the same. Hope that will work.