Kumror Chokka | Bengali Pumpkin Side dish | Bengali Kaddu Sabzi

Kumror Chokka | Bengali Pumpkin Side dish | Bengali Kaddu Sabzi | Kumror Chakka

5 from 4 votes

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Course: Side Dish

Cuisine: Bengali

Keyword: Debjanir Rannaghar, kaddu recipe, Kumror Chakka Recipe, Kumror Chokka Recipe, petha recipe, Pumpkin recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 313kcal

Cost: Rs 100

Get Recipe Ingredients

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.

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.