Kumror chokka is a traditional Bengali dish made with pumpkin, potatoes, and black chickpeas. It is often prepared on vegetarian or festive days. The dish is spiced with panch phoron, a blend of five seeds, and flavored with ghee. Kumror chokka is a dry curry that goes well with luchi, roti, or rice. It is a simple yet delicious dish that showcases the sweetness of the pumpkin and the nuttiness of the chickpeas. Kumror chokka is also known as misti kumro or niramish kumro, meaning sweet or pure pumpkin. It is a dish that evokes nostalgia and comfort for many Bengalis.
 

Ingredients for kumror chokka:

- 2 cups of pumpkin, peeled and cubed

- 2 medium potatoes, peeled and cubed

- 1/3 cup of black chickpeas, soaked for overnight 

- 2 dry red chilies, broken

- grated garlic 

- onions 

- green chilies 

- 3/4 tsp of paanch phoron (a mix of nigella seeds, fennel seeds, and fenugreek seeds)

- 1/2 inch of ginger, grated

- 1/4 tsp of turmeric powder

- 1/4tsp of cumin powder

- 1/4tsp of coriander powder

- A pinch of asafoetida

- 1/4 tsp of garam masala powder

- 1 tsp of sugar

- 1 tbsp of mustard oil 

- Salt to taste

  

kumror chokka ingredients

Steps for preparing kumror chokka:

1. Take a kadhai and heat some mustard oil.

  

Heating mustard oil

2. Add some hing and two dry red chillies when the oil is heated and mix it.

  

Red chilies frying

3. Now add the garlic and fry with the oil.

Frying garlic

4. When the garlic is fried add the onions and fry the onions.

  

Frying onions

5. Add green chilies when the onions have been fried, and now mix the green chillies together. 

 

Adding green chilies

6. Now add Panchforon and mix together with other ingredients.

 

Adding panch phoron

7. Now add the black chickpeas and cook together for some minutes.

 

Cooking black chickpeas

8. Add the pumpkin cubes and the potato cubes and cook together.

  

Adding potato cubes and pumkin cubes

9. Cover the kadhai for some minutes.

10. Open the lid and stir the ingredients together.

11. Add the salt and turmeric, and mix them together with the ingredients. 

  

Adding salt and turmeric

12. Add the grated ginger and the cumin powder and the coriander powder and cook all together. 

  

Adding ginger and cumin coriander powder

13. Add some water and cook until the masalas release their oil.

14. Cover the kadhai and cook for about 2 minutes.

15. Open the lid and you will see that the masalas have released their oil, now add 2 cups of water and stir it.

      

Adding water

16. Cover the kadhai again for another 10 minutes to  let the pumkin and potatoes get boiled and become soft. 

17. Open the lid and you will see the dish is boiling and some sugar and garam masala powder, as it will enrich the taste .

Enjoy your kumror chokka! 😊

Tips and tricks for kumror chokka:

Kumror chokka is a traditional Bengali dish made with pumpkin, potato, black chickpeas, and spices. It is usually cooked with grated coconut, but you can also make it without coconut by following these tips.

1. Use ghee instead of oil to enhance the flavor and aroma of the dish.

2. Add roasted and coarsely ground chickpeas.

3. Sprinkle some garam masala and sugar at the end for a balanced taste.

4. Garnish with chopped coriander leaves for freshness.

Serving suggestions for kumror chokka:

Kumror chokka is a delicious dish that can be enjoyed with different accompaniments. Here are some serving suggestions for kumror chokka:

1. You can serve it hot with luchi, a deep-fried flatbread made with refined flour, ghee, and water. This is a classic Bengali breakfast combo that is often prepared on festive occasions or vegetarian days.

  

2. You can also serve it with roti or paratha, unleavened flatbreads made with whole wheat flour, water, and oil . These are more filling and healthier options than luchi, and can be eaten for lunch or dinner.

3. You can pair it with steamed rice and dal,  a staple meal in Indian cuisine. Dal is a thick soup made with lentils, spices, and herbs. You can choose any variety of dal, such as moong dal, masoor dal, or chana dal, to go with kumror chokka.

4. You can also garnish kumror chokka with some fresh coriander leaves or roasted peanuts for extra flavor and crunch. These add a nice contrast to the soft and sweet pumpkin and potato chunks.

Health benefits of kumror chokka: 

1. It is a great source of vitamin A, vitamin C, and minerals, which help to boost the immune system.

2. It is rich in antioxidants, which help to prevent chronic diseases.

3. It is good for vision, as it contains beta-carotene, a precursor of vitamin A.

4. It is high in fiber and low in calories, which makes it a good option for weight loss.

5. It is good for skin health, as it helps to hydrate and nourish the skin.

6. It may help to control blood pressure and blood sugar levels, as it has a low glycemic index and potassium content.

    

Conclusion 

In conclusion, Kumror chokka is a delicious and nutritious Bengali dish that offers a harmonious blend of flavors and textures. Its combination of pumpkin, potatoes, and spices makes it a delightful addition to any meal. Whether enjoyed as a main course or a side dish, Kumror chokka is a versatile and satisfying option for those seeking a taste of authentic Bengali cuisine. With its simplicity and rich taste, this dish is sure to please both the palate and the soul.

Frequently asked questions 

What is kumror chokka?

Kumror chokka is a dry curry that is cooked in mustard oil and seasoned with panch phoron, a five-spice mixture of fennel seeds, black mustard, nigella seeds, fenugreek, and cumin seeds. It is a onion and garlic recipe that is often served with luchi, roti, or paratha.

How to make kumror chokka?

To make kumror chokka, you need to soak the black chickpeas overnight and then boil them until soft. Peel and dice the pumpkin and potato into cubes and fry them separately in mustard oil until golden. Temper the oil with dried red chillies, bay leaves, and panch phoron. Add the boiled chickpeas, grated coconut, and a spice paste of ginger, cumin, turmeric, red chilli, and asafoetida. Braise the mixture until the spices are cooked and the vegetables are tender. Add sugar, green chillies, salt, ghee, and roasted spice powder (bhaja masala) for the final touch.

What are the health benefits of kumror chokka?

 Kumror chokka is a nutritious dish that is rich in fiber, protein, iron, potassium, vitamin A, and vitamin C. Pumpkin is good for digestion, immunity, skin, and eye health. Potato provides energy and carbohydrates. Black chickpeas lower cholesterol, regulate blood sugar, and prevent anemia. Mustard oil has anti-inflammatory, antibacterial, and antifungal properties. The spices used in kumror chokka also have various medicinal benefits, such as aiding digestion, boosting metabolism, fighting infections, and improving blood circulation.

What are the variations of kumror chokka?

 Kumror chokka can be made with different types of pumpkin, such as sweet pumpkin (misti kumro) or ash gourd (chhalkumro). Some people also add roasted peanuts instead of black chickpeas, or use coconut milk instead of grated coconut for a creamier texture. You can also adjust the amount of sugar and chillies according to your taste preference. 

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