KUMRO CHHAKKA (Bengali Pumpkin curry)Wanted: A refrigerator full of vegetables. Reds, Greens, Yellows.
Wanted: A vegetable chopper. Which will chop the way I please. Understanding instructions like gol-gol,mota , mota, dumo –dumo, perfect square and lomba-patla
Wanted: Spice rack, which automatically refills.
Wanted: A child (let’s just say my child) who transforms into veggie loving kiddo .
Wanted: A vibrant vegetable dish- with all the colors , smelling heavenly of the spices- did you hear me say child friendly?
That last one just gave me an inspiration to cook. Yes, on it. :)
Pumpkin 300 gms - (usually cut to 1.5 “ pieces)
Potato 1-2 medium ((usually cut to 1.5 “ pieces)
Ginger 1 heap tbsp, chopped fine
Onion 1 chopped finely
Tomatoes 1 small (optional, I added for the color burst)
SpicesPanch Phoron (Whole Five spices) 1 tsp (This is an integral part of the dish – and as the name suggests panch phoron is a combination of 5 spices, namely mustard seeds (shorshe), fennel (mouri), nigella (kalo jeera), cumin (jeera) and fenugreek seeds (methi. Wiki for More )
Hing/Asafoetida ¼ tsp
Sugar 1 tsp or more (as per taste) Bengalis esp the West Bengal people love theirs a little sweet.I’m no exception. However Kumro is sweet on its own, so you can totally skip the step if you like.
Whole red chilies 1-2
Turmeric 3/4th tsp
Mustard oil 1 tbsp (or white oil or ghee) for cooking
Heat the oil in a pan.
• Sauté the onions in the heated oil, add ginger , tomatoes, red chillis and throw in the panch phoron.Stir till the phoron pops.
• Now add the vegetables
• Put in turmeric powder, salt and sugar.
• Stir for 2 -3 minutes, and add ½ cup of water for the vegetables to get cooked properly
• As the vegetables get cooked properly, take out from flame and serve with Steamed rice and dal.