Kumro-r Choka
Mashed pumpkin preparation with mustard oil and spices - rustic Bengali comfort food.
Preparation
Soak the black chickpeas at room temperature for at least 4 hours, overnight
Cooking
Heat white oil in a kadhai.
panch phoron and dry red chillies, fry till seeds splutter.
Add pumpkin, potatoes, and tomato. Turn the heat to medium-low and cover. Cook for 10 minutes.
There is no need to add water.
Add the turmeric, chilli, coriander powders, hing, salt and ginger. Mix well, cover and cook for another 8-10 minutes on low heat.
By this time, the pumpkin pieces should be amenable to coarse mashing using a spoon.
Check to see that the potatoes are cooked.
Cook for a few more minutes if required.
Add the black chickpeas, mix well and cook for 2 minutes.
Then add the sugar, ghee and remove from heat. Sprinkle garam masala powder and serve.
Serving Suggestions
Serve with
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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