Kumror Chhokka Recipe - Red pumpkin dish, a favourite of the Bengali.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Red pumpkin (bhopla/kaddu)(लाल कद्दू/ भोपला),

Cuisine : Bengali

Course : Main Course_Veg

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Kumror Chhokka

The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

For more recipes related to Kumror Chhokka checkout Roasted Pumpkin with Quinoa , Khatta Meetha Kaddu , Kaddu Aur Alu Ki Sabzi , Vegetable Dhansaak . You can also find more Main Course_Veg recipes like Soyawadi Aloo, Fried Pumpkin, Kacha Kolar Dalna, Rajma With Coconut Milk. Or try out these recipes from Bengali Cuisine like Sweet Tamarind Raita, Rasmalai, Doi Mach, Chicken Kathi Roll.

Kumror Chhokka Recipe - Red pumpkin dish, a favourite of the Bengali.


Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium


  • Red pumpkin (bhopla/kaddu) peeled and cut into cubes500 grams

  • Mustard oil 2 tablespoons

  • Cumin seeds 1 tablespoon

  • Ginger paste 1 teaspoon

  • Split Bengal gram (chana dal) soaked1 tablespoon

  • Turmeric powder 1 teaspoon

  • Red chilli pepper 1 teaspoon

  • Salt to taste

  • Sugar to taste


Step 1

Heat oil in a non-stick pan, add cumin seeds. When their colour begins to change, add pumpkin and sauté for about five to seven minutes.

Step 2

Add ginger paste and split Bengal gram, mix well and cook for a few minutes.

Step 3

Add turmeric powder, red chilli powder, salt and sugar. Mix well, add three-fourth cup of water and cook till the water is absorbed and the pumpkin is cooked. Serve hot.

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