How to make 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 Vegetable Jhalfraizee, Vegetable Quiche, Onion-Tomato Masala, Dahiwale Aloo. Or try out these recipes from Bengali Cuisine like Chicken Kathi Roll, Bhapa Chingri, Dhokar Dalna, Amer Chatni.

Kumror Chhokka Recipe Card

Kumror Chhokka
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Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Kumror Chhokka

  • Red pumpkin (bhopla/kaddu) peeled and cut into cubes 500 grams

  • Mustard oil 2 tablespoons

  • Cumin seeds 1 tablespoon

  • Ginger paste 1 teaspoon

  • Split Bengal gram (chana dal) soaked 1 tablespoon

  • Turmeric powder 1 teaspoon

  • Red chilli pepper 1 teaspoon

  • Salt to taste

  • Sugar to taste

Method

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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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