Name: Kumro Chechki (Pumpkin Curry - Bengali Style) recipe by Bethica Das at BetterButter
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3
Ingredients: 250 gms. pumpkin, cubed; 1/4 cup kabuli chana; 2 tbsp. mustard oil; 1 tsp. nigella seeds; 2 green chilies; salt to taste; 1/2 tsp. turmeric powder; 1 tsp. coriander leaves, chopped

ABOUT Kumro Chechki (Pumpkin Curry - Bengali Style) RECIPE

Kumro Chechki is a traditional Bengali home style veggie dish. It is a very simple preparation with minimum of spices and is made dry to be enjoyed as a side dish with any form of Indian bread. Here I have used Kabuli Chana (white chick peas) but you can also add black chick peas for some colour contrast. This dish would also taste yummy with an addition of some prawns thrown in for the non-veg. version.

Ingredients Serving: 3

250 gms. pumpkin, cubed
1/4 cup kabuli chana
2 tbsp. mustard oil
1 tsp. nigella seeds
2 green chilies
salt to taste
1/2 tsp. turmeric powder
1 tsp. coriander leaves, chopped

Instructions

Heat oil in a pan and temper with kalonji. After it stops sizzling, add the green chilies, followed by the pumpkin. Cook, covered on a low flame till half done.
Add salt, turmeric powder and the boiled chana and continue to cook. Sprinkle water if it sticks to the bottom of the pan.
Cook till the pumpkin is soft but not mushy. Serve, garnished with coriander leaves.

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