Kumror Chhokka , Bengali Potato and Pumpkin Sabzi
by Tarla Dalal

Kumror Chhokka is a delectable Bengali subzi made with potatoes and pumpkin, teamed up with snake gourd and kabuli chana.

A tempering of panch phoron and other spice powders boost the flavour and aroma of these veggies, giving you a tasty subzi that goes well with rotis as well as rice.

The best part is that the Kumror Chhokka is also very easy to make, so you can choose to make it on any regular day. Try other Bengali recipes like Musur Dal and Papaya Tarkari .

Kumror Chhokka , Bengali Potato and Pumpkin Sabzi

This recipe has been viewed 39574 times

5/5 stars 100% LIKED IT
1 REVIEW ALL GOOD

Kumror Chhokka , Bengali Potato and Pumpkin Sabzi recipe - How to make Kumror Chhokka , Bengali Potato and Pumpkin Sabzi

2 cups red pumpkin (bhopla / kaddu) cubes
1 cup potato cubes
1 tbsp oil
2 bayleaves (tejpatta)
1 tsp panch phoron
a pinch of asafoetida (hing)
4 whole dry red chillies (pandi) , broken into pieces
1/2 cup snake gourd (padwal) slices
1/2 cup soaked and boiled kabuli chana (white chick peas) or kala chana (brown chick peas)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder
1/2 tsp ginger (adrak) paste
1 tsp garam masala
salt to taste

Method

Heat the oil in a deep non-stick pan, add the bayleaves, panch phoron, asafoetida and red chillies and sauté on a medium flame for 1 minute.
Add the snake gourd and potatoes and sauté on a medium flame for 3 minutes.
Add the red pumpkin, ¾ cup of water, mix well and cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
Add all the remaining ingredients, ¼ cup of water, mix gently and cook on a medium flame for 1 minute, while stirring occasionally.
Serve hot.