Kumror Chhokka

There’s nothing better and healthier than a comforting bowl of Kumror Chhokka - a simple Bengali-style pumpkin curry that brings together the natural sweetness of pumpkin with the warmth of spices. Light, flavourful and incredibly easy to make, it makes for a delicious everyday side with dal, rice or roti.

Ingredients for Kumror Chhokka

• Pumpkin (kumro): 500 g, peeled and cut into medium cubes

• P Mark Kachi Ghani Mustard Oil: 2 tbsp

• Cumin seeds: ½ tsp

• Dried red chilli: 1

• Bay leaf: 1

• Turmeric powder: ½ tsp

• Cumin powder: ½ tsp

• Red chilli powder: ½ tsp

• Sugar: ½ tsp

• Salt: To taste

• Water: ½ cup, or as needed

• Grated coconut: 2 tbsp (optional)

• Panch phoron: 1 tsp
  

Method for Kumror Chhokka

1. Heat mustard oil in a pan. Add cumin seeds, dried red chilli and bay leaf. Let them splutter and release their aroma.

2. Add the pumpkin cubes, turmeric powder, cumin powder, red chilli powder and salt. Toss everything well so the pumpkin is evenly coated with the spices.

3. Add about ½ cup water, cover and cook on medium-low heat until the pumpkin becomes soft and tender.

4. Remove the lid and gently stir, allowing any excess water to evaporate. Lightly mash a few pieces of pumpkin with the back of the spoon while keeping some pieces intact.

5. Add the sugar and grated coconut, if using. Mix gently and cook for another 2–3 minutes until the dish becomes slightly thick and glossy.

6. Your Kumror Chhokka is ready! Serve hot with steamed rice and dal, or enjoy it alongside roti for a simple, comforting Bengali meal.

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