Delicious Bengali Pumpkin Recipe With Minimal Ingredients
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Side Dish
Cuisine: bengali
Keyword: barendra cuisine, bengali pumpkin recipe, No onion no garlic aloo dum, pumpkin recipe
Servings: 4people
Author: Samrat Roy Chowdhuri
Cost: ₹ 20
Equipment
1 Knife and chopping board or use the humble "bonti"
1 Wok and spatula
Serving Bowls
Ingredients
500gpumpkinred pumpkin is preferable for kumro chechki
2tspmustard oil
2pcgreen chili
1/2tspwhole methi
1/2tspnigella seeds (kalojeere)
1/3tspturmeric powder
2tspsugar
salt to taste
Instructions
Cut the pumpkin in thin slices as shown in the picture. Alternatively you can also chop them in small cubes
Slit the green chilis and keep aside
Put a wok and switch on the flame. Ensure that the flame is on medium
Add mustard oil and allow the oil to smoke
When the oil smokes, add in the slit green chilis
Immediately also add in the nigella (kalojeere) seeds and whole methi
Stir for a few seconds and add in the pumpkin
Give this a nice stir for a minute
Add turmeric powder, salt and sugar
Add in half a cup of water and allow to cook until the pumpkin is well done
Check for seasonings and adjust if needed
Give the whole kumro chechki a nice stir
Switch off the flame
Serve hot with rice or luchi
Notes
You can keep the skin on if your pumpkin is home grown
Red chilies are never used for cooking a chechki
The steps and ingredients used in this recipe follows the Barendra style of chechki cooking. If you are interested in the Rarh style of kumro chechki, the differences are covered above