Fall is my favorite time of the year the slight nip in the air, the smell of pine, festivities everywhere and fall vegetables, I love every one of them! Chokka in bangla means a spiced dish of vegetables cooked almost dry. Kumror Chokka is a traditional bengali dish that is made using Pumpkins, potatoes and chickpeas.While traditionally this dish is made during the summer months, I make this in fall, with fresh Pie Pumpkin or Butternut Squash from the local farmers market. Serve it with Porotha or Puri and its just perfect of cold evenings.
This dish was very popular in my maternal grandparents house. Story goes that when ever my grandparents argued about something, my granddad would step out and comeback home with a Pumpkin as peace offering. And my grandmother would make this, their favorite dish and they would laugh about their disagreements over a meal. Love Birds!
This and a few other bengali recipes will call for Paanch Phoron for tempering. It is a combination of Cumin Seeds, Mustard Seeds, Fenugreek Seeds, Fennel Seeds and Nigella Seeds in equal proportion.
Time for Prep: 20 mins Time to Cook: 15-20 mins Yield: 6 servings Level: Easy
- 1 Pie Pumpkin or Butternut Squash, cut into cubes
- 1 medium sized potato, cut into cubes
- 1 cup cooked chickpeas
- 3-4 green chile pepper
- 3-4 cloves of garlic
- 1/2 inch ginger
- 1/2 tbsp Paanch Phoron
- 1-2 dried red chilli pepper
- 1 tbsp oil (preferably mustard oil)
- 1 tsp turmeric
- 1 tsp roasted cumin powder
- 1 tsp coriander powder
- 1 tsp chilli powder
- salt to taste
- 2 tbsp cilantro, chopped for garnishing
- 1 tsp ghee (optional)
- 1 tsp garam masala
- Heat oil in a Wok on medium heat, add paanch phoron and dried red chilli pepper. Sauté till aromatic.
- In the mean time muddle together ginger, garlic and fresh green chile pepper with a pestle
- Add the potatoes, muddle spices, turmeric and salt to the now aromatic temper. Sauté for 4-5 mins.
- Add butternut squash/pumpkin and chickpeas, mix them in. Cover and cook till vegetables are done (tender) around 10-12 mins.
- Let the vegetables char a little at the bottom.
- Remove from heat, fold in the thin charred crust.
- Garnish with ghee, garam masala and chopped cilantro.