Monday, November 15, 2010

Always a Hit, Alu Kumror Chokka

At my home, a kumro always swings between a Chenchki and this Chokka. Both are traditional Bengali ways of cooking pumpkin with other ingredients.
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A Chokka is usually made with Alu (Potato), Potol (Parwal) and of course, the Kumro (Pumpkin). A handful of Red Gram (Lal Chola) is added to give it more personality.

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A Chokka pairs well with porotha or phulko luchi, I chose to serve it with the latter today, since P favors them over the triangular parathas.

Ingredients for Alu Kumror Chokka are:

300 grams pumpkin/ butternut squash, cut into two inch cubes
2 medium size potatoes, quartered
Handful of red gram, soaked overnight
1 medium size ripe tomato, coarsely chopped
2-3 green chilies, slit
2-3 dry red chilies
1 teaspoon panch phoron
1 teaspoon red chili powder
1 teaspoon turmeric powder
Generous pinch of asafoetida/ hing
Quarter teaspoon garam masala powder
Half teaspoon ghee
3-4 tablespoons mustard oil
Sugar
Salt

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Heat the mustard oil in a deep pan. Add the panch phoron, dry and red chilies and hing in no particular order. Sauté them for a minute before adding the diced potatoes.
IMG_2803 Toss the potatoes around in the oil for a couple of minutes and see them getting slightly golden yellow at the edges. Throw in the handful of red gram then. Stir continuously for a couple of minutes on medium heat.

Now add the pumpkin. Sauté for a minute or two before adding the turmeric and red chili powder. Cover and cook for 2-3 minutes. Add the chopped tomatoes, mix all the ingredients. Add half a cup of water, cover and cook till the potatoes are done. The pumpkin gets mushy quickly so it helps to add them a little later than the potatoes.

IMG_2806 IMG_2807 Finish the Chokka with quarter teaspoon of garam masala powder and a spoonful of ghee.

The sweet, fragrant Alu Kumror Chokka is ready to be served now.

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And its no coincidence that Soma of eCurry too made the Kumror Chokka today. Its an abundance of the mishti kumro.

8 comments:

Soma said...

Looks really good! I have never used garam masala:-) I will try this next time. ebar aloo diye korlam na, since I used up all squash and it yielded a lot.

GB said...

No coincidence that I have one sitting on my counter as well. No worries that J. has to "resign" himself to eating kaddu. I love it and so it shall be made!!!

Hamaree Rasoi said...

It's raining here and I want to have your alu kumror torkari with luchi. It is looking that tempting believe me :-)

Deepa
Hamaree Rasoi

sinfullyspicy said...

I also love kaddu with pooris..though the way I make is totally different way as compared to yours.
The hubs is not a big fan of these bengali favorites ..not even fish.so I m not sure of the "always hit" part in my house..I smtimes doubt if he was born in a bengali family :)

An Open Book said...

anything with potatoes..sold!

Indrani said...

Kumror chakka darun dekhte hoyeche, ami o just ei bhabei banai..amar ma seshe roasted panch phoron powder dei(ma er secret ing.)..gives the dish some extra flavour..visit my blog when u r free

Indrani
Recipe junction(http://riappyayan.blospot.com)

Home Cooked Oriya Food said...

yummy! Simple but delicious right ?

? said...

Just going through all the recipes I missed; this is perfect for the fall weather, so also an Indian twist to the upcoming holidays!