Kumror chokka along with luchi (maida puri) is served on the day of Durgastomi or ostomi puja (8th day of Navaratri). The people who celebrate Navaratri offers puri and no onion no garlic kala chana or black chickpeas curry (which is considered as a tradition) to Devi Durga. Kumror chokka also contains black chickpeas which is offered to Goddess Durga as prasad. If we see the cultures across India, we found similarities in them. Kumror chokka is a no onion no garlic traditional recipe from Bengal.
While you cook a vegetarian dish, spices play an important role. Onion & garlic give a distinct aroma to a non-vegetarian dish and makes the dish flavourful. In a vegetarian dish, asafoetida or hing provides a distinct flavour to the dish. Hing and Bengali five spices or panchphoron are used for tempering kumror chokka. You can also replace panchphoron with methi or fenugreek seeds.
Apart from luchi, kumror chokka is also paired good with our humble ‘muri’ (puffed rice). Being a summer vegetable in India, this traditional Bengali style pumpkin curry is part of many Bengali marriage’s morning breakfast menu (read: biebarir jol khabare). This is perfect comfortable breakfast menu on hot and humid days, so that you can enjoy the heavy lunch and dinner menu later. Try this no onion no garlic pumpkin curry aka Kumror chokka with ‘phulko luchi’ (Indian fried puffed bread or poori).
Kumror chokka or কুমড়োর ছক্কা
Yellow Pumpkin – 250 to 300 gms, cut into cubes
Potato – 2 medium, cut into cubes
Black chickpeas – 1/2 cup
Bengali Five Spice (Panch phoron) – 1 teaspoon (cumin seeds, nigella seeds, radhuni, fennel seeds, fenugreek seeds)
Asafoetida – a pinch
Cumin Powder – 1 teaspoon
Coriander Powder – 1 teaspoon
Tomato – 1 small, chopped
Turmeric Powder – 1/2 teaspoon
Dry Red Chilli – 1
Bay leaf – 1
Green Red Chilli – 1
Salt to taste
Sugar – 1/2 teaspoon
Mustard Oil – 3 to 4 tablespoon
1. Soak the black chickpeas overnight and next day discard the water and pressure cook with little salt upto three whistles.
2. Heat oil in a pan and add dry red chilli, bay leaf and Bengali five spice.
3. Next add a pinch of asafoetida into the oil.
4. Now add potatoes and cook under slow flame covering with a lid for few minutes.
5. Next add pumpkin pieces and boiled chickpeas and cook under low flame covering with a lid. Stir in between.
6. Add salt and Turmeric and mix well.
7. Next add cumin powder, coriander powder, sugar, green chilli and chopped tomatoes.
8. Cook for sometime until the tomatoes are soft.
9. Now add 1/2 cup of water and allow to boil.
10. When vegetables are almost cooked and water is dried up, switch off the gas and serve hot with luchi or muri.