Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, kumror chakka vegan pumpkin curry with black chickpeas. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Kumror Chakka Vegan pumpkin curry with black chickpeas is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Kumror Chakka Vegan pumpkin curry with black chickpeas is something which I’ve loved my entire life. They’re nice and they look fantastic.
Which is very easy yet delicious. I'm sharing Authentic Bengali Kumror chokka or kaddu ki sabzi with chana irecipe to all of you. Please watch the video till ends.
To get started with this particular recipe, we must prepare a few ingredients. You can have kumror chakka vegan pumpkin curry with black chickpeas using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Kumror Chakka Vegan pumpkin curry with black chickpeas:
- Prepare 500 gm pumpkin peeled and cubed
- Prepare 2 potatoes peeled and cubed
- Take 1 cup kala chana/ whole Bengal gram
- Prepare 1 teaspoon ginger paste
- Get 1 teaspoon panch foron
- Take 1 teaspoon red chilli powder(optional)
- Make ready 2 bay leaves
- Take 2 whole red chilies
- Prepare 2 green chilies
- Make ready 1 teaspoon turmeric powder
- Take to taste Salt
- Get 2 teaspoon sugar
- Prepare 1 tablespoon ghee
- Prepare 1 1/2 tablespoon mustard oil/cooking oil
But in my family, it is an absolute favourite. I grew up eating this curry made with chickpeas, potatoes, sweet pumpkins and basic spices. To get the best results, use ripe. Kumror Chakka is a popular one amongst the Bengali vegetarian dishes.
Instructions to make Kumror Chakka Vegan pumpkin curry with black chickpeas:
- This is how you should chop the potatoes and pumpkins
- Soak the kala chana for 4-6 hours. Pressure cook the kala chana with 1 teaspoon of salt. I prefer to not discard the water as it contains lot of iron. Now, keep the kala chana aside.
- In a kadai, add oil. Once the oil is hot temper it with panch foron, bay leaves and whole red chilies.
- Now, add the potatoes and saute them. Then add the pumpkin, turmeric powder, green chilies, red chilli powder and ginger paste and saute everything together. Add water and cook the vegetable covered.
- Add the boiled kala chana, sugar just before the veggies are completely cooked. Add ghee and mix properly and turn off the flame.
Chunks of Pumpkin and Potatoes tempered with Panch Phoron and cooked in Ghee Kumror Chakka is bliss Add Turmeric Powder, Red Chili Powder, and Salt and mix. Now add boiled chickpeas and cover the pan with a lid. This dish is called Kumror Chokka - a Bengali classic that uses the typical five-spice mix Panch Phoron to sauté pumpkin. When it's ready, scrape them off the foil and into the same mixing bowl. Now bring the mustard oil to medium.
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