Kumror Chokka / Pumpkin with Potatoes

( Vegans can skip the ghee. )

Too many things on my mind these days ... and too many things to get done.
So in no mood to ramble ... yeah, can hear that sigh of relief from you guys. :-)
So straight to my recipe today.

But before that can't resist mentioning that I did get the first Ilish or Hilsa of the season
and had a great leisurely lunch last afternoon ...
... read had enough time on my hands to sit back and
pick through the fine bones
and munch on some great Ilish maach bhaja ...
and lick my plate clean while savouring the Ilish maacher ambol.

Also made some Chorchori with the maatha and
my very own home grown pui ...
yes I did chop off a few stems and leaves.
Was great! :-)

Still have a few pieces left ... am trying out all my Ilish recipes that I posted last year.

Today's recipe is a simple veggie dish that I make very often.

This is my way of making the Kumro (pumpkin) r Chokka or Kumror Chakka ...
... fuss free and not too much of spices.
I do not know why it is known by this name ... so do not ask me.

I like to throw in some kala chana / bengal gram ... so soak a few if am planning to do this dish.
If you are making it impromptu and do not have them ... no problem at all.

And this is one of those rare Bengali dishes in which I use Hing ... am not too fond of the thing ... so usually use it only in the Rajasthani dishes.

But it does give a wonderful flavour to this otherwise simple dish.

You can use coriander and jeera powder with this too ...
I did not.
And I did not use the bay leaf / tej patta to as I had
run out of it.

Need :

Kumro / Kaddu / Pumpkin - cut into medium biggish cubes
Potatoes - cut into a little smaller size than the pumpkin
( can use boiled ones too )
Kala chana / Whole Bengal gram - soaked overnight
( better if you can boil them with a pinch of salt ... just run it in the MW at 60% for 10 mins )
Whole Jeera / Cumin seeds
Grated or paste of fresh ginger
Haldi / Turmeric powder
Hing / Asafeotida
Whole dry red chillies
Oil to cook ( I use mustard oil )
Salt to taste
Ghee

How to :

Heat oil in a deep kadahi / wok.

Add the jeera, hing and the dry red chillies.

Add the ginger paste and stir for just a little while.

Add the potatoes and stir well ... till the sides turn brownish.

Now add the pumpkin, haldi and salt.

Cover and cook till the vegetables are well done.
If needed add a little water so they do not burn.

When the vegetables are done, remove cover and throw in the boiled kala chana.

Give a good stir to mix everything well.

Cover for some more time ( take care not to burn ).

Serve hot.
Top it with a little ghee just before serving.

This dish should be slightly mushy, which the pumpkin will turn to anyway and will get the natural sweetness of the pumpkin.

Goes great with luchi/puri, rotis or parathas.
Or even with dal and rice too.

If you do want some spices in it, you can sprinkle some garam masala or roasted jeera powder on the top before serving.

Enjoy !!