Bengali Kumro Chechki or Stir-fried Pumpkin Recipe

Course Main Course
Cuisine Bengali
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 People


  • 250 gms. Ripened Pumpkin - cut in julienne
  • 1 tbsp Mustard Oil
  • 1/2 tsp Mustard Seeds
  • A pinch of Hing or Asafoetida
  • 2 Green Chillies - slit or sliced
  • Salt to taste
  • 1 tsp Turmeric Powder
  • 2 tsp Sugar


  1. Heat the Mustard Oil in a pan. Let it heat up to the smoking point, then lower the heat.
  2. Now, add the Mustard Seeds, Asafoetida or Hing, and Green Chillies.

  3. As they splatter, add the Pumpkin and mix everything well. Keep the heat on medium-high.

  4. Add the Salt, Turmeric Powder and Sugar. Give everything a nice stir, and cover the pan with a lid. Let it simmer on low-medium heat for 4-5 minutes. Give everything a gentle stir at every 2 minutes interval. Here, we are looking for a uniform cooking but without making the pumpkins a mishmash, as it is a very soft veggie. It would start separating some water, so let it cook in it only. 

    Sometimes, raw pumpkins tend to turn out a little dried due to summer's heat. In that case, they might not leave any water in the pan. So, you may add a tablespoon or two of water to prevent it from sticking at the bottom of the pan. Take care not to add excess of it, because all we are looking for is to get it a little tender in its own juice.

  5. Once, the you feel the pumpkins are cooked, remove the lid and bump up the heat to medium-high. Fry it till it starts separating oil. Once done, take it off the heat and serve hot.