Kacha Kumro Torkari, also known as Kaddu Ki Sabji, is a delightful Bengali dish made from tender green pumpkin (kacha kumro). This simple yet flavorful recipe is perfect for everyday cooking and pairs beautifully with steamed rice or Indian bread. 

Kacha Kumro or Green (unripened) Pumpkin is a popular vegetable in Indian cuisine for everyday cooking.
This Bengali-style khatti meethi sukhi kaddu ki sabzi can be easily paired with rice and roti or chapatti. Since this vegetable is abundantly available and comes under affordable vegetables, pethe ki sabzi is often made during festivals where a large crowd needs to be fed.

Ingredients for Kaddu Sabji recipe

• 500 grams of fresh green pumpkin (kacha kumro), cubed
• 1 large onion, finely chopped
• 4-5 garlic cloves chopped
• 2 green chilies, slit
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala powder
• Salt, to taste
• Fresh coriander leaves, chopped (for garnish)
• 1/4 cup tamarind juice (2 lumps of tamarind soaked in 1/4 cup of lukewarm water)
• 2 tablespoons mustard oil (or any cooking oil of your choice)

Instructions to make Kacha Kumro Torkari or Khatta Meetha Kaddu

• Prep the pumpkin or kacha kumro by cutting them into cubes. There is no need to take the peel off the vegetables as they get cooked easily. Finely chop the garlic and onion.
• Heat mustard oil in a pan until it reaches its smoking point. Then, reduce the heat and let it cool slightly.
• Add cumin seeds and let them splutter.
• Add the finely chopped onion and garlic, and sauté until golden brown.
• Now, add the cubed pumpkin (kacha kumro)and green chili, and mix well. Add the powdered spices such as turmeric powder, red chili powder, salt and garam masala powder.
• Add the tamarind juice to bring all the spices together. Cover the pan and cook on low heat until the pumpkin is tender.
• Once the pumpkin is cooked, check the seasoning and adjust salt and spices if necessary.
• Garnish with fresh coriander leaves.

Tips for Perfect Kacha Kumro Torkari

• Choose Fresh Pumpkin: Opt for young, tender green pumpkins for the best flavor and texture. Do not remove the peel otherwise the pumpkin will turn into a mush. Green pumpkins have high water content and thus, lose their texture quickly. Leaving the peels will hold the veggie pieces together.
• Spices: Adjust the red chili powder according to your preference. If you like it spicier, feel free to add more.
• Consistency: The torkari should have a semi-thick consistency. If it’s too dry, add a splash of water.

Serving Suggestion

 Serve hot with steamed rice, roti, or paratha.

More Kumro recipes

• Kumro Chechki or Bengali Pumpkin Stir-Fry Recipe
• Kumro Bhaate | Bengali Mashed Pumpkin Recipe

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Kacha Kumro Torkari | Kaddu Sabji

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Kacha Kumro Torkari, also known as Kaddu Ki Sabji, is a delightful Bengali dish made from tender green pumpkin (kacha kumro). This simple yet flavorful recipe is perfect for everyday cooking and pairs beautifully with steamed rice or Indian bread. 

Course: Main Course, Side Dish

Cuisine: Bengali

Diet: Vegan, Vegetarian

Keyword: Bengali Food, Bengali Vegetarian Recipes, Pumpkin Recipes

Servings: 3 people

Author: Priyanka

Ingredients

• 500 grams green pumpkin or kacha kumro cut in cubes
• 1 onion large, finely chopped
• 4-5 garlic cloves finely chopped
• 2 green chilies slit
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder adjust to taste
• 1/2 teaspoon garam masala powder
• Salt to taste
• Fresh coriander leaves chopped (for garnish)
• 1/4 cup tamarind juice 2 lumps of tamarind soaked in 1/4 cup of lukewarm water
• 2 tablespoons mustard oil

Instructions

1. Prep the pumpkin or kacha kumro by cutting them into cubes. There is no need to take the peel off the vegetables as they get cooked easily. Finely chop the garlic and onion.
2. Heat mustard oil in a pan until it reaches its smoking point. Then, reduce the heat and let it cool slightly.
3. Add cumin seeds and let them splutter.

4. Add the finely chopped onion and garlic and sauté until golden brown.

5. Now, add the cubed pumpkin (kacha kumro)and green chili, and mix well. Add the powdered spices such as turmeric powder, red chili powder, salt and garam masala powder.
6. Add the tamarind juice to bring all the spices together. Cover the pan and cook on low heat until the pumpkin is tender.
7. Once the pumpkin is cooked, check the seasoning and adjust salt and spices if necessary.
8. Garnish with fresh coriander leaves.

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