This Kumro Bhaate, also known as ‘kumro bhorta’, is a simple Bengali side dish where kumro, or pumpkin, is cooked until soft and tender and then mashed with a few additional ingredients. This kumro bhate recipe is typically served with rice for lunch and is consumed at the beginning of the meal.

Like most of the Bengali daily cooking recipes, it is a simple, hassle-free and easy-to-digest recipe. Ideally, completely ripened pumpkins are used here as they are sweet. Also, they are less watery than unripened green pumpkins. Hence, it strikes the perfect balance of taste and texture when mashed with chopped chillies, salt and a drizzle of mustard oil.

Table of Contents

Ingredients for Kumro Bhaate

Kumro or Ripe Pumpkin
Salt
Mustard Oil
Green Chilli

Recipe instructions for mashed pumpkin in Bengali style

Prepare the pumpkin by discarding the inner portion of seeds and stringy portions. Remove the peel as well.
Wash the pumpkin once again. Now cut them into thin slices of 1-inch thickness.
Take a pressure cooker and drop the pumpkin. Pour 2 tbsp water, a pinch of salt and a drizzle of mustard oil. Place the lid and let it whistle 2-3 times or till they become soft
Take the pumpkin pieces out on a plate. Now add some finely chopped green chillies and salt before mashing everything together. Drizzle some more mustard oil for extra pungency and serve.

Serving suggestions

Kumro sheddho or kumro bhatey is served with simple parboiled rice as an entrée. The rest of the meal may include side dishes like dal or lentil soup, seasonal vegetables, and a meat or fish-based dish.

Understanding the concept of traditional ‘bhaate’?

Bhaate has its roots in the Bengali family structure in earlier times. Even a couple of decades back, it was quite normal to see people living in joint families, which included several smaller families living together under the same roof. With around two dozen people, if not more, eating four meals every day, it would necessitate the cooking of huge pots full of rice every day.

Interestingly, the term bhaate means ‘in the rice’. That doesn’t sound like any mash-up, right? This term has its origin in the practice of preparing the veggies before they get mashed up.

A typical Bengali traditional lunch meals often comprise several side dishes, one of which would be this bhaate, where veggies or lentils would be enveloped in a pocket of muslin cloth and dropped in the boiling water with the rice. This allows the cooking of two dishes simultaneously in one single pot. Thus, cooking two dishes at the same time, something that is very economical when cooking for a bunch of people.

As the rice gets cooked, this vegetable or lentil would also get soft and tender in the starchy rice water. Later, the cloth would be taken out and the vegetable or lentil would be mashed with some mustard oil, chopped chillies, salt, and some mustard seed paste. This would be served at the beginning of the meal with rice.

Vegetables could be anything like potatoes, pumpkins, bitter gourd, long beans, snake beans, pointed gourd, okra, yams etc. Similarly, various lentils would also be cooked like this like musur dal bhate, motor dal bhate, etc.

More Bhatey Recipes

More Pumpkin or Kumro Recipes

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Kumro Bhaate | কুমড়ো ভাতে

Priyanka

This Kumro Bhaate, also known as ‘kumro bhorta’ is a simple Bengali side dish where kumro or pumpkin is cooked till soft and tender and then mashed with a couple of ingredients. This kumro bhate recipe is mostly served with rice for a lunch meal and is consumed at the beginning of the meal.

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Prep Time 10

Cook Time 5

Total Time 15

Course Side Dish

Cuisine Bengali

Servings 2 people

Equipment

Stove Top
Pressure Cooker

Ingredients

250 gms Kumro or Ripe Pumpkin
Salt to Taste
1 tbsp Mustard Oil Adjust as per taste & preference
1 Green Chilli Again, adjust as per preference for heat

Instructions

Prepare the pumpkin by discarding the inner portion of seeds and stringy portions. Remove the peel as well.
Wash the pumpkin once again. Now cut them in thin slices of 1-inch thickness.
Take a pressure cooker and drop the pumpkin. Pour 2 tbsp water, a pinch of salt and a light drizzle of mustard oil. Place the lid and let it whistle 2-3 times or till they become absolutely soft
Take the pumpkin pieces out on a plate. Now add some finely chopped green chillies and salt before mashing everything together. Drizzle some more mustard oil for extra pungency and serve.

Keyword Bengali Vegetarian Recipes, Gluten Free Recipes, Pumpkin Recipes, Vegan Recipes, vegetarian recipes