Bengali Kumro Chechki or Stir-fried Pumpkin Recipe
This Kumro Chechki Recipe is 100% straight out of Grandma's Recipe book. Ideally a Bengali Breakfast dish, this kumro torkari works well as a quick weekday dinner option as its quick, easy and hassle-free. 100% Original Bengali Kumro Torkari or Stir-fried Pumpkin Recipe with classic spice combination of mustard seeds, hing, and green chilies. This kumror chechki is made typically for breakfast or evening snacks to be served with luchir or porotas. What's interesting about this pumpkin sabzi is that it comes together in absolutely no time.
Servings 3 People
Ingredients
- 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
Instructions
- Heat the 1 tbsp Mustard Oil in a pan. Let it heat up to the smoking point, then lower the heat.1 tbsp Mustard Oil
- Now, add the 1/2 tsp Mustard Seeds, A pinch of Hing or Asafoetida, and 2 Green Chillies - slit or sliced1/2 tsp Mustard Seeds, A pinch of Hing or Asafoetida, 2 Green Chillies - slit or sliced
- As they splatter, add the 250 gms. Ripened Pumpkin - cut in julienne and mix everything well. Keep the heat on medium-high.250 gms. Ripened Pumpkin - cut in julienne
- Add Salt to taste, 1 tsp Turmeric Powder and 2 tsp 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.Salt to taste, 1 tsp Turmeric Powder, 2 tsp Sugar
- 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.