Kumror Chokka



Peel the pumpkin and potatoes and cut it into cubes (approximately 3 cm*3 cm). Heat mustard oil and fry the pumpkin cubes with a pinch of salt until they are 50 percent done. Put them aside. In the remaining oil, temper bay leaves and panchphoron. Put the potatoes in and fry them for a few minutes. After 3-4 minutes, add the peanuts and the desiccated coconut and sautée until the coconuts turn golden brown. In the meantime, prepare a watery mix of ginger paste, cumin powder, turmeric powder and red chili powder. Add that paste to the frying pan. Fry the spices until their raw smell is gone. If it becomes too dry, add a couple of tablespoons of water. Cook until the potatoes are half done as well. Add the pumpkins you put aside to the pan again and cook everything together, and add water accordingly (not too much, it should not be like a soup). Add salt, sugar and the green chili. Cook until done and add ghee and garam masala before finishing off. Then it is done.


600 g pumpkin

300 g potatoes

20 g roasted peanuts

20 g dried desiccated coconut

30 g of ginger made into a paste

2 bay leaves

1 green chili

0,5 tsp panchphoron

1,5 tsp cumin powder

0,5 tsp red chili powder

1,5 tsp turmeric powder

1 tsp garam masala

1 tbsp sugar

1 tbsp ghee

Mustard oil