Kumror Chakka Vegan pumpkin curry with black chickpeas
Kumror Chakka Vegan pumpkin curry with black chickpeas

Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, kumror chakka vegan pumpkin curry with black chickpeas. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Kumror Chakka Vegan pumpkin curry with black chickpeas is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Kumror Chakka Vegan pumpkin curry with black chickpeas is something that I’ve loved my entire life. They are fine and they look wonderful.

Which is very easy yet delicious. I'm sharing Authentic Bengali Kumror chokka or kaddu ki sabzi with chana irecipe to all of you. Please watch the video till ends.

To get started with this particular recipe, we have to first prepare a few components. You can cook kumror chakka vegan pumpkin curry with black chickpeas using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Kumror Chakka Vegan pumpkin curry with black chickpeas:
  1. Get 500 gm pumpkin peeled and cubed
  2. Get 2 potatoes peeled and cubed
  3. Prepare 1 cup kala chana/ whole Bengal gram
  4. Get 1 teaspoon ginger paste
  5. Make ready 1 teaspoon panch foron
  6. Make ready 1 teaspoon red chilli powder(optional)
  7. Make ready 2 bay leaves
  8. Take 2 whole red chilies
  9. Prepare 2 green chilies
  10. Prepare 1 teaspoon turmeric powder
  11. Prepare to taste Salt
  12. Get 2 teaspoon sugar
  13. Get 1 tablespoon ghee
  14. Make ready 1 1/2 tablespoon mustard oil/cooking oil

But in my family, it is an absolute favourite. I grew up eating this curry made with chickpeas, potatoes, sweet pumpkins and basic spices. To get the best results, use ripe. This dish is called Kumror Chokka - a Bengali classic that uses the typical five-spice mix Panch Phoron to sauté pumpkin.

Steps to make Kumror Chakka Vegan pumpkin curry with black chickpeas:
  1. This is how you should chop the potatoes and pumpkins
  2. Soak the kala chana for 4-6 hours. Pressure cook the kala chana with 1 teaspoon of salt. I prefer to not discard the water as it contains lot of iron. Now, keep the kala chana aside.
  3. In a kadai, add oil. Once the oil is hot temper it with panch foron, bay leaves and whole red chilies.
  4. Now, add the potatoes and saute them. Then add the pumpkin, turmeric powder, green chilies, red chilli powder and ginger paste and saute everything together. Add water and cook the vegetable covered.
  5. Add the boiled kala chana, sugar just before the veggies are completely cooked. Add ghee and mix properly and turn off the flame.

When it's ready, scrape them off the foil and into the same mixing bowl. Now bring the mustard oil to medium. Kumror chokka recipe(Pumpkin and black chickpeas curry) — Смотреть на imperiya.by. A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish. Cooking Delight сделал(-а) публикацию в Instagram: "Kumror Chokka (Pumpkin Potato Curry) #pumpkin #vegetablecurry #bengalifood" • Посмотрите все фото и видео @jayeeta_cooking_delight в его/ее профиле.

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