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Kumror Chenchki: Bengali Vegetarian Recipe

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This Bengali vegetarian recipe can be described in one word- simple! Kumror chenchki literally translates to pumpkin dry curry. This authentic and delicious pumpkin curry is prepared using a unique blend of Indian spices, collectively known as 'panch phoron' or five spice mix. This five spice mix adds to the unique taste in the curry.

Kumror chenchki can be prepared without much preparation or hassle. All you need is a ripened pumpkin and prepare it with a handful of your regular kitchen ingredients. Another vital part of the recipe is the way pumpkin and potatoes are cut into thin pieces like a matchstick. Bengalis are very particular about the way in which the vegetables are cut because the visual effect of the dish is also important for them.

So, here goes the Bengali recipe of kumror chenchki. It is absolutely worth a try.

Serves: 3-4

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

  • Ripe pumpkin- 250gms (cut into long and thin pieces)
  • Potatoes- 2 (cut into long and thin pieces)
  • Red chillies- 3-4
  • Green chilli- 1 (chopped)
  • Ginger- 1 inch sized (grated)
  • Turmeric powder- 1tsp
  • Red chilli powder- ½ tsp
  • Cumin powder- ½ tsp
  • Panch phoron- 1tsp (see ingredients below)
  • Sugar- 1tsp
  • Salt -as per taste
  • Fresh coriander leaves- 2tbsp (for garnish)
  • Water- 1 cup
  • Oil- 2tbsp

For Panch Phoron

  • Mustard seeds- ½ tsp
  • Fennel seeds- ½ tsp
  • Onion seeds- ½ tsp
  • Fenugreek seeds- ½ tsp
  • Cumin seeds- ½ tsp

Procedure

  1. Mix all the ingredients listed under panch phoron and store it in a container.
  2. Heat oil in a pan and add panch phoron, red chillies and fry for a minute on medium flame.
  3. Add grated ginger and fry on medium flame for about 2 minutes.
  4. Add the potatoes, pumpkin and green chillies. Stir fry for about 5-6 minutes.
  5. Add turmeric powder, red chilli powder, cumin powder, sugar and salt. Cook for about 6 minutes.
  6. Add water and mix well.
  7. Cover and cook for about 10 minutes on low flame, stirring at regular intervals.
  8. Once done, remove the cover and garnish with chopped coriander leaves.

The Bengali Kumror chenchki is ready to be served. Serve this delicious vegetarian recipe with steamed rice or as a side dish with rotis.

Story first published: Friday, July 26, 2013, 12:27 [IST]