Kumror Chakka: Bengali Pumpkin and Chickpea Curry
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About Kumror Chakka: Bengali Pumpkin and Chickpea Curry
Imagine tender pumpkin and protein-packed chickpeas swimming in a fragrant coconut-spiced sauce. This vibrant Kumror Chakka, a classic Bengali delight, is as healthy as it is flavorful, promising a truly satisfying culinary experience.This simple yet authentic recipe captures the essence of Bengali cuisine, balancing the sweetness of pumpkin with warm spices and the creamy richness of coconut. It's the perfect dish for a busy weeknight meal or a special occasion feast.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Ingredients
Produce
- 200 gm Pumpkin and cubed, peeled, raw
- 1 sprig Curry Leaves
Pantry
- 0.5 cup Chickpeas boiled
- 2 tbsp Coconut chopped
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Chili Powder red
- 1 tsp Mango Powder dry
- 1 tbsp Oil vegetable or coconut
- 1 tsp Mustard Seeds white
- Salt to taste
- 1 Chili dried, red
Instructions
- Boil the chickpeas until tender and set aside. Peel and cube the raw pumpkin.
- Heat the oil in a pan over medium heat. Add the dried red chili and mustard seeds. Allow the mustard seeds to splutter. This releases their nutty aroma.
- Add the turmeric powder and chopped coconut to the pan. Sauté for a minute until fragrant.
- Add the cubed pumpkin to the pan. Stir well to coat the pumpkin with the spices and coconut.
- Add salt, coriander powder, and red chili powder. Mix thoroughly.
- Cover the pan and let the pumpkin simmer for about 5 minutes, or until slightly softened.
- Add the boiled chickpeas and dry mango powder to the pan. Stir gently to combine.
- Garnish with fresh curry leaves. Remove from heat and serve hot with rice or roti.
Recipe Notes
Expert Tips
- For a richer flavor, use freshly grated Parmesan cheese instead of pre-grated.
- Adjust the cooking time depending on the thickness of your chicken breasts. Thicker breasts will require more time to cook through.
- To prevent the chicken from drying out, avoid overcooking. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Storage Instructions
- Store leftover chicken parmesan in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the chicken in a baking dish and cover with foil. Bake at 350°F (175°C) for 15-20 minutes, or until heated through.
Recipe Video
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Recipe Nutrition
Calories: 815kcalCarbohydrates: 45gProtein: 38gFat: 60gSaturated Fat: 11gPolyunsaturated Fat: 23gMonounsaturated Fat: 21gTrans Fat: 0.1gSodium: 27mgPotassium: 957mgFiber: 19gSugar: 5gVitamin A: 546IUVitamin C: 45mgCalcium: 144mgIron: 12mg
Geeta Biswas
Articles: 919
3 Comments
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This is a fantastic recipe! Thanks for sharing.
This is so tempting! Thank you.
Such an enticing dish! Thanks for the recipe.