Kumro (Pumpkin) is a very common vegetable available in Indian market specially in Bengal. It is not that I like to eat ‘kumro’ very mush but Maa always says eat leafy vegetables and coloured (naturally ofcourese) vegetables every day, it is good for your health! So it lefts no where but to eat ‘kumro’! We all aware of the combination of ‘Luchi-Kumror Chokka’ but when Maa said she’s not going to make ‘Luchu’ for dinner I decided to make something different with ‘Kumro’. So I made this dry curry and named it ‘Til-Kumror Chokka’ (Chokka came from the word Chokha which means dry curry).
The other parts of the Pumpkin is also edible like the flowers (Kumro Fuler Bora), fritters made with pumpkin (Kumri), the leafs (Kumro Patae Illish) or even we eat the seeds (Kumro Beej Bhaja) after frying them in oil. It has a very beautiful nutty flavour. I love the flavour of curry patta/leaves. It has medicinal values too. It helps in reducing blood pressure and helps in reducing weight too. That is why it is called ‘Meetha Neem’ (Sweet Neem). So I made a tweak in basic ‘Kumror Chokka’ recipe and made this Til-Kumror Chokka.
- Discard all the seeds from pumpkin. Wash and peel and cut into cubes.
- Dry roast the sesame seeds. Keep 1 tsp of dry roasted sesame seeds aside.
- Make a fine paste of 1 Tbsp scrapped coconut and 1 tsp sesame seed.
- Heat oil in a pan. Reduce the heat and add asafetida, black mustard seeds, red chilies and curry leaves.
- When the mustard seeds start to splutter add add ginger paste and coconut sesame paste. Sauté for couple of minutes.
- Next add the cubed pumpkins. Sauté well.
- Add sugar, red chillie powder and turmeric powder. Sprinkle a little water if required. Adjust salt and cover.
- Cook till the pumpkins are cooked. But do not overcook them so that they become mushy. To avoid mushiness of pumpkin I cook this sautéed pumpkin in microwave on high for 2-3 minutes.
- Transfer to your serving bowl and garnish with roasted sesame seeds.
- Serve it with some plane roti/fulka or makai roti.