Kumror chokka

Serves: 4
Prep time: Overnight soaking for black chickpeas + time to cut vegetables
Cook time: 15- 20 minutes


  • 3 cups Kent pumpkin cut into diced
  • 2 cups potatoes cut into diced
  • 1 cup boiled black chickpeas
  • for tempering,
  • 2-3 green chillies
  • 1 fat pinch hing or asafoetida
  • ½ tsp Panch phoron (Bengali whole spice blend)
    • Cumin seeds
    • Onion seeds
    • Fennel seeds
    • Fenugreek seeds
    • Celery seeds/mustard seeds
  • For seasoning,
  • salt and sugar to taste
  • 2-3 tbsp. Mustard oil or any unflavoured oil


  1. Heat oil in a Dutch oven or cooking pot over high heat, when it reached the smokey point, reduce the temperature to low.
  2. Add Panch phoron, stir for few seconds so that spices release the extract and flavour.
  3. Add green chillies and Hing. Give a stir.
  4. Add cut potatoes, salt and turmeric powder. Increase the temperature, give a stir, and cover with a lid and over medium low heat cook until potatoes are half way cooked through.
  5. Add cut pumpkin and little bit salt, put the lid on and continue cook until the mixture cooked through.
  6. Add boiled chickpeas; give a gentle stir to mix everything together.
  7. (Optional) If you want, you can add sugar at this point.
  8. Sprinkle Bhaja masala and give a final stir to mix everything well, turn off the heat and cover with lid.
  9. Serve with any type of Indian or any other type of flat bread.

Recipe by: Shyamali Sinha

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