Gluten Free
Vegan
Vegetarian
100% Original Bengali Kumro Torkari or Stir-fried Pumpkin Recipe with classic spice combination of mustard seeds, hing, and green chilies. This kumror chechki is made typically for breakfast or evening snacks to be served with luchis or porotas. What’s interesting about this pumpkin sabzi is that it comes together in absolutely no time.
Table of Contents
The original Bengali Niramish Kumro Chechki recipe that you need.
Only God knows how much I have been craving this traditional Bengali dish of kumro or pumpkin, which is so popular among the Bengalis. But, it is very hard to find the perfect original recipe of Kumro’r Chechki, leave along Bengali niramish ranna recipes (Bengali Vegetarian recipes). I think this was one of the major reasons why I started this blog in the first place.
I am very forgetful in terms of names, faces, and now, as I come to know of it, recipes. Every time I would start on something, I would end up calling my mom or someone else for the recipe which they must have already told me a hundred times! This time it was this utterly simple kumro-chechki!
Chechkiis the Bengali term for stir-fry! I was just a bit confused about the tempering, so I thought of checking the recipe on the internet.
And, oh my God! I found all sorts of things going in this recipe on different blogs. No! No! Don’t tamper with the original recipe, for God’s sake.
Each thing that goes into a dish renders its special and unique aroma. A simple tempering of Nigella seeds can make a whole lot of difference in a particular recipe as against the usage of Panchphoron or Cumin Seeds! In this case, it’s the simple flavors of Mustard seeds and Green Chilies that do the magic.
Bengali cooking, especially Bengali niramish ranna is all about its simplicity. Maybe one or two spices to add flavour to the dish and that’s it.
Here’s a list of a few more easy Bengali niramish ranna recipes (Bengali Vegetarian Recipes)
- Turai ki Sabji | Jhinge Aloo Posto Recipe
- Bandhakopir Chechki | Bengali Cabbage Stir-fry Recipe
- Phulkopir Chechki | Aloo Phulkopir Tarkari Recipe
- Choto Alur Dom Recipe | Bengali Baby Potato Curry
- Bhapa Shim Chorchori | Bengali Flat Beans Stirfry Recipe
- Aloor Jhal | Bengali Potato Curry Recipe
- Niramish Kanchkolar Kofta Curry Recipe
- Instant Pot Niramish Echorer Dalna | Jackfruit Curry Recipe
- Niramish Mochar Ghonto Recipe | Bengali Banana Blossom Curry
- Chanar Dalna Recipe | Bengali Paneer Kofta Curry
So, let’s check out this beautiful Bengali recipe forkumro-chechki.
Related Recipe: Aloo Chorchori, Bengali Cholar Dal, Hinger Kochuri, Koraishutir Kochuri
Accompaniments of Kumro Chechki:
This goes without saying thatkumror chechkican be best experienced withluchisor pooris or Unleavened deep-fried Indian bread. However, it can be good with paranthas and rotis, as well.
Have you tried this recipe?I would love to hear about it.
Tag me on Instagram@priyankabhattacharya.saor Facebook@hashdiariesand I will share it further.
Bengali Kumro Chechki or Stir-fried Pumpkin Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
This Kumro Chechki Recipe is 100% straight out of Grandma's Recipe book. Ideally a Bengali Breakfast dish, this kumro torkari works well as a quick weekday dinner option as its quick, easy and hassle-free. 100% Original Bengali Kumro Torkari or Stir-fried Pumpkin Recipe with classic spice combination of mustard seeds, hing, and green chilies. This kumror chechki is made typically for breakfast or evening snacks to be served with luchir or porotas. What's interesting about this pumpkin sabzi is that it comes together in absolutely no time.
Course:Main Course
Cuisine:Bengali
Keyword:Bengali Vegetarian Recipes, Gluten Free Recipes, Indian Side Dish Recipe, Pumpkin Recipes, Vegan Recipes, vegetarian recipes
Servings: 3 People
Ingredients
- 250gms.Ripened Pumpkin – cut in julienne
- 1tbspMustard Oil
- 1/2tspMustard Seeds
- A pinch of Hing or Asafoetida
- 2Green Chillies – slit or sliced
- Salt to taste
- 1tspTurmeric Powder
- 2tspSugar
Instructions
Heat the 1 tbsp Mustard Oil in a pan. Let it heat up to the smoking point, then lower the heat.
Now, add the 1/2 tsp Mustard Seeds, A pinch of Hing or Asafoetida, and 2 Green Chillies – slit or sliced
As they splatter, add the 250 gms. Ripened Pumpkin – cut in julienne and mix everything well. Keep the heat on medium-high.
Add Salt to taste, 1 tsp Turmeric Powder and 2 tsp Sugar. Give everything a nice stir, and cover the pan with a lid. Let it simmer on low-medium heat for 4-5 minutes. Give everything a gentle stir at every 2 minutes interval. Here, we are looking for a uniform cooking but without making the pumpkins a mishmash, as it is a very soft veggie. It would start separating some water, so let it cook in it only.
Sometimes, raw pumpkins tend to turn out a little dried due to summer's heat. In that case, they might not leave any water in the pan. So, you may add a tablespoon or two of water to prevent it from sticking at the bottom of the pan. Take care not to add excess of it, because all we are looking for is to get it a little tender in its own juice.
Once, the you feel the pumpkins are cooked, remove the lid and bump up the heat to medium-high. Fry it till it starts separating oil. Once done, take it off the heat and serve hot.
Recipe Video
This post was first published on October 7, 2017, and later republished on February 29, 2024, with a more elaborate description of the recipe.
