Kumro Chechki is a traditional Bengali home style veggie dish. It is a very simple preparation with minimum of spices and is made dry to be enjoyed as a side dish with any form of Indian bread. Here I have used Kabuli Chana (white chickpeas) but you can also add black chickpeas for some colour contrast. This dish would also taste yummy with an addition of some prawns thrown in for the non-veg. version.
- 250 gms. pumpkin, cubed
- 1/4 cup boiled kabuli chana (white chickpeas)
- 2 tbsp. mustard oil
- 1 tsp. nigella seeds (kalonji)
- 2 green chilies
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander leaves, chopped
Heat oil in a pan and temper with kalonji. After it stops sizzling, add the green chilies, followed by the pumpkin. Cook, covered on a low flame till half done.
Add salt, turmeric powder and the boiled chana and continue to cook. Sprinkle water if it sticks to the bottom of the pan.
Cook till the pumpkin is soft but not mushy. Serve, garnished with coriander leaves.