Kumro Chechki (Pumpkin Stir Fry - Bong style)

 

            Kumro Chechki is a traditional Bengali homemade style red pumpkin stir fry. It is a very quick and a simple preparation with minimum of spices. I have used mustard oil for the cooking and also as a garnish for an authentic flavour. You can enjoy it as a side dish with rice or chapattis. But I like to have with luchi (poori). So check out the step by step pictorial recipe to prepare this classic everyday regional delicacy.

              In this recipe, I have used nigella seeds (kalonji) for the tempering. However, at times I also use panch phoron too. 

              This humble veggie can also be made using prawns for a non-veg. version. Sometimes I add potatoes and bori (dried lentil dumplings) to it. Both ways it tastes very delicious. 

              Chechki is very commonly prepared in many Bengali homes. The word literally translates to shredded, thinly sliced or for anything that is stir fried. So Happy Cooking !!!!

• 400 gms. pumpkin, cut lengthwise
• 2 tbsp. mustard oil
• 1 tsp. nigella seeds (kalonji)
• 2 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1 tsp. mustard oil to garnish
• 1 tbsp. coriander leaves, chopped

           Heat oil in a pan and temper with kalonji and green chilies. Sauté for a few seconds and then add the pumpkin, salt to taste, turmeric powder and cumin powder. 

          Mix everything well and cook, covered on a low flame. Sprinkle some water at intervals if necessary. 

          Cook till the pumpkin is soft but not mushy. Switch off the flame when done and add the mustard oil. Garnish with coriander leaves and serve as a side dish with rice or chapattis.

                    Heat oil & temper with kalonji and green chilies. Sauté for a few seconds. 

                   Add pumpkin, salt, turmeric powder & cumin powder. Cook, covered on a

                   low flame. Sprinkle some water at intervals if necessary. 

                           When done, add the mustard oil and garnish with coriander leaves.

                                 Serve as a side dish with rice or chapattis.