Kumro Chokka

Bong Eats’ Kumror Chokka braises sweet pumpkin and potato with Bengal gram and grated coconut. Its selected preparation finishes with bhaja moshla and ghee.

Bengal gram is washed and soaked in water. Pumpkin and potato are peeled and cubed, and a separate bowl holds a thick mixture of ginger paste, cumin, turmeric, chilli powder and asafoetida with water.

Mustard oil fries the pumpkin with part of the salt under a lid until its edges brown, then the pieces are taken out. The same oil is tempered with dried chilli, bay leaves and panch phoron before the potatoes fry with another salt portion.

The soaked gram and grated coconut follow, then the same spice mixture is braised under the lid with hot-water splashes if needed. The fried pumpkin returns with sugar, green chillies and the remaining salt for covered cooking until both vegetables are cooked.

The heat is turned off before bhaja moshla and ghee are stirred in. A final covered stage completes the selected pumpkin-and-potato preparation.