Recipe: To Try At Home Kumro aloo potoler chakka (pumpkin potato and parwal curry)

Recipe: To Try At Home Kumro aloo potoler chakka (pumpkin potato and parwal curry) Delicious, fresh and tasty.

Kumro aloo potoler chakka (pumpkin potato and parwal curry). Aloo Kumror Chokka or Kumror Chakka is a popular Bengali recipe usually made with Pumpkin (Kumro) Potato (Aloo) and a handful of Kala Chana (Lal Chola). Sometimes, Pointed Gourd (Parwal/Potol) is also added. Try out this easy Kumror Chokka (Pumpkin Potato Chickpeas Curry) recipe.

Heat oil in a pan fry the parwal pieces with a pinch.

I create a recipe video of my channel.

Kumro Chakka(Pumkin Chakka) recipe are very testy and healthy.

You can cook Kumro aloo potoler chakka (pumpkin potato and parwal curry) using 18 ingredients and 5 steps. Here is how you cook it.

Ingredients of Kumro aloo potoler chakka (pumpkin potato and parwal curry)

1. You need 5-6 of parwals.

2. You need 1 of small bowl red pumpkin.

3. You need 1 of potato.

4. It’s 1 tbsp of scraped coconut.

5. It’s 1 tbsp of chickpeas (black or white).

6. Prepare 1 tsp of jeera powder.

7. It’s 1/2 tsp of red chilli powder.

8. You need 1/2 tsp of jeera, sauf, kalonji, methi.

9. You need 1 of bay leaf.

10. You need 1 tsp of garam masala powder.

11. Prepare 11/2 tsp of ginger paste.

12. It’s 2 tbsp of refined oil.

13. You need 1 tbsp of ghee.

14. It’s 1 of dry red chilli.

15. It’s 2 of green chillies.

16. You need 1 cup of water.

17. You need 1/4 of th tsp hing.

18. You need To taste of salt and sugar.

This pumkin recipe cooked by all over man and woman.

Heat oil in a pan, fry the parwal pieces with a pinch of turmeric powder and and a little salt.

When they are brown from both sides, remove from heat.

In the same pan, temper with bay leaf and panch phoron, when seeds start turning light brown, add pumpkin and potato pieces.

Kumro aloo potoler chakka (pumpkin potato and parwal curry) step by step

1. Scrape parwal and cut both ends.Dice into 2 pieces.Cube pumpkin and potato into small pieces.Soak black chana or chick peas overnight and boil with little salt them till soft.Scrape coconut and set aside..

2. Fry separately all the vegetables under low flame till semi soft..

3. Add ghee to the rest of the oil and sprinkle 1broken red chilli, jeera, sauf, methi and kalonji. Also sprinkle a pinch of hing..

4. Add the scraped coconut and fry lightly.Add jeera and ginger paste,red chilli powder,salt and sugar to taste.Also add the boiled chana.Add the fried vegetables. Toss all..

5. Add 1cup water approximately and bring to boil.Cook on low flame till done.Sprinkle garam masala and little ghee.Cook till the gravy is semi dry..

Bengalis love parval so much they even have it as a sweet!

Instead of paanchphoron, temper the oil with Kalonji/Kalo Jeere and Green chilies.

Add Cumin Powder and Coriander Powder along with turmeric powder. rest is same.

Serve hot with white plane rice.

Aloo Potol diye Chingri Macher Jhol or Shrimp curry with Potato and Pointed gourd curry.