My theme for 3rd week of Blogging Marathon# 22 is “Bengali Dishes”. I fell in love with Bengali cuisine after cooking for BM# 5. I love the use of various whole spices and the combination of flavors that make Bengali dishes, so unique and delicious.

For the first day, I made Butternut squash & Chickpea curry from Bongmom’s blog. It’s called Kumror Chakka and is traditionally made with pumpkin, but since I had butternut squash at home I used it to make the curry. This is a very simple dish and wholesome dish that is great with rotis or luchis (Bengali puris).

 

Bengali Butternut Squash & Chickpea Curry (Kumror Chakka)
Bengali Butternut Squash & Chickpea Curry (Kumror Chakka)
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Bengali Butternut Squash & Chickpea Curry (Kumror Chakka)
Bengali Butternut Squash & Chickpea Curry (Kumror Chakka)
Yum
Print Recipe
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 serving 20 minutes
Cook Time
30 minutes
Ingredients
  • 4 cups Butternut Squash - chopped (about 1 medium size squash)
  • 1 potato - medium, peeled and diced
  • 1 cup chana Kala (Chickpeas)**
  • 1 tsp Methi seeds (Fenugreek )
  • 2 Chilies Dry red
  • ½ tsp coriander Ground
  • ½ tsp cumin Ground
  • 1 tsp ginger - finely grated
  • 2 Chilies Green - slit
  • ½ tsp garam masala
  • to taste salt
Servings: serving
Instructions
  1. Soak kala chana overnight. Pressure cook with a pinch of sugar under cooked. Adding sugar makes the chana soft and tasty (says my Mom :-))
  2. Heat 2tbsp oil in a saute pan, add methi seeds, hing and dry red chilies. Once the seeds start to change color add the potato and cook until lightly browned, about 3-5 minutes.
  3. Add ground cumin, coriander, grated ginger and green chilies. Mix well and cook for a minute. Add a sprinkle of water if the masalas are sticking to the pan.
  4. Next add the chopped butternut squash (pumpkin) and salt; cover and cook until potatoes and squash are completely cooked.
  5. Finally add garam masala and cook for another minute. Switch off the heat and let the curry sit for sometime for all the flavors to mingle.
Recipe Notes

 


 

** Use Kabuli chana (Garbanzo beans) or even green peas instead.

Lets check out what my fellow bloggers have cooked up for BM# 22.

 

 

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0 thoughts on “Bengali Butternut Squash & Chickpea Curry (Kumror Chakka)”

  1. Wow so yummy!!! that is so healthy and nutrituous tooooo!!!SowmyaOngoing Event – CWF – Whole Wheat FlourOngoing Event – Let’s Party – Eggless Bakes and Treats

  2. It might sound strange but I have never had squash/pumpkin in my entire life 🙂 I used to detest it even without trying it. Since you paired this with the lentil I love the most. It becomes my bookmarked recipe.

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