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Bengali Butternut Squash & Chickpea Curry (Kumror Chakka)

Author: Pavani
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: bengali
Servings: 4 serving

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

Instructions

  • Soak kala chana overnight. Pressure cook with a pinch of sugar under cooked. Adding sugar makes the chana soft and tasty (says my Mom :-))
  • 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.
  • 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.
  • Next add the chopped butternut squash (pumpkin) and salt; cover and cook until potatoes and squash are completely cooked.
  • 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.

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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