Kumror chhokka/Diced pumpkin curry

Kumro or pumpkin has today become a perennial vegetable, and it is a versatile one too, for one can cook from soups to starters to desserts with this seemingly humble vegetable. Let us also not overlook the fact that pumpkins are loaded with antioxidants and a great number of vitamins. The recipe shared here is a simple one that is quintessentially Bengali and is usually served with any kind of Indian flatbread.

Ingredients:
• Pumpkin (cut in small cubes)
• Potatoes (cut in small cubes)
• Kala chana/black watana (soak overnight)
• paanch phoron/Indian five spice mix
• Shukno lonka/dried red chillies
• Cumin powder
• Turmeric powder
• Chilli powder
• Asaphoetida powder (hing)
• Ginger paste
• Salt
• Oil (preferably mustard oil, or use a mixture of white and mustard oil)

Preparation:
• Heat oil in a wok
• Temper with paanch phoron and dry red chillies
• Add the potatoes and fry
• When the potatoes are half done, add the pumpkins and keep frying (this is because pumpkins take lesser time to cook).
• Add salt and all the powdered spices, and cook till the oil separates from the spices.
• Add a little water and cover
• When the vegetables are almost cooked, add ginger paste and chickpeas
• Sauté again and cover
• Take it off flame when everything is fully cooked and the water has dried up (you can drizzle a little mustard oil from top)