It is autumn and who doesn’t like pumpkin! There are bunch of pumpkin dishes but I decided to share this one which I made as a part of my Sunday Bengali meal last weekend. Narkol die Kumror Chenchki (Narkol = Coconut, Kumro = Pumpkin) is the easiest pumpkin dish and gets done under 15 mins. If you are not a huge coconut fan, then you can even skip it in the dish. I remember my mum making this without coconut but with some cubed potatoes to be served with Porotha or Luchi on a weekend breakfast. Gone are those days of being pampered. Adulting is for real 🙂
I love the flavor of the magic paanch phoron spice used in the dish which give it a different taste over other pumpkin dishes.
Let me know how you enjoy your pumpkin.
Narkol diye Kumror chenchki
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 500 gms Red Pumpkin
- 1/2 cup Freshly Grated Coconut
- 1 Green Chilli, vertically slit
- 1/4 tsp Paanch Phoron (Bengali Spice Mix)
- 1 Whole read dry chilli
- 1/2 tsp Turmeric Powder
- 3 tbsp Mustard Oil, or any other oil
- 1 tsp Salt (adjust as per your taste)
- 1/2 tsp Granulated White Sugar
- 1 tbsp Chopped Fresh Coriander Leaves for Garnishing
Ingredients
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- Peel and cut pumpkin into cubes. Cut them into medium to small cubes. Wash and keep them aside.
- In a pan, heat oil and add the paanch phoron on medium flame. Cook it for 20 seconds and add the red dry chilli
- Add the pumpkin cubes, turmeric powder and green chilli and mix everything well.
- Cook this under a lid on the pan for 10 mins. Stir occasionally. This dish won't need any water as the pumpkin will release some of it while cooking.
- Add the salt and sugar along with the grated coconut. Mix everything well and cook it for another 2-3 minutes. And we are done!
- Garnish it with coriander leaves and enjoy it with some steamed rice and daal.
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