Bengali Butternut Squash & Chickpea Curry (Kumror Chakka)

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).

Ingredients:

Butternut Squash - 4 cups, chopped (about 1 medium size squash)

Potato - 1 medium, peeled and diced

Kala Chana (Chickpeas)** - 1 cup

Methi seeds (Fenugreek seeds) - 1tsp

Hing (Asafoetida) - pinch

Dry red chilies - 2

Ground coriander - ½tsp

Ground Cumin - ½tsp
Ginger - 1tsp, finely grated
Green chilies - 2, slit
Garam Masala - ½tsp
Salt - to taste

 

Method:

• 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.

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

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