Kumror (Pumpkin) Chokka

Fall is my absolute favorite season. There’s something about that crisp nip in the air, the earthy smell of pine needles underfoot, the buzz of festivities, and those beautiful fall vegetables that makes me feel alive and nostalgic all at once. I love every single one of them—especially the pumpkins.

One of my go-to fall comfort foods is a dish called Kumror Chokka. In Bangla, Chokka refers to a dry, spiced medley of vegetables. This one is made with pumpkin (or squash), potatoes, and chickpeas, all simmered together with warm spices until everything is tender and beautifully flavored.

Traditionally, this dish is made in the summer months back in Bengal. But me? I save it for fall. I use fresh pie pumpkins or butternut squash from the local farmers market—their sweetness and texture make the dish even better. Serve it hot with a flaky porotha or puffed-up puri on a chilly evening, and you’ve got a meal that wraps you up like a cozy blanket.

This dish also carries a little family folklore with it. Back in my maternal grandparents’ house, Kumror Chokka was more than just food—it was a love language. Whenever my grandparents got into a little spat (which was often, apparently), my grandfather would quietly slip out and return a while later… with a pumpkin. That was his peace offering. My grandmother, never one to resist her favorite vegetable—or her husband’s softhearted gesture—would smile, take the pumpkin, and make Kumror Chokka. They’d sit down to eat it together, and just like that, the argument would melt away. Lovebirds, truly.

So yes, this dish is special. It tastes like fall. It smells like home. And for me, it’ll always be seasoned with a little bit of family love and a lot of fond memories.

Give it a try this season—and maybe keep a pumpkin on hand, just in case you ever need to make peace over dinner.

This and a few other bengali recipes will call for Paanch Phoron for tempering. It is a combination of Cumin Seeds, Mustard Seeds, Fenugreek Seeds, Fennel Seeds and Nigella Seeds in equal proportion.

Time for Prep: 20 mins     Time to Cook: 15-20 mins    Yield: 6 servings    Level: Easy

Ingredients:

• 1 Pie Pumpkin or Butternut Squash, cut into cubes

• 1 medium sized potato, cut into cubes

• 1 cup cooked chickpeas

• 3-4 green chile pepper

• 3-4 cloves of garlic

• 1/2 inch ginger

• 1/2 tbsp Paanch Phoron

• 1-2 dried red chilli pepper

• 1 tbsp oil (preferably mustard oil)

• 1 tsp turmeric

• 1 tsp roasted cumin powder

• 1 tsp coriander powder

• 1 tsp chilli powder

• salt to taste

• 2 tbsp cilantro, chopped for garnishing

• 1 tsp ghee (optional)

• 1 tsp garam masala

Process:

1. Heat oil in a Wok on medium heat, add paanch phoron and dried red chilli pepper. Sauté till aromatic.

2. In the mean time muddle together ginger, garlic and fresh green chile pepper with a pestle

3. Add the potatoes, muddle spices, turmeric and salt to the now aromatic temper. Sauté for 4-5 mins.

4. Add butternut squash/pumpkin and chickpeas, mix them in. Cover and cook till vegetables are done (tender) around 10-12 mins.

5. Let the vegetables char a little at the bottom.

6. Remove from heat, fold in the thin charred crust.

7. Garnish with ghee, garam masala and chopped cilantro.