Kumror chhokka

Recipe by
Total Time:
15-30 minutes
Serves:4
Rated 3 based on 100 votes
3
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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3

Ingredients

  • 250 gms - red pumpkin, diced
  • 2 tbsp - whole chola/channa soaked in water overnight
  • 2 potatoes, peeled and diced
  • 4 parwals, cut into quarter inch rounds (optional)
  • 2 Bay Leaves
  • 4 tbsp - oil
  • 1/8 tsp - panch phoran
  • A pinch asafetida
  • 2-3 whole Red Chillies
  • 1-1/2 tsp - Turmeric paste
  • 1/2 tsp - chilli paste
  • 1-1/2 tbsp - cumin paste
  • 1/2 tbsp - coriander paste
  • 1 tbsp - Ginger paste
  • 1 tbsp - Ghee
  • 1 tsp - powdered Garam Masala
  • 2 tsp - Sugar
  • Salt to taste

How to Make Kumror chhokka

  • Heat oil in a kerahi (pan).
  • Add the bay leaves, panch phoran, asafoetida and whole red chillies.
  • Stir fry until spluttering stops.
  • Add the parwals first and fry for 3 to 4 mins before adding potatoes. Continue to fry a further 5 mins.
  • Then add the red pumpkin.
  • Stir fry until vegetables are all well fried.
  • Now mix together in half or three quarter cup water, the masala pastes and pour over the vegetables.
  • Add salt to taste.
  • Add the drained whole chola and simmer gently until vegetables are cooked and there is no gravy in the pan.
  • Heat ghee in a frying pan.
  • Stir into the chhokka with the sugar.
  • Finally, before removing from fire, sprinkle with the powdered garam masala.