Kumro Chechki

Name: Kumro Chechki
Yield: Serves 4
Cuisine: Indian
Ingredients: ½ teaspoon kalonji (nigella; see Note); 2 pounds (1 kg) pie pumpkin, peeled, seeded, and cut into 1½-inch (4-cm) sticks; 6 green chiles, stemmed and slit; 2 teaspoons table salt; ½ teaspoon sugar; 2 teaspoons ground cumin; 1 teaspoon ground turmeric; ¼ cup (50 ml) vegetable oil; 2 large red onions, sliced

Pumpkin with spices

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

Bengalis enjoy a lot of vegetables that cook quickly, such as pumpkin. They prepare it like this, with a few spices, or they combine it with potatoes or mash it and temper it with mustard oil.

Ingredients

¼ cup (50 ml) vegetable oil
2 large red onions, sliced

Asia
India
Main course
Spicy
Gluten-free
Vegan

Method

Place a medium nonstick sauté pan over medium heat and add the oil. When small bubbles appear at the bottom of the pan, add the onions and sauté for 4 to 5 minutes or until lightly browned.
Add the kalonji and sauté for 15 seconds.
Add the pumpkin and sauté for 3 to 4 minutes.
Add the chiles, salt, turmeric, and cumin and sauté for 1