Kancha Kumro’r Torkari is just too mundane in the rich tapestry of Bengali cuisine. It’s incredibly flavourful but no one talks about it. Tender pumpkin is a simple yet hearty vegetable that celebrates the freshness and simplicity of ingredients, reflecting the agrarian roots of Bengal’s culinary heritage. From its humble origins in rural kitchens to finding its place on urban dining tables, Kancha Kumro’s Torkari offers a delightful journey through taste and tradition.

The uniqueness of this recipe is that we use the pumpkin with the skin. It is so tender that the skin is thin and can be eaten when cooked. It also helps keep the pumpkin together instead of becoming a mash. Along with potatoes (you can use more seasonal vegetables too) and dal bori (dried lentil dumplings), kancha kumro’s torkari is a medley of textures and natural flavours that come together.

There are different kinds of chorchori and stir-fried food that you can try:

Pui Shaak’er chorchori– Malabar spinach with vegetable stir-fry
Aloo Bati chorchori – Steamed potato curry
Mete’r chorchori– Mutton liver stir-fry
Sojne phul’er bati chorchori– Moringa flowers curry
Kumro mete chorchori– pumpkin and mutton liver stir-fry

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Kancha Kumro'r Torkari | Baby Pumpkin Stir-Fry

Baby pumpkin stir-fried with dried lentil dumplings

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Prep Time 15

Cook Time 27

Course Main Course, Vegetarian

Cuisine Bengali, Indian

Servings 4 people

Ingredients

1 small baby pumpkin
2 medium-sized potatoes
2 tbsp mustard oil
8-10 nos bori (dried lentil dumplings)
1 tejpatta
½ tsp cumin seeds
2 dried red chilies
1 tsp ginger paste
½ tsp turmeric powder
salt to taste
½ tsp sugar
1 tsp ghee
2 green chilies

Instructions

Cut one baby pumpkin into one-inch cubes. Cut one or two potatoes into equal-sized cubes. Wash all the vegetables separately.
Now heat 1 tbsp mustard oil in a kadai, fry a handful of bori (urad dal dried dumplings) and set them aside in a bowl of cold water.
In the same oil, add a little more oil and add 1 tejpatta, 1-2 dried red chilies and ½ tsp of cumin seeds.
Then add the potatoes, Stir–fry on high heat and then add 1 heaped tsp of ginger paste.
Give it a stir and cover and let this cook on low heat for 6-8 mins or until the potatoes are half cooked.
Then add the baby pumpkin cubes and add ½ to 1 tsp of turmeric powder, salt to taste and stir fry on high heat.
Again lower the heat, cover and let this cook completely. Once the vegetables are all cooked, add slit green chilies, the bori (without the water), ½ tsp of sugar, mix and finally, a drizzle of ghee.
Serve with rice or roti.