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Kumro chingri a thakur barir recipe 5

Kumro chingri - A surprise thakurbarir recipe

A very simple pumpkin and prawns recipe from Thakurbari which has a strong mustard oil flavour along with garlic and onion. Dried red chilies give an added kick to the dish.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Dish, Non Vegetarian
Cuisine Bengali, Indian
Servings 6 people


  • 750 gms sweet pumpkin roughly diced in 1 inch cubes
  • 500 gms medium sized prawns shelled and deveined
  • 1 large onion thinly sliced
  • 5 -6 nos garlic cloves
  • 2 nos Dried Red Chili roughly chopped
  • 1 1/2 tsp kashmiri red chili powder
  • 1 tsp Turmeric Powder
  • 1/2 tsp Sugar
  • 2 tbsp Mustard Oil
  • Salt To Taste


  • Take a pressure cooker and add all the above ingredients (mustard oil only 1 tbsp) to it. Add 2 tbsp of water (since the pumpkin will release water).
  • Close the lid and let it cook for 10 minutes or one whistle and then turn off the heat.
  • Once the steam releases, open the lid and pour out the contents in a wok.
  • Over high heat, with delicate hands just cook for further 10 to 15 minutes or until all the water evaporates.
  • At this point, you can either chose to mash up the pumpkin or leave a few pieces as it is. A few chunks of pumpkin, some mashed pieces and the prawn bullets form an incredible texture in your mouth.
  • Once the water has evaporated, drizzle one tbsp of mustard oil over top to give the extra kick. Check the salt and balance with more sugar, if required.
  • Serve it with some steamed rice.


Please note that in case you do not have a pressure cooker, then you can cook in a frying pan or a wok. In that case, you will have to add the musturd oil, then lightly saute the onions and garlic and then the rest of the ingredients. And basically cover and cook. Originally it was cooked in a wok only. However, nowadays with pausity of time, a pressure cooker works wonders.