This is a dish from Eastern India and is called ‘Kumro Bothi’. It is traditionally cooked in most Bengali homes with
coconut as one of the main ingredients and other regular spices.
Preparation Time: 25 minutes
- Pumpkin – 1 kg
- Oil – 2 tablespoon
- Salt – 1 teaspoon or as per taste.
- Turmeric paste– 1 teaspoon
- Chilli Paste – ½ teaspoon
- Cumin Paste – 2 tablespoon
- Coriander Paste – 1 tablespoon
- Green chillies, chopped – 2
- Fresh Coconut, grated – ½
- 5 spices (Panch Phoron) – ¼ teaspoon (Can be bought at most Indian stores; comprises of mustard seeds, fenugreek
seeds, cumin seeds, onion seeds and fennel seeds in equal proportion.)
- Bay leave – 4
- Dry Red Chillies – 3
- Slice the pumpkin into very thin 1 inch sticks after removing skin and the inner portion with seeds.
- Heat 1 tablespoon oil in a pan. Then add the sliced pumpkin. Add 1 teaspoon salt, mix well, cover and leave for 5-7
minutes. Remove cover from the pan.
- Add all the spices, i.e. turmeric, chilli, cumin and coriander. Mix well. Continue cooking over a reasonably brisk fire,
stirring from time to time.
- Add the green chillies and continue to cook until all the water from the pumpkin disappears.
- Stir in about two-thirds of the grated coconut, mixing well. Continue stirring all the time for 5-7 minutes. Remove
- In a separate pan, heat 1 tablespoon oil. Add panch phoron, bay leaves and red chillies. When they stop spluttering,
add the cooked pumpkin. Mix thoroughly. Cook for 2 minutes and remove from fire.
- Sprinkle the remaining grated coconut over it and serve with rice or roti.
Try using different vegetables of your choice (potato, cauliflower, broccoli etc) instead of pumpkin for this recipe for
an equally tasty dish!
Traditionally, paste is used instead of powders in this recipe, as mentioned above. You can make your own paste
simply by mixing each powdered spice with one tablespoon of water. Be careful of the quantity of salt because
pumpkin reduces considerably when cooked!