A beloved Bengali dish, Kaancha Kumror Bharta transforms raw green pumpkin into a luscious mash. The pumpkin is steamed whole, then peeled and mashed with fried aromatics, spices, and a touch of sugar. Spicy yet comforting, this bharta is best relished with steamed rice. The recipe is simple, but the flavours are rich and satisfying.
Sunrise tip: Steaming the raw green pumpkin whole with the skin on helps it retain maximum flavour and nutrients. The skin peels off easily once it's cooked through.
Time: 20 minutes
Wash the whole green pumpkin well. Place it in a steamer or pressure cooker with water and steam until fully cooked and soft, about 20 minutes. Remove and let it cool.
Time: 10 minutes
Once the pumpkin is cool enough to handle, blend the flesh and peel altogether into a paste, using minimal water if needed. Set aside.
Time: 5 minutes
Heat mustard oil in a pan. Add the Sunrise Kala Jeera seeds, whole red chillies, chopped garlic and onion. Sauté on medium heat until the onion turns light brown and the raw smell disappears.
Time: 5 minutes
Add the mashed pumpkin to the pan. Mix well and cook for 2-3 minutes until it comes to a boil.
Time: 5 minutes
Add the green chilli paste, salt, Sunrise Haldi Powder and sugar. Mix thoroughly. Continue cooking the bharta on low heat, stirring often, until it thickens and most of the moisture evaporates. The oil should separate from the sides. Turn off the heat.
Garnish the kaancha kumror bharta with fresh chopped coriander leaves. Serve hot as a side dish with steamed rice.
Main Dish: Begun Bhaja (Fried Eggplant), Machher Jhol (Bengali Fish Curry)
Accompaniment: Steamed Rice, Luchi (Bengali Puffed Bread)