Bengali cuisine
Green Pumpkin
Bharta
Beginner
For 4 people

Kaancha Kumror Bharta: Bengali-Style Green Pumpkin Mash

 

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.

Ingredients

  • Green pumpkin (raw, whole, unpeeled)

    1 kg
  • Mustard oil

    2 tbsp
  • Sunrise Kala Jeera

    1 tsp
  • Whole dry red chillies

    2
  • Garlic (chopped)

    3 cloves
  • Onion (chopped)

    1 medium
  • Green chilli paste

    1 tsp (adjust to taste)
  • Salt

    to taste
  • Sunrise Haldi Powder (turmeric)

    1 tsp
  • Sugar

    1 tsp
  • Fresh coriander leaves (chopped)

    2 tbsp

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.

 

Steps

Step 1: Steam the Pumpkin

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.

 

Step 2: Peel and Mash the Pumpkin

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.

 

Step 3: Fry the Aromatics

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.

 

Step 4: Add the Pumpkin Mash

Time: 5 minutes

Add the mashed pumpkin to the pan. Mix well and cook for 2-3 minutes until it comes to a boil.

 

Step 5: Season the Bharta

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.

 

Step 6: Garnish and Serve

Garnish the kaancha kumror bharta with fresh chopped coriander leaves. Serve hot as a side dish with steamed rice.

 

Goes Best With

  • Main Dish: Begun Bhaja (Fried Eggplant), Machher Jhol (Bengali Fish Curry)

  • Accompaniment: Steamed Rice, Luchi (Bengali Puffed Bread)