Kumror chhakka : Pumpkin sixer

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“Why is it called a Chhakka , ma?”, asked my ten year old son quite a few summers back. I must say I was caught off guard and did not have a proper answer for him. After all why is it called a ” Chhakka”? Now as we know that Chhakka or sixer is a score, be it in a game of cricket or ludo.

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For those of you unfamiliar with the above games, it is like an ace score, a home run? And why not, in the culinary world the sweet pumpkin with a few choice spices takes this very homey dish to an ” ace” for sure.

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What ever the story, this is like a comfort food in our household. A few pooris and “kumror Chhakka ” can be a Sunday breakfast, or with some rice it is an excellent side.

Give it a try friends. Here is the recipe,

Recipe; Adapted from Bong mom’s cookbook with some changes.

Serves four as a side.

ingredients’

Pumpkin cut in cubed  ( I used frozen )                   2 cups

Potatoes cut in 1/2 inch cube                                1 cup

Kala Chana ( cooked )                                           1/3 cup

Fenugreek seeds                                                  1/2 tsp

Asafoetida ( heeng )                                             1/4 tap

Dry red chillies                                                     2-3

Grated ginger                                                     1 tsp

Cumin powder                                                   1/2 tsp

Coriander powder                                               1/2 tsp

Turmeric powder                                                 1/2 tsp

Green chillies                                                        2-3

Jaggery powder                                                  1 tsp

Ghee                                                                   1/2 tsp

Garam masala                                                     1/4 tsp

Salt to taste

Canola oil                                                            2 Tbsp

Method;

Dry roast the cumin and coriander powder.

Take the canola oil in a wok on medium high heat. Add the fenugreek seeds, heeng and dry red chillies. Saute for about ten seconds, throw in the potatoes. Add turmeric powder and fry till golden. Add the cumin and coriander powder, grated ginger, couple slit green chillies. Sprinkle a bit of water so that the spices do not get burnt.

Add the squash pieces. Saute for a few minutes, add the salt and jaggery. Cover and cook till done. Add the cooked  kala chana. Throw in the ghee and garam masala. Put the gas off. Keep it covered for few minutes.

Enjoy with rice or pooris.

 

 

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