Kumro-Chingri Botti

Pumpkin is a much loved vegetable in Bengal, and there are a variety of dishes with equally unique names made with this unassuming plump orange vegetable. We have Kumro’r Chakka (a dish made with potatoes, parwal, Pumpkin and chana), Kumro’r chechki ( pumpkin cooked with hing & methi), Kumro’r por bhaja(pumpkin slices fried in batter), Kumro in chachari(mixed vegetable with pumpkin) and even Kumro bhaate (plain boiled pumpkin, mashed and mixed with little mustard oil ). Kumro ful or flowers of the pumpkin plant are also fried in a batter and is a delicacy.

Today I made Kumro-Chingri Botti, just because I loved its sound on my tongue and also because I love shrimp. This is a dish which is generally made by the Bangals (people and culture originating from east Bengal now a separete country Bangladesh), so my Ma-in-law makes and is something that was never cooked by my Ma. My Ma who is a Ghoti(Bengalis originally from West Bengal) always makes Pumpkin in a strict vegetarian fashion with no onions or any other non-veg distractions.

What You Need

• Pumpkin ~ I used 2 slices like the ones shown
• Shrimp ~ I used medium sized frozen cooked shrimps
• Onion ~ ½ small chopped
• Green Chillies ~ 5/6 slit
• PanchPuran ~ a five spice mixture
• Turmeric Powder
• Salt

How I Do It

1. Peel the hard skin of the pumpkin and cut in small cubes.
2. Thaw the shrimp if you are using frozen and mix with little turmeric and salt. For fresh shrimp, buy the small ones, remove the shell, devein and mix with turmeric & salt.
3. Lightly fry the shrimp.
4. Heat oil in a Kadai/Frying pan.
5. Temper with panchpuran and green chilies or in the Bong way use panchpuran & green chillies for phoran.
6. When the spices start crackling, add the chopped onions.
7. Saute till they are brown and then add the cubed pumpkin.
8. Add a little turmeric powder and continue frying.
9. Add a little water and cook covered. Intermittently remove the lid & stir to make sure the pumpkins are not getting burned and are getting cooked uniformly.
10. When the pumpkin turns a little soft, add the shrimp, a little salt and continue cooking.
11. The pumpkins should turn nice and soft and a little mushy, as in the picture.
12. Serve hot with chapatti, paratha or luchi, Also goes well with white rice.

Enjoy the dish...