Bengali Pumpkin Bharta Recipe: Mashed Kumro With Mustard Oil Recipe

Name: Bengali Pumpkin Bharta Recipe: Mashed Kumro With Mustard Oil
Total time: 35 min
Yield: 4
Cuisine: Bengali

Recipe By Slurrp Editorial

Bengali kumro bharta or pumpkin bharta is a dish that proves the notion that a few everyday ingredients can make a simple yet unputdownable dish that becomes the star of your meal, despite humble origin. Soft, mellow sweet pumpkin is properly mashed with pungent mustard oil, zesty green chillies, and a crackling panch phoron tempering. The result is smoky, spicy and soul-satisfying without being heavy or rich. Serve it with hot rice and some ghee or dal, and you have the ultimate homely Bengali meal.

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35minstotal

Recipe Video

Kumro Bhorta Recipe | बेंगौली कुम्रो भोर्टा कैसे बनाएं | Smoky Pumpkin Bharta

1 mins

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Ingredients For Bengali Pumpkin Bharta Recipe: Mashed Kumro With Mustard Oil Recipe

500 g Pumpkin
as required Peeled
as required deseeded and cut into small cubes
2 tablespoons mustard oil
as required ½ teaspoon Panch Phoron
5 nos – green chillies
as required finely chopped
1 nos medium onion
as required finely chopped
2 nos cloves garlic
as required finely chopped
as required ½ Teaspoon Turmeric Powder
as required ½ teaspoon salt
as required or to taste
as required ¼ teaspoon sugar
as required Optional
2 tablespoons fresh coriander leaves
as required finely chopped

Directions : Bengali Pumpkin Bharta Recipe: Mashed Kumro With Mustard Oil Recipe

STEP 1.Place your pumpkin cubes in a pan with 2–3 tablespoons of water, turmeric and a pinch of salt. Then cover and cook over medium-low heat for 10–12 minutes, or until the pumpkin is completely tender.
STEP 2.Once cooked well, remove the lid and allow any excess moisture to evaporate. Mash the pumpkin with the back of your spoon or potato masher, leaving a few small pieces whole for extra texture.
STEP 3.Then heat mustard oil in a kadai until hot. Now lower the heat slightly and add the panch phoron. Let the seeds crackle without letting them to burn.
STEP 4.Pour in your chopped onion, garlic and green chillies. Sauté for 3–4 minutes until the onion softens and the garlic smells fragrant.
STEP 5.Now, add the mashed pumpkin to the tempering. Mix thoroughly so the mustard oil and spices coat the mash evenly.
STEP 6.Cook uncovered over low heat for 5–7 minutes, stirring occasionally. This allows your pumpkin to absorb the tempering while some of its natural sweetness deepens in the pan.
STEP 7.Finally, add the remaining salt and a small pinch of sugar if the pumpkin needs a little extra balance. Mix well and cook for another minute.
STEP 8.Turn off the heat and drizzle a little mustard oil for a stronger Bengali-style finish, if desired. Garnish with fresh coriander and serve hot with steamed rice.

Nutrition
value

calories per serving

< 1 g Fat2 g Protein5 g Carbs4 g FiberOther

Current Totals

< 1 g Fat
2 g Protein
5 g Carbs
4 g Fiber

MacroNutrients

Carbs
5 g
Protein
2 g
Fiber
4 g

Fats

Fat
0 g

Vitamins & Minerals

Calcium
52 mg
Iron
1 mg
Vitamin A
624 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
41 mcg
Vitamin B12
0 mcg
Vitamin C
16 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
22 mg
Manganese
0 mg
Phosphorus
37 mg
Selenium
1 mcg
Zinc
0 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe available on Slurrp Editorial's community profile

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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