Mishtir Dokaner Kumror Torkari (Sweet Pumpkin)

Mishtir Dokaner Kumror Torkari is a Bengali culinary gem. ‘Mishti’ in Bengali means sweet, ‘Kumro’ refers to pumpkin, and ‘Torkari’ is a curry or vegetable preparation. This quintessential Bengali dish is sweet, spicy and savory. Infused with traditional spices from a Bengali pantry, the simplicity of the dish can be deceptive. The sweet pumpkin with the medley of spices is a celebration of the rich cultural heritage of Bengal. The dish typically uses ripe pumpkins, which impart a natural sweetness. That, complemented by the earthy flavors of panch phoron, a hint of chili for a balanced heat, the addition of jaggery or sugar that accentuates the sweetness, with a dash of ghee (clarified butter) at the end, adds a rich, buttery aroma, and makes this dish an irresistible part of any Bengali meal. Often prepared during festive occasions and family gatherings, Bengali Mishti Kumror Torkari is more than just a dish-it is a celebration of tradition, warmth, and the comforting flavors of home-cooked food. Its simplicity and delightful taste make it a favorite among both young and old. It is a perfect accompaniment to steamed rice or Indian flatbreads like luchi or paratha. Whether you are exploring Bengali cuisine for the first time or reminiscing about familiar flavors from childhood, this sweet pumpkin curry is going to be a memorable culinary experience. Try it today! @sarchakra

PREP TIME: 10 mins

COOK TIME: 25 mins

YIELDS: Serves 4

Ingredients

• Butternut squash (kumro or any squash) ½
• Potato 1
• Vegetable oil/Mustard oil 3 tbsp
• Bay leaf 1, cut into small pieces
• Dry red chili 1, broken
• Green chilies 3, chopped
• Asafetida a pinch
• Panch Phoron 1 tsp
• Black seeds ¼ tsp
• Salt to taste
• Sugar 1 tbsp
• Turmeric 2 tsp
• Red chili powder 2 tsp
• Onion 1 small, chopped
• Garlic 2 cloves, grated
• Ginger 1 tbsp, grated
• Tomato 1, large, chopped
• Bengali Garam Masala powder 2 tsp
• Ghee (optional- avoid if paleo) 1 tbsp

Method

• Peel the squash and cut into small bite size pieces. Rinse and keep aside. Wash and peel the potato and cut into small chunks. Keep aside.
• Heat mustard oil in a heavy-bottomed pan or kadhai until it starts to smoke slightly. This step is crucial to remove the raw smell of mustard oil and give the dish its authentic flavor. Reduce the heat and add the squash and potato pieces. Fry for 3-4 mins on medium heat till slightly golden. Set aside.
• To the remaining oil add asafetida, dry red chilies, Panch Phoron and black seeds. Let it splutter for a few seconds.
• Add the chopped onion. Cook for a couple of minutes until translucent.
• Add the garlic. Cook for a few seconds till the raw smell goes.
• Add salt, turmeric and red chili powder. Mix the spices into the onion and garlic mixture making sure it does not burn.
• Add the chopped green chilies and tomato. Cover and cook for 5-6 mins till the tomato is completely cooked and the spice mixture starts to release oil.
• Add the fried squash, potato and bay leaf. Sauté for 2-3 minutes until they begin to soften. Add the ginger. Stir well to coat with the oil and spices.
• Cover the pan and let the squash cook on low heat. Stir occasionally to prevent sticking. It will release some water, helping it to cook. If the mixture becomes too dry, add ¼ cup of water. Be cautious not to add too much, as the curry should not be watery. Cook the curry till the squash is tender.
• Add the sugar and Bengali Garam Masala to the curry. Mix and turn the heat high. Cook for a minute till the sauce is to desired consistency. Add the ghee if using. Turn the heat off.
• Serve Mishtir Dokaner Kumror Torkari with Rice or Luchi (Bengali Fried Flatbread)

Notes

Use ripe and sweet pumpkins for the best flavor. The sweetness of the pumpkin is key to this dish.

Adding a small amount of ghee at the end elevates the flavor (avoid if vegan). Grated coconut can also add texture and a subtle sweetness.

The balance between sweet and savory is crucial to any Bengali dish and particularly to this vegetarian dish. Taste and adjust the amount of sugar/jaggery based on the natural sweetness of the pumpkin.

The curry should be thick and not watery. Adjust the water content carefully during cooking and cook on high to reduce any excess water.

Mustard oil adds an authentic Bengali flavor, but if unavailable, use any neutral oil and finish with a bit of mustard oil at the end. Trust me, it is delicious!

Toasting the spices well helps to release their full aroma. Take care to see that the Panch Phoron, asafetida and black seeds crackle but not burn.

If like me, you love Bengali vegetarian food, try Bori Diye Bandhakophi , Niramish Chennar Dalna , Begun Pora (Roasted Eggplant), Bengali Shada Pulao

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