Kumror Chakka/Pumkin Curry

Ingredients:

1. Pumpkin/kumro - 400 gms (cut into small cubes).
2. Aloo/potato - 1 large (cut into small cubes).
3. Black chickpeas/Kala Chana - 1/2 cup.
4. Coriander powder - 1 tsp.
5. Cumin powder - 1 tsp.
6. Turmeric powder - 1 tsp.
7. Ginger paste - 1 tsp.
8. Red chili powder -  1/2 tsp.
9. Sugar - 1 tsp (in case the pumpkin is not sweet).
10. Panchphoron - 1 tsp  ( a mix of five spices like fenugreek seeds, cumin seeds, nigella seeds, fennel seeds and black mustard seeds.).
11. Salt to taste.
12. Oil - 2 and 1/2 tbsp for cooking .
13. Grated coconut - 1  tbsp.
14. Bay leaf - 1.
15. Dry red chili - 1.

 Method:

1. Soak black chickpeas/Kala Chana in water overnight. Pressure cook with salt till soft.Keep aside.
2. Heat oil in a cooking pot/Kadhai and add seasoning of bay leaf, panchphoron and dry red chilli.
3. When they begin to splutter, add potato  and black chickpeas/Kala Chana black chickpeas/Kala Chana under low flame for 5 minutes. ( sprinkle water if needed).
4. Add ginger paste and fry for a minute or two minutes.
5. Add Pumpkin ,coriander powder, cumin powder, red chili powder, Turmeric, and mix.  Continue frying.
6. Add grated coconut . Cook covered on medium heat for 3-4 minutes. If the mixture turns dry, add 1/2 cup of water.
7. Add salt & sugar. Cook covered until potatoes and pumpkins are cooked through. 
8. Serve hot with roti or rice. Enjoy your meal.