Bengali kumror chokka
Romy Gill’s Borough Market recipe for a dry curry of diced pumpkin and black chickpeas, cooked in Bengali five-spice
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Ingredients
- 25g desiccated coconut
- 1 heaped tsp panch puran
- 2 whole red chillies
- 35g ginger, peeled and grated
- 500g pumpkin, peeled and diced into 3cm chunks
- 2 green chillies, slit into half
- 275g cooked black chickpeas, drained and rinsed
- 1 tsp sea salt
- 1 tsp sugar
- 1 tsp ground coriander
- 1 tbsp ghee
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