Kumro Dogar Pachmishali

Pumpkin vine cooked with a medley of vegetables

  • Cooking time
    90 mins
  • Calories
Recommended by
members who rated this recipe on Youtube

The sweet red pumpkin finds its way into Bengali meals in every imaginable form. Pumpkin flowers are, of course, a well known delicacy. Naturally, the pumpkin vine is much loved too. Its stalks are hollow, meaning they can hold flavourful liquids like a penne. The leaves are substantial, with a chewy texture when cooked, unlike spinach, pui (Malabar spinach), or other softer leaves, which lose their crunch completely once cooked.

This recipe with kumror doga (pumpkin vine) is a beloved family recipe passed on from my great-grandmother. It follows the standard panchmishali torkari format—no spices apart from the initial tempering with nigella—no onion, garlic, or even ginger. A bunch of vegetables just stew gently in their own juices until the whole thing comes together, slightly mushy but all vegetables still holding their shape and flavour.

What is a bit special here is the addition of coarsely ground lentils—masur dal in this case—that adds flavour and texture. That something with no spices or aromatics apart could taste this complex and layered is the true genius of Bengali cooking.

🌾 We've served kumro'r doga'r pachmishali today with the mildly fragrant Kataribhog rice from Amar Khamar.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.


5 servings
  • 120 g potato (4-cm cube)
  • 135 g sweet potato (4-cm cube)
  • 185 g pumpkin (4-cm cube)
  • 125 g jhinge (ridged gourd; 5-cm segments)
  • 180 g brinjal (5-cm segments)
  • 125 g kumro'r daata (pumpkin stems; 5-cm long)
  • 100 g kumror's pata (pumpkin leaves, roughly torn)
  • 35 g mosur dal (soaked 1 hour)
  • 5 pcs green chillies
  • 85 g mustard oil
  • 2 dried red chillies
  • 2 bay leaves
  • ½ tsp kaalo jeere (nigella seeds)
  • 10 g salt
  • 18 g sugar
  • 2 g turmeric


  1. Soak mosur dal in water. Set aside; we'll come back to it later.
  2. Wash the pumpkin vine thoroughly under running water and allow the excess water to drain. Now separate the leaves, stack a few together at a time, and tear them up roughly into smaller pieces. Clip off the tendrils and other smaller offshoots from the pumpkin stalk so that you are left with sections of the thicker stem. Destring the stem to remove the outer fibrous layer. Once all the stems have been destrung, bunch them together and chop into 4-cm long segments.
  3. Finish chopping the remaining vegetables: peel and cut the potatoes, sweet potato, pumpkin, brinjal and jhinge into 3-cm chunks.
  4. Add the soaked mosur dal to a grinder jar with 2 green chillies. Grind in short pulses so that you have a coarse mixture. Don't make it too smooth or you'll lose texture.
  5. Heat 15 g mustard oil in a kadai to start with. Fry the brinjal until golden with about ¼ tsp of salt, and set aside.
  6. Now add the remaining 70 g mustard oil to the pan. Temper with dried red chillies, bay leaves and kaalo jeere.
  7. Add the potatoes, sweet potato and pumpkin, and fry on low heat with the lid on for 2 mins.
  8. Add the kumro'r daata (stems) and continue frying for 2 more mins.
  9. Add the mosur dal paste along with salt and turmeric. Fry on low heat with the lid on for 2 mins.
  10. Next, add jhinge along with the sugar and fry for another minute before adding in the kumro'r pata (leaves).
  11. Continue cooking on low heat for about 15 mins.
  12. Add in the fried brinjal and 3 slit green chillies. Keep cooking until all the vegetables are done.
  13. We've served kumro'r doga'r pachmishali with plain mosur dal and fragrant Kataribhog rice.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Kumro Dogar Pachmishali

Pumpkin vine cooked with a medley of vegetables

  • 90 mins
  • 223
Viewers liked this

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
Viewers liked this

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
Viewers liked this

Potoler Khosha Bata

A spicy, fudgy mash made of pointed gourd (potol) peels.

  • 60 mins
  • 90
Viewers liked this
See all New recipes »
View all »

Kumro'r Jhaal

A quick and easy pumpkin stew infused with flavours of freshly ground coconut, green chillies and nigella seeds.

  • 30 minutes
  • kcal

Kumro'r Bora/Bhaja

Two easy, delicious pumpkin fries

  • 30 minutes
  • kcal

Uchhe-Kumro Bhaja

A bitter-sweet appetiser of bitter gourd stir-fried with sweet pumpkin: perfect for spring and summer

  • 20 minutes
  • kcal
View all »

Panchmishali Dal

This is the summery version of everyone's favourite 'bhaja' (roasted) mooger dal, this time loaded with a variety of summer vegetables

  • 40 minutes
  • 130

Panchmishali Torkari

A medley of winter vegetables, slow-cooked in their own juices

  • 90 minutes
  • kcal

Palong Shaaker Ghonto

A dry curry of spinach and winter vegetables, slow-cooked in their own juices.

  • 60 minutes
  • 163