Which Bengali-style dish is described as a tempura made with pumpkin or marrow blossoms?

The Bengali-style dish described as a tempura made with pumpkin or marrow blossoms is kumro ful bhaja. The name refers to blossoms that are coated in a seasoned gram- or rice-flour mixture and deep-fried.

The dish is associated with Bengali cooking, where pumpkin flowers and marrow flowers are valued as seasonal ingredients. The blossoms are generally prepared simply so their delicate texture and vegetal flavor remain noticeable beneath the crisp coating.

This is a useful example of how the word tempura can be used comparatively rather than as a claim that the dish is Japanese. Japanese tempura traditionally uses a light batter, while kumro ful bhaja belongs to Bengali culinary practice and uses local spices and flour-based coating methods.

The other choices are different Bengali dishes. Dhokar dalna is a lentil-based preparation in gravy; aloo bhaja is fried potato; and begun bhaja is fried eggplant. Their names may all appear in discussions of Bengali food, but none specifically identifies fried pumpkin or marrow blossoms.