Easiest Way to Refreshing at dinner Kumro Shaag Chorchori (Pumpkin Leaves Curry)

Easiest Way to Refreshing at dinner Kumro Shaag Chorchori (Pumpkin Leaves Curry) Delicious, fresh and tasty.

Kumro Shaag Chorchori (Pumpkin Leaves Curry). Wash the pumpkin leaves under running water. Heat a Pan and slightly fry the dal vadi until it turns little brown, remove from heat and keep aside. Pumpkin plants is a very versatile and healthy vegetable.

About Chingri Maach diye Kumro Shaag Er Chorchori - Bengali Style Recipe.

This is a traditional Bengali curry made with pumpkin leaves and few tender twigs.

Kumro Shaag Er Chorchori (Pumpkin Leaves Curry - Bengali Style) Here is yet another traditional Bengali chorchori (curry) made with tender pumpkin leaves and few tender twigs.

You can have Kumro Shaag Chorchori (Pumpkin Leaves Curry) using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Kumro Shaag Chorchori (Pumpkin Leaves Curry)

1. It’s 2-3 cups of Pumpkin leaves & tender twigs, washed, drained and chopped.

2. You need 2-3 tbsp. of mustard oil.

3. You need 1 tsp. of panch phoron (onion, fennel, fenugreek, mustard & cumin seeds).

4. You need 2 of bay leaves.

5. It’s 1-2 of green chilies, slit.

6. Prepare 8-10 of bori / vadi (sun dried lentil dumplings).

7. You need 1 tsp. of ginger, grated.

8. Prepare 1 cup of each of veggies (potatoes, pumpkin, raddish, eggplants, ridge gourd, broad beans), chopped lengthwise.

9. Prepare 1/2 cup of frozen peas.

10. Prepare to taste of salt.

11. You need 1 tsp. of turmeric powder.

12. Prepare 1 tsp. of coriander-cumin powder.

13. You need 1 tbsp. of kasundi / mustard paste.

A whole lot of mixed vegetables are thrown in along with some fried bori / dried lentil dumplings to give some crunch to this simple, yet delicious recipe.

A Chorchori (vegetable medley) is a traditional dish from eastern India that is perfect for using up those extra little bits of vegetables.

A dash of mustard oil kumro saag er chorchori / pumpkin leaf & vegetable mish mash There are abundant varieties of saag or leafy vegetables in India; variation in taste, texture and the technique of cooking.

I always enjoy a non-spicy leafy vegetable, because saag or green leafy vegetable is an essential part in Bengali Cuisine.

Kumro Shaag Chorchori (Pumpkin Leaves Curry) instructions

1. Heat oil in a pan and fry the bori / vadi till golden colour. Drain and keep aside. Temper the same oil with bay leaves and panch phoron. Saute till it stops spluttering..

2. Add the ginger and green chilies..

3. Add all the veggies and turmeric powder. Saute till light brown..

4. Add chopped twigs, greens, salt, fried vadi, coriander-cumin powder & green peas. Mix everything well. Cover and cook till done. Sprinkle water at intervals..

5. When done, add kasundi & mix well. Stir fry for a few seconds..

6. Serve as a side dish with rice or chapatis..

7. 1. If not using kasundi, them grind 1 tbsp. mustard seeds along with 1-2 green chilies and a pinch of turmeric powder.

8. Instead of mustard paste, you can add 1 tsp. ghee to the end product.

9. Bori (dried lentil dumplings) can also be substituted for prawns in the non-veg. version.

10. Apart from the veggies I have used, you can also add raw papayas, drumstick, carrots, beans and /or parwal (pointed gourd)..

Kumro shaak stir-fried with moong dal.

And then my favorite, Grandma's Kumro shaak er chorchori.(Pumpkin greens with mustard and poppy seed paste).

The earthiness of poppy seed paste.

Kumro Pata Torkari or call it Kumro Pata Chorchori is a quintessential Bengali pure veg curry, prepared with assorted veggies and pumpkin leaves along with pumpkin stems.

It is a simple comfort meal when paired with rice.