Recipe: at dinner Kumro Shaag Chorchori (Pumpkin Leaves Curry)

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Recipe: at dinner Kumro Shaag Chorchori (Pumpkin Leaves Curry)
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Recipe: 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. 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.

A dash of mustard oil 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.

Very mildly spiced like most vegetarian dishes in Bengali cuisine.

You can have Kumro Shaag Chorchori (Pumpkin Leaves Curry) using 13 ingredients and 7 steps. Here is how you achieve 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. It’s 2-3 tbsp. of mustard oil.

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

  4. It’s 2 of bay leaves.

  5. It’s 1-2 of green chilies, slit.

  6. You need 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. It’s 1 tsp. of turmeric powder.

  12. You need 1 tsp. of coriander-cumin powder.

  13. Prepare 1 tbsp. of kasundi / mustard paste.

You can prepare the same dish using squash or zucchini stems/stalks and leaves.

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 Shaag Chorchori (Pumpkin Leaves Curry) step by step

  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..

    1. If not using kasundi, them grind 1 tbsp. mustard seeds along with 1-2 green chilies and a pinch of turmeric powder.
  7. Instead of mustard paste, you can add 1 tsp. ghee to the end product.

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

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

The crunch of. 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 Saag-er Chorchori/Curried Red Pumpkin Greens - Bengali Dish. "Kumro/pumpkin, is ok, but the saag, really strange.

God knows how it tastes after being cooked or is it simple waste of time," that's what Mrs N was telling her friend when she heard about this recipe..

The leaves and the stem of the saag are a bit thorny.