Kumro Shaag Chorchori (Pumpkin Leaves Curry)
Kumro Shaag Chorchori (Pumpkin Leaves Curry)

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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 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.

Kumro Shaag Chorchori (Pumpkin Leaves Curry) is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Kumro Shaag Chorchori (Pumpkin Leaves Curry) is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have kumro shaag chorchori (pumpkin leaves curry) using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Kumro Shaag Chorchori (Pumpkin Leaves Curry):
  1. Prepare 2-3 cups Pumpkin leaves & tender twigs, washed, drained and chopped
  2. Prepare 2-3 tbsp. mustard oil
  3. Get 1 tsp. panch phoron (onion, fennel, fenugreek, mustard & cumin seeds)
  4. Get 2 bay leaves
  5. Make ready 1-2 green chilies, slit
  6. Get 8-10 bori / vadi (sun dried lentil dumplings)
  7. Prepare 1 tsp. ginger, grated
  8. Get 1 cup each of veggies (potatoes, pumpkin, raddish, eggplants, ridge gourd, broad beans), chopped lengthwise
  9. Prepare 1/2 cup frozen peas
  10. Make ready to taste salt
  11. Get 1 tsp. turmeric powder
  12. Take 1 tsp. coriander-cumin powder
  13. Make ready 1 tbsp. kasundi / mustard paste

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 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. I always enjoy a non-spicy leafy vegetable, because saagor green leafy vegetable is an essential part in Bengali Cuisine. Most of the parts of pumpkin are eatable, the flowers, the leaf, the shell, the seeds (roasted), and the shoots.

Steps to make Kumro Shaag Chorchori (Pumpkin Leaves Curry):
  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. - - 2. Instead of mustard paste, you can add 1 tsp. ghee to the end product. - - 3. Bori (dried lentil dumplings) can also be substituted for prawns in the non-veg. version. - - 4. Apart from the veggies I have used, you can also add raw papayas, drumstick, carrots, beans and /or parwal (pointed gourd).

I always enjoy a non-spicy leafy vegetable, because saagor green leafy vegetable is an essential part in Bengali Cuisine. Most of the parts of pumpkin are eatable, the flowers, the leaf, the shell, the seeds (roasted), and the shoots. The Kumror Chokka Recipe is a classic Bengali dish which is packed with flavours from panch phoran masala and spices and cooked in mustard oil. Kumror means pumpkin in bengali and is a very commonly used vegetable in the Bengali Cuisine. Pumpkin is a very nutritious vegetable, that is low in calories, rich in Vitamin A, potassium, manganese and lots of other essential minerals.  Serve.

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