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

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, kumro shaag chorchori (pumpkin leaves curry). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

How to make Kumro Shaag/Shaak Curry. Learn how to make this simple curry from the leaves of the pumpkin or squash plant. The earthiness of poppy seed paste.

Kumro Shaag Chorchori (Pumpkin Leaves Curry) is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Kumro Shaag Chorchori (Pumpkin Leaves Curry) is something that I have loved my entire life. They are fine and they look fantastic.

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

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

Add mustard oil in a moderately hot pan. Saag or green leafy veggies are an integral part of Bengali cuisine. There are numerous different varieties of saag. They vary in taste, texture and the way they are cooked.

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).

Saag is an item you start with in a multiple course bengali meal. Pui Shaag - er Chochori is a typical Bengali dish. Chorchori in Bengali - a medley of vegetables, cooked over low heat The Botanical name of Pui Shaag is Basella alba. It is also known as Malabar spinach, Red vine The leaves need to be broken from the soft stem and chopped into small pieces. Delicious Kumro Pata Bata (Pumpkin Leaves Chutney.

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