How to Prepare Super Quick Homemade Kumro Shaag Chorchori (Pumpkin Leaves Curry)
Hello everybody, it is Louise, welcome to our recipe site. Today, we're going to prepare a distinctive dish, How to Make Speedy Kumro Shaag Chorchori (Pumpkin Leaves Curry). It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Kumro Shaag Chorchori (Pumpkin Leaves Curry), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kumro Shaag Chorchori (Pumpkin Leaves Curry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin 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 it.
#greenveg - This is a traditional Bengali 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. It is cooked in mustard oil for an authentic touch and finished off with the addition of mustard paste. It is best relished with plain steamed rice.
Ingredients and spices that need to be Get to make Kumro Shaag Chorchori (Pumpkin Leaves Curry):
- 2-3 cups Pumpkin leaves & tender twigs, washed, drained and chopped
- 2-3 tbsp. mustard oil
- 1 tsp. panch phoron (onion, fennel, fenugreek, mustard & cumin seeds)
- 2 bay leaves
- 1-2 green chilies, slit
- 8-10 bori / vadi (sun dried lentil dumplings)
- 1 tsp. ginger, grated
- 1 cup each of veggies (potatoes, pumpkin, raddish, eggplants, ridge gourd, broad beans), chopped lengthwise
- 1/2 cup frozen peas
- to taste salt
- 1 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1 tbsp. kasundi / mustard paste
Instructions to make Kumro Shaag Chorchori (Pumpkin Leaves Curry)
- 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.
- Add the ginger and green chilies.
- Add all the veggies and turmeric powder. Saute till light brown.
- Add chopped twigs, greens, salt, fried vadi, coriander-cumin powder & green peas. Mix everything well. Cover and cook till done. Sprinkle water at intervals.
- When done, add kasundi & mix well. Stir fry for a few seconds.
- 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).
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