Jute leaves curry with pumpkin-potato-sundried lentil dumplings

Name: Jute leaves curry with pumpkin-potato-sundried lentil dumplings
Cuisine: Indian
Ingredients: 2 cups chopped jute leaves; 1 cup pumpkin cubed; 1 cup potato cubed; 6 sun dried lentil dumplings; 1 tsp panchforon; 1 dry chilli; 1 tsp turmeric powder; 1 slit green chilli; 1 tsp ginger paste; Salt as required; 1 tsp Sugar; Mustard oil as required

Disha D'Souza @cook_12047897

#vegan
Jute leaves are good for health and helps in digestion problems. This curry is a traditional and very old recipe of bengali. This dish can be absolutely delightful if prepared right. Beautiful aroma of panch foron goes well with jute leaves. Sun dried lentil dumplings are added to give an amazing taste to the dish. It is very easy to prepare and easy to digest. Bengali meal is incomplete without chorchori. So guys please try this light chorchori
during hotdays.

Disha D'Souza @cook_12047897

Saved

Ingredients

2 cupschopped jute leaves
1 cuppumpkin cubed
1 cuppotato cubed
6sun dried lentil dumplings
1 tsppanchforon
1dry chilli
1 tspturmeric powder
1slit green chilli
1 tspginger paste
Salt as required
1 tspSugar
Mustard oil as required

Saved

Steps

1

Heat oil in a kadai.
2

Shallow fry the lentil dumplings and keep aside.
3

Heat oil in a kadai and add panch foron and dry chilli for seasoning.
4

Add pumpkin and potato and stir for sometime.
5

Add turmeric powder, salt, sugar, ginger paste, slit green chilli, stirring continuously.
6

Sprinkle some water.
7

Add jute leaves and lentil dumplings.
8

Cover the lid and cook for sometime on medium flame.
9

Serve with rice.