Kumro Shaag Chorchori (Pumpkin Leaves Curry)
#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.
Kumro Shaag Chorchori (Pumpkin Leaves Curry)
#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.
Cooking Instructions
- 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.
- 7
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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