Recipe of Delicious Kumro Shaag Chorchori (Pumpkin Leaves Curry)

Kumro Shaag Chorchori (Pumpkin Leaves Curry) Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Check out Kumro Shaag Diye Chingri Chochhori (Pumpkin Greens with Shrimp) for a non veg recipe and Fenugreek Leaves with Vegetables (Methi Chochhori) for a vegetarian one. The earthiness of poppy seed paste.

Here is the best “Kumro Shaag Chorchori (Pumpkin Leaves Curry)" recipe we have found until now. This is gonna really delicious.

Ingredients of Kumro Shaag Chorchori (Pumpkin Leaves Curry)

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

So pumpkin greens it is in soups, curries and who knows what else I might invent!This recipe is an age old Bengali recipe my mum used to make.She cooked all kinds of greens - whether it was beet greens (beet shaak), spinach (palong shaak), malabar spinach (pui shaak), red spinach or Chinese.Pui Shaag - er Chochori is a typical Bengali dish.

Kumro Shaag Chorchori (Pumpkin Leaves Curry) 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.

8. Instead of mustard paste, you can add 1 tsp. ghee to the end product.

9. Bori (dried lentil dumplings) can also be substituted for prawns in the non-veg. version.

10. Apart from the veggies I have used, you can also add raw papayas, drumstick, carrots, beans and /or parwal (pointed gourd)..

Add mustard oil in a moderately hot pan.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.

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.Kumro Shaag Er Chorchori (Pumpkin Leaves Curry -.Aloo diye Shojne Data Chorchori (Potato - Drumsti.Chorchori or charchari is a great way to use up leftover vegetables from the fridge ( at least I do so).