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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, kumro shaag chorchori (pumpkin leaves curry). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Kumro Shaag Chorchori (Pumpkin Leaves Curry) is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Kumro Shaag Chorchori (Pumpkin Leaves Curry) is something that I have loved my whole life.

Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! Kumro Shaag Chorchori (Pumpkin Leaves Curry) Bethica Das Sharjah (UAE) #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.

To begin with this 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 cook that.

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

Kumro Pata Torkari or call it Kumro Pata Chorchori is a quintessential Bengali pure veg curry, prepared with assorted veggies and pumpkin leaves along with pumpkin stems. It is a simple comfort meal when paired with rice. Very mildly spiced like most vegetarian dishes in Bengali cuisine. Kumro Shaag Er Chorchori (Pumpkin Leaves Curry - Bengali Style) Here is yet another traditional Bengali chorchori (curry) made with tender pumpkin leaves and few tender twigs.

Instructions 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).

Very mildly spiced like most vegetarian dishes in Bengali cuisine. Kumro Shaag Er Chorchori (Pumpkin Leaves Curry - Bengali Style) Here is yet another traditional Bengali chorchori (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. This is a traditional Bengali curry made with pumpkin leaves and few tender twigs.

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