An extremely simple chutney, yet full of flavours, it is made of tender pumpkin leaves. You must have noticed these pumpkin plants growing around everywhere. So if you happen to come across this plant, pluck out some tender leaves and prepare this traditional Bengali recipe which is usually enjoyed with plain steamed rice.
It is a grandmothers recipe and almost a forgotten one. One does not get to see such homemade recipes these days, unless you have an elderly person in your midst. Anyway, please go ahead and relish it as a spread on toast, parathas or as a dip with chips, khakras, papads or vegetable crudites. Do check below a step by step guide with pictures to prepare this amazing chutney.
- 10-12 tender Pumpkin Leaves, washed, drained & chopped
- 1 tsp. 4-5 garlic cloves, sliced
- 1 onion, chopped
- 2 green chilies
- 2 tbsp. mustard oil
- 1/2 tsp. kalonji (onion seeds)
- salt to taste
- 1/4 tsp. turmeric powder
- pinch of red chili flakes to garnish
Heat 1 tbsp. oil in a pan and fry the garlic till light brown. Then add the onion and green chilies. Saute till they turns slightly brown.
Add the chopped greens, salt, turmeric powder and 1/4 cup water. Cover and cook on a low flame till they turns soft and dry. Keep aside to cool.
Grind to a fine paste by adding very little water. It should not be too runny. Transfer to a serving bowl.
Heat the remaining oil in a pan and temper with kalonji. Saute for a few seconds and then pour this tempering over the prepared chutney.
Garnish with a sprinkle of red chili flakes and serve with hot steamed rice. It is traditionally had this way.
You may have it with chapatti, as a spread over bread / parathas or as a dip with some papads, croutons or chips.
This plant growing on the terrace of my parents home.
Pluck out few tender leaves. Wash and drain them.
Chop them roughly. Keep aside.
Heat oil in a pan and saute the garlic till light brown.
Add the onion and green chilies. Fry till they turn brown too.
Add the chopped greens, turmeric powder and salt to taste.
Add 1/4 cup water. Cover and cook on a low flame till dry.
After the water has evaporated. Keep aside to cool.
Grind to a fine paste by adding very little water.
Heat remaining oil and temper with kalonji (onion seeds).
Pour the tempering over the prepared chutney and garnish with
Traditionally it is had with plain steamed rice.