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Tuesday, 5 April 2016

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 off with the addition of mustard paste. It is best relished with plain steamed rice. Please check below a step by step guide with pictures to prepare it.







  • 2-3 cups Pumpkin leaves & tender twigs, washed, drained and chopped
  • 2-3 tbsp. mustard oil
  • 1 tsp. panch phoron (onion, fennel, fenugreek, mustard & cumin seeds)
  • 2 bay leaves
  • 1-2 green chilies, slit
  • 8-10 bori / vadi (sun dried lentil dumplings)
  • 1 tsp. ginger, grated
  • A cup each of veggies (potatoes, pumpkin, raddish, eggplants, ridge gourd, broad beans), chopped lengthwise
  • 1/2 cup frozen peas
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1 tbsp. kasundi / mustard paste






          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.

          Add the ginger and green chilies. Saute for a few seconds and then add all the veggies (except green peas) and turmeric powder. Stir fry on a low flame till light brown.

          Add the chopped greens, twigs, green peas, fried vadi, salt and coriander-cumin powder. Cover and cook on a low flame. 

          Sprinkle water at intervals and cook till the veggies turns soft. When done, add the kasundi / mustard paste. 

          Mix well and stir fry for a few seconds. Switch off the flame and serve with plain steamed rice. It can also be had with chapattis. There is absolutely no harm in it.


Note--
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, 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).





                            Pumpkin plant growing on the terrace of my parents home.




                            Take few tender twigs and leaves. Chop them as shown.




                           Chop all the veggies lengthwise as shown.




                        Heat oil in a pan and fry the bori / vadi till golden in colour. Drain 
                        and keep aside.




                           Temper the same oil with panch phoron and bay leaves.




                             Add the ginger and green chilies.





                           Add all the veggies and turmeric powder.




                            Saute till light brown.




                           Add chopped twigs, greens, salt, fried vadi, coriander-cumin 
                           powder and green peas. Mix everything well.
                        




                           Cover and cook till done. Sprinkle water at intervals.




                            When done, add kasundi / mustard paste and mix well. Stir fry 
                            for a few seconds and take off the flame. 




                             Serve as a side dish with rice or chapattis.







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