This is a traditional Bengali curry made with pumpkin leaves and few tender twigs. A whole lot of mixed veggies and some prawns are thrown in to make this simple and delicious recipe. It is cooked in mustard oil for an authentic touch and flavour.
I added some ghee to the end product to make it more flavourful. You may omit the prawns and use vadi (dried lentil dumplings) for the vegetarian version. This yummy side dish is best enjoyed with plain steamed rice.
- 2-3 cups pumpkin leaves & tender twigs washed, drained & chopped
- A cup each of mixed veggies (pumpkin, potato, french beans, radish, broad beans, eggplants, parwal), chopped lengthwise
- 3 tbsp. mustard oil
- 2 bay leaves
- 1 tsp. panch phoron (equal quantities of fennel, mustard, fenugreek, cumin & nigella seeds)
- 1/4 tsp. asafoetida (opt)
- 2 green chilies, slit
- 8-10 prawns, deveined & cleaned
- 1 tsp. ginger, grated
- salt to taste
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. ghee
Heat oil in a pan and temper with panch phoron, asafoetida, bay leaves and green chilies. Saute for a few seconds.
Add the prawns and ginger. Stir fry for 1-2 minutes. Then add all the mixed veggies and all the dry spices. Mix well and fry for 4-5 minutes. Add the chopped greens and twigs.
Combine everything well and cook, covered on a low flame. Keep stirring at intervals. You may sprinkle some water if required.
When done, switch off the flame and add the ghee. Give it a toss and keep it covered for 2-3 minutes. Serve as a side dish with rice or chapatis.