This is a traditional Bengali style curry made with pumpkin leaves and few tender twigs. A whole lot of mixed veggies and some Mourola Mach are added to make this simple and delicious recipe. Mourola Mach are small river water fish also called Mola Carplet. This dish is cooked in mustard oil for an authentic touch.
I added some ghee to the end product to enhance the flavor. For a vegetarian version, substitute the fish with bori / mangodi (dried lentil dumplings), coconut and / or boiled black chickpeas. This regional dish is best enjoyed with hot steamed rice. However, you may also serve it with chapatti. So check out the step by step pictorial recipe to prepare it.
- 3-4 cups pumpkin leaves & tender twigs washed, drained & chopped
- 3-4 cups of mixed veggies (pumpkin, French beans, cauliflower, eggplant, radish, pointed gourd), chopped lengthwise
- 1 cup mourola maach, cleaned, rinsed & drained
- 3 tbsp. mustard oil
- 2 bay leaves
- 1 dry red chili
- 1 tsp. cumin seeds
- salt to taste
- 1 tsp. turmeric powder
- 1 tsp. cumin powder
- 1 tsp. ginger, grated
- 2 green chilies, slit
- 1 tsp. wheat flour mixed with 1/4 cup water to make a slurry
- 1 tsp. ghee
Marinate the fish with a pinch of salt and turmeric powder for 5 minutes. Heat 1 tbsp. oil in a pan / kadai and sauté them till it changes colour. Drain and keep aside.
Heat remaining oil and temper with cumin seeds, bay leaves and dry red chili. Sauté for a few seconds.
Then add all the chopped veggies and all the dry spices. Sauté for 4-5 minutes.
Now add the chopped greens and grated. ginger. Mix everything well. Cook, covered, on a low flame. Sprinkle some water at intervals and keep stirring.
When almost done, add the fried fish, slit green chilies and the slurry. Stir fry for a minute more and then add the ghee.
Give it a toss and keep it covered for 2-3 minutes. Serve with hot steamed rice or chapattis.
Marinate the fish with a pinch of salt & turmeric powder for 5 minutes.
Heat 1 tbsp. oil & sauté them till it changes colour. Drain & keep aside.
Heat remaining oil & temper with cumin seeds, bay leaves and dry
red chili. Sauté for a few seconds.
Add the chopped veggies & all the dry spices. Sauté for 4-5 minutes.
Add chopped greens & grated. ginger. Mix well & cook, covered, on a
low flame. Sprinkle some water at intervals & keep stirring.
When almost done, add the fried fish, slit green chilies ....
& the slurry. Sauté for a minute more.
Then add the ghee. Give it a toss & keep it covered for 2-3 minutes.
Serve with hot steamed rice or chapattis.
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