Kumro Pata Chingri Bata (Pumpkin Leaves - Prawns Chutney - Bong Style)

 

           An extremely simple chutney, yet full of flavours, it is made of tender pumpkin leaves and prawns. 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 & a healthy Bong recipe which is typically served with hot steamed rice. 

          It is an age old recipe and almost a forgotten one. It is purely a homemade recipe, not found in any restaurants. For a veg. version, just omit the prawns. So do give it a try by checking out the step by step pictorial recipe to prepare this amazing chutney.

• 10-12 tender Pumpkin Leaves, washed, drained & chopped
• 10-15 prawns, cleaned & deveined
• 4-5 garlic cloves, chopped
• 2-3 fresh green / red chilies, chopped
• 2 tbsp. + 1 tsp. mustard oil
• 1/2 tsp. nigella seeds (kalonji)
• salt to taste
• 1/4 tsp. turmeric powder

          Heat 1 tbsp. oil in a pan and fry the prawns along with a pinch of salt and turmeric powder. Keep aside. 

          Heat remaining oil and temper with nigella seeds. Then add the garlic and fresh green / red chilies. Sauté till light brown. 

          Add the chopped greens, salt, turmeric powder and 1/4 cup water. Cover and cook on a low flame till dry. Keep aside to cool.

          Blend the greens along with the fried prawns to a fine paste without adding any water in a food processor. Serve with hot steamed rice and a drizzle of raw mustard oil.

         

                      Heat 1 tbsp. oil & fry the prawns along with a pinch of salt & turmeric 

                      powder. Keep aside. 

                       Heat remaining oil & temper with nigella seeds. Add garlic & green / red                                           chilies. Sauté till light brown. 

                             Add the chopped greens, salt, turmeric powder & 1/4 cup water. 

                                  Cover & cook on a low flame till dry. Keep aside to cool.

                                  Blend the sautéed greens along with the fried prawns......

         

                                 ..... to a fine paste without adding any water in a food processor. 

                                Serve with hot steamed rice and a drizzle of raw mustard oil.

Kumro Pata Bata (Pumpkin Leaves Chutney / Paste - Bengali Style)

          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 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, go ahead and relish it as a spread on toast, parathas or as a dip with chips, khakhra, papad or vegetable crudités. So check out the step by step pictorial recipe to prepare this amazing chutney.

• 10-12 tender Pumpkin Leaves, washed, drained & chopped
• 4-5 garlic cloves, sliced
• 1 onion, chopped
• 2 green chilies
• 2 tbsp. mustard oil
• 1/2 tsp. kalonji (nigella 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. Sauté 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. Sauté 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 & drain them.

                                  Chop them roughly. Keep aside.

                                  Heat oil & sauté garlic till light brown.

                                  Add onion & green chilies. Fry till they turn brown too.

                                 Add chopped greens, turmeric powder & salt to taste.

                                  Add 1/4 cup water. Cover & cook on a low flame .......

                                 ....... till dry.

                                 Grind to a fine paste by adding very little water. 

                                 Heat remaining oil & temper with kalonji (onion seeds).

                          Pour the tempering over the chutney & garnish with chili flakes. 

                          Traditionally it is had with hot steamed rice.

Kumro Pata Bora (Pumpkin Leaves Pakoras / Fritters - Bengali Style)

       
          These amazing Pumpkin leaves can be made into many delicious recipes like curry, chutney and now these delicious pakoras / fritters. You must have come across them, growing almost everywhere. Just pick up some tender leaves and make these yummy pakoras and relish them as appetizers with some chutney / sauce as an evening tea-time snack or as an accompaniment to dal-rice combo. So check out the step by step pictorial recipe to prepare this traditional Bengali delicacy.

• 10-12 Pumpkin Leaves, chopped
• 1/2 cup besan (gram flour)
• 1/4 cup rice flour
• 1 tsp. nigella seeds (kalonji)
• pinch of baking soda
• salt to taste
• 1/2 tsp. turmeric powder
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tsp. ginger, grated
• oil to deep fry / shallow fry

          In a bowl, combine together all the above mentioned ingredients (except oil). Add required quantity of water and prepare a thick batter. keep aside for 10 minutes.

          Heat oil in a pan and drop spoonful of the batter. Fry on a low flame on all sides till light golden in colour. 

          Drain on a tissue paper and serve hot with sauce or chutney as an appetizer or as a side dish with rice-dal combo.

                                 Pumpkin plant growing on the terrace of my parents home.

                                  Take few tender leaves. Wash & rinse them.

                                  Chop them roughly. 

                   In a bowl, take besan, rice flour, salt, turmeric powder, ginger, green chilies, 
                   onion, nigella seeds & baking soda.

                     Add chopped greens & make a batter with required quantity of water.

                                Heat oil & drop spoonful in it. Fry till light golden in colour.

                                 Drain on a tissue paper.

                   Serve them hot with some chutney / kasundi as an appetizer, as an evening
                   tea-time snack or as an accompaniment to dal-chawal.

Kumro Shaag Er Dal (Pumpkin Leaves Lentil Curry - Bengali Style)

          This is a Bong style traditional homemade delicacy where tender pumpkin twigs and leaves are cooked with moong dal (split green gram). It is tempered in mustard oil for an authentic flavor. This is then relished with hot steamed rice and with a spoonful of ghee drizzled over it. I recommend you all to try this recipe and present an interesting dish on your dining table. So check out the step by step pictorial recipe to prepare it.

          Actually I had the opportunity of trying out this yummy (almost forgotten) recipe when I went to visit my parents in India (Hyd). There is an abundance of this amazing plant growing on the terrace and I lost no time in preparing all the wonderful dishes with every part of this plant - leaves, twigs, flowers & pumpkin. 

• 10-12 pumpkin leaves & tender twigs, washed, drained & chopped
• 1/2 cup split moong dal (green gram), dry roasted & soaked for an hour
• 2 tbsp. mustard oil
• salt to taste
• 1/2 tsp. turmeric powder
• 1-2 dry red chilies, broken
• 1 tsp. panch phoron (equal quantities of fennel, fenugreek, cumin, mustard & nigella seeds)
• 1 tsp. ghee

          Pressure cook the soaked lentils, chopped pumpkin leaves and turmeric powder in 2 cups water for 4-5 whistles. 

          Heat oil in a pan and temper with dry red chilies and panch phoron. Sauté for a few seconds till it stops spluttering.

          Now add the boiled dal and salt. Bring it to a boil and simmer on a low flame for 2-3 minutes. 

          When done, add ghee and serve with hot steamed rice, accompanied with papad or aloo bhaja (fried potatoes).

                                  Choose few tender pumpkin leaves & twigs.

                                  Chop them & soak in water for a couple of minutes.

                                  Roast moong dal till light brown.

                                 Soak in water for 30 minutes. 

                       Pressure cook along with chopped leaves / twigs & turmeric powder

                       in 1 cup water for 4-5 whistles.

                                  Heat oil & temper with red chilies & panch phoron.

                      Add boiled dal & salt. Simmer for 2-3 minutes. When done, add ghee.
                     

                                 Serve with hot steamed rice.