Mourola Mach diye Kumro Shaag Er Chorchori (Pumpkin Leaves Curry - Non Veg. Bong style)

 

                   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. 

Kumro Shaag / Shaak Chingri Chorchori (Pumpkin Leaves cooked with Mixed Veggies & Prawns - Bong Style)

 

          This is a traditional Bengali style curry made with pumpkin leaves and few tender twigs. A whole lot of mixed veggies and some prawns are added to make this simple and delicious recipe. It 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 prawns with mangoidi (dried lentil dumplings). This yummy side dish is best enjoyed with hot steamed rice or chapatti. So check out the step by step pictorial recipe to prepare this Bong delicacy.

• 3-4 cups pumpkin leaves & tender twigs washed, drained & chopped
• A cup each of mixed veggies (pumpkin, French beans, cauliflower, radish, eggplant, parwal), chopped lengthwise
• 3 tbsp. mustard oil
• 2 bay leaves
• 2 dry red chilies
• 1 tsp. panch phoron (equal quantities of fennel, mustard, fenugreek, cumin & nigella seeds)
• 2 green chilies, slit
• 10-12 prawns, deveined & cleaned
• 1 tsp. ginger, grated
• salt to taste
• 1 tsp. turmeric powder
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tsp. wheat / plain / gram flour mixed with 1/4 cup water to make a slurry
• 1 tsp. ghee

          Heat 1 tbsp. oil in a pan / kadai and sauté the prawns till it changes colour. Drain and keep aside. 

          Heat remaining oil and temper with panch phoron, bay leaves and dry red chilies. Sauté for a few seconds. 

          Then add the French Beans, Parwal (Pointed Gourd), cauliflower, radish and turmeric powder. Sauté for 2-3 minutes. 

          Now add the pumpkin, eggplant, green chilies and grated ginger. Mix everything well and stir fry for 2-3 minutes. 

          Then add salt, coriander powder and cumin powder. Give it a stir and add the chopped greens along with the twigs. Combine everything well and cook, covered on a low flame. Sprinkle some water and keep stirring at intervals. 

          When almost done, add the fried prawns and the slurry. Stir fry for a minute more and add the ghee. Give it a toss and keep it covered for 2-3 minutes. Serve as a side dish with hot steamed rice or chapattis. 

                                 Choose the tender leaves and twigs for this recipe.

                      Heat 1 tbsp. oil & sauté the prawns till it changes colour. keep aside. 

 

                        Heat remaining oil & temper with panch phoron, bay leaves & dry red 

                        chilies. Sauté for a few seconds. 

                         Add French Breans, Parwal, cauliflower, radish & turmeric powder. 

                         Sauté for 2-3 minutes. 

                     Add the pumpkin, eggplant, green chilies & grated ginger. Mix well and

                     stir fry for 2-3 minutes. 

                           Then add salt, coriander powder & cumin powder. Give it a stir.

                     Add the chopped greens & the twigs. Mix well & cook, covered on a low 

                      flame. Sprinkle some water and keep stirring at intervals. 

     

                                  When almost done, add the fried prawns....

                                  and the slurry. Stir fry for a minute more....

                           and add the ghee. Give it a toss & keep it covered for 2-3 minutes. 

                                  Serve as a side dish with hot steamed rice or chapattis. 

Kumro Patay Chingri Paturi (Prawns steam cooked in Pumpkin Leaves - Bengali Style)

 

          Paturi typically is a traditional Bong delicacy were fish of any kind is steam cooked. It is sometimes steamed in banana leaf or pumpkin leaves. So this is the latter version, which is an age old recipe, not much heard of. However, such dishes are still prepared in few Bengali homes. Besides steaming, it can also be pan fried. 

          It is an extremely easy, simple and an unique recipe that is so yummy and goes well with hot steamed rice. You also get to eat the leaves as well. A drizzle of some extra mustard oil to the end product enhances the flavor of the dish. So check out the step by step pictorial recipe to prepare this classic humble dish.

• 15-20 prawns, cleaned & deveined 
• 2-3 tbsp. fresh grated coconut 
• 2 tbsp. mustard paste
• 2 green chilies, chopped
• 1-2 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 1 tbsp. mustard oil
• 1/4 tsp. turmeric powder
• salt to taste
• extra fresh green chilies
• extra mustard oil
• few pumpkin leaves, washed & pat dried

            Marinate the prawns with the mustard paste, yoghurt, salt, turmeric powder, mustard oil, coriander leaves, coconut and chopped green chilies for 10 minutes.

           Take 2-3 pumpkin leaves, (depending on their size). Place little of the prawn mix in the centre along with a chili on the top. 

          Gently fold it into a parcel and tie with a thread. Do the same with rest of the prawn mix.

          Arrange the parcels on a greased steamer and steam on a medium heat for 15 minutes. When done, discard the string and open the parcels. 

          Serve them with hot steamed rice with a drizzle of some extra mustard oil if you wish.

                    Mix the prawns with the mustard paste, yoghurt, salt, turmeric powder, 

                    mustard oil, coriander leaves, coconut & chopped green chilies. 

                       Take 2-3 pumpkin leaves. Place little of the prawn mix in the centre along 

                       with a chili.

                                 Gently fold it & tie with a string.

                                 Steam for 15 minutes. When done, discard the string.

                  Serve with hot steamed rice with a drizzle of extra mustard oil if you wish.. 

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.