Recipe: Perfect Kumro Shaag Chorchori (Pumpkin Leaves Curry)

Recipe: Perfect Kumro Shaag Chorchori (Pumpkin Leaves Curry) Delicious, fresh and tasty.

Kumro Shaag Chorchori (Pumpkin Leaves Curry). How to make Kumro Shaag/Shaak Curry. Learn how to make this simple curry from the leaves of the pumpkin or squash plant. The earthiness of poppy seed paste.

First cut the pumpkin greens or kumro saag into small pieces.

Add mustard oil in a moderately hot pan.

Kumro Shaag Chorchori (Pumpkin Leaves Curry). #greenveg - This is a traditional Bengali curry made with tender pumpkin leaves and few tender twigs.

You can have Kumro Shaag Chorchori (Pumpkin Leaves Curry) using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Kumro Shaag Chorchori (Pumpkin Leaves Curry)

1. Prepare 2-3 cups of Pumpkin leaves & tender twigs, washed, drained and chopped.

2. You need 2-3 tbsp. of mustard oil.

3. Prepare 1 tsp. of panch phoron (onion, fennel, fenugreek, mustard & cumin seeds).

4. You need 2 of bay leaves.

5. You need 1-2 of green chilies, slit.

6. It’s 8-10 of bori / vadi (sun dried lentil dumplings).

7. You need 1 tsp. of ginger, grated.

8. It’s 1 cup of each of veggies (potatoes, pumpkin, raddish, eggplants, ridge gourd, broad beans), chopped lengthwise.

9. You need 1/2 cup of frozen peas.

10. It’s to taste of salt.

11. It’s 1 tsp. of turmeric powder.

12. You need 1 tsp. of coriander-cumin powder.

13. You need 1 tbsp. of kasundi / mustard paste.

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.

Pui Shaag - er Chochori is a typical Bengali dish.

Chorchori in Bengali - a medley of vegetables, cooked over low heat The Botanical name of Pui Shaag is Basella alba.

It is also known as Malabar spinach, Red vine The leaves need to be broken from the soft stem and chopped into small pieces.

Kumro Shaag Chorchori (Pumpkin Leaves Curry) step by step

1. 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..

2. Add the ginger and green chilies..

3. Add all the veggies and turmeric powder. Saute till light brown..

4. Add chopped twigs, greens, salt, fried vadi, coriander-cumin powder & green peas. Mix everything well. Cover and cook till done. Sprinkle water at intervals..

5. When done, add kasundi & mix well. Stir fry for a few seconds..

6. Serve as a side dish with rice or chapatis..

7. 1. If not using kasundi, them grind 1 tbsp. mustard seeds along with 1-2 green chilies and a pinch of turmeric powder.

8. Instead of mustard paste, you can add 1 tsp. ghee to the end product.

9. Bori (dried lentil dumplings) can also be substituted for prawns in the non-veg. version.

10. Apart from the veggies I have used, you can also add raw papayas, drumstick, carrots, beans and /or parwal (pointed gourd)..

Saag or green leafy veggies are an integral part of Bengali cuisine.

There are numerous different varieties of saag.

They vary in taste, texture and the way they are cooked.

Saag is an item you start with in a multiple course bengali meal.

Chorchori or charchari is a great way to use up leftover vegetables from the fridge ( at least I do so).