Methi Kumro Recipe - Bengali Style Fenugreek Leaves and Pumpkin Stir Fry
Bengali Style Pumpkin stir fry with Fenugreek leaves - a side dish that can be prepared quickly for a weekday meal or you can even pack for your Lunch Box.
Methi Kumro Recipe is a delicious bengali style fresh fenugreek leaves stir fry with pumpkin. It gets done within no time and makes use of very few easy to available ingredients from the pantry. The simple tempering of panch phoron adds a great flavour to the dish.
The veggies are cooked in mustard oil with just turmeric and cumin powder, which keeps the flavours clean and helps in keeping the nutrition quotient of the ingredients intact.
If you like this recipe, here are a few more Bengali Recipes such as:
- 2 cups Kaddu (Parangikai/ Pumpkin) , cut into cubes
- 1.5 cups Methi Leaves (Fenugreek Leaves) , roughly chopped
- 2 Green Chillies , finely chopped
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Cumin powder (Jeera)
- 1 Dry Red Chilli
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1/4 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Kalonji (Onion Nigella Seeds)
- 1/4 teaspoon Fennel seeds (Saunf)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 tablespoon Mustard oil
- Salt , to taste
How to make Methi Kumro Recipe - Bengali Style Fenugreek Leaves and Pumpkin Stir Fry
To begin making the Methi Kumro Recipe (Bengali Style Fenugreek Leaves and Pumpkin Stir Fry), clean, deseed the yellow pumpkin and cut them into bite sized cubes and keep aside.
Likewise, clean the fenugreek leaves, roughly chop them and keep aside.
Heat mustard oil in a pan, and bring it to the smoking point.
To this add the dried red chilli and panch phoron spices - mustard, cumin, fennel, fenugreek and onion seeds. Let it crackle.
Add the pumpkin cubes and saute for 2 minutes. Add in the turmeric, cumin powder, season with salt and mix well.
Add in the fenugreek leaves and mix well. Close it with a lid and let the pumpkin cubes cook till soft yet retaining its shape.
Pumpkin will release a lot of water, so once the cubes are cooked well, increase the heat, saute until the water from the dish totally evaporates and you have a dry sabzi.
Once the veggies are dry and well coated with spices, switch off the heat.