Methi Kumro (Pumpkin/Squash with Fenugreek Leaves)

By Joydeep Pal

One of the interesting mix between the Northern and Eastern Indian flavours, Methi Kumro is the most popular rendition of them. In Bengal we prefer to use the fresh green vegetables compared to our northern counterparts using the dried leaves. Thus, I have used fresh methi (fenugreek leaves) in this recipe. I have tried out this recipe using pumpkins, butternut squash with success. It is more like a combination of all the flavours. While squash and pumpkin provides the sweetness, the methi imbibes in the bitterness making it the perfect combo.

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Methi Kumro (Pumpkin/Squash with Fenugreek Leaves)

1 Picture

Stir-fry pumpkin

Pumpkin fried rice noodles

Ingredients

200gm fresh green Methi saag (fenugreek leaves)
1 medium sized Kumro (Pumpkin/Squash)
1 Green Chilli
6-7 tablespoons of Oil : Mustard oil(preferred)/Sunflower oil
Spices:
Panch phoron/Panchpuran: 1/3 tea-spoon
Cumin powder (Jeera): 1 table-spoon
Turmeric powder (Halud/Haldi): 1/2 tea-spoon
Sugar: 1/4 tea-spoon
Water
Salt to Taste

Details

servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Wash and chop the methi saag (fenugreek leaves) finely.

Step 2

Peel the skin of the pumpkin/squash and dice them in medium/small pieces.

Step 3

Heat oil in a frying pan and add the panch phoron to it. Fry them till golden brown.

Step 4

Add the fenugreek leaves, pumpkin, green chilli, salt and turmeric.

Step 5

Add cover and cook in low heat for 5 minutes, add water, mix them well and cook in medium flame/medium heat until the pumpkin/squash is soft and the water is reduced.