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.
- 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
- 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
- Salt to Taste
Level of difficulty Easy
Preparation time 10mins
Cooking time 15mins
Cost Average budget
Wash and chop the methi saag (fenugreek leaves) finely.
Peel the skin of the pumpkin/squash and dice them in medium/small pieces.
Heat oil in a frying pan and add the panch phoron to it. Fry them till golden brown.
Add the fenugreek leaves, pumpkin, green chilli, salt and turmeric.
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.
Add the sugar and make the food go dry.
Ready to serve hot best with rice.
Like these recipes? Then you'll love
- Dumplings Without Using Suet 3.7/5 (496 Votes)
- Tomato Basil and Cheese scrambled... 3.7/5 (242 Votes)
- Healthy Ratatouille 3.7/5 (176 Votes)
- Baigan Choka (Caribbean Aubergine... 3.2/5 (198 Votes)
- Mango chutney 3.6/5 (161 Votes)
- Roast Squash with Pear and Kiwi... 3.6/5 (157 Votes)
- Parmentier de Confit de Canard 3.6/5 (148 Votes)
- Stuffed butternut squash 3.6/5 (156 Votes)