Posted on: October 12, 2021 Posted by: Joven Comments: 0
  • 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.

  • Serve Methi Kumro Recipe (Bengali Style Fenugreek Leaves and Pumpkin Stir Fry) along with Cholar Dal Recipe, and Steamed Rice for a simplified Bengali themed weekday lunch.

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