KUMRO SAAG ER CHORCHORI / PUMPKIN LEAF & VEGETABLE MISH MASH

 

There are abundant varieties of saag or leafy vegetables in India; variation in taste, texture and the technique of cooking. I always enjoy a non-spicy leafy vegetable, because saag or green leafy vegetable is an essential part in Bengali Cuisine. Here, saag (pumpkin leaves) cooked with other vegetables, but no onion or garlic used here, although gave a very appetizing flavorsome dish, which goes very well as a side dish with steamed rice. I don't have 'Bori' here, so I could not use  it in my dish, but it gives a nice taste. Even if, you dont use bori also, it will be a delectable dish. Mustard and poppy seeds paste deliver an authentic twist in this leafy vegetable mish mash.

INGREDIENTS:
1 lb / 500 gm Pumkin Leaves with Soft Stems
3 medium sized Potatoes
2 medium Eggplants
3 medium sized Ridge Gourds
6-8 Daler Bori (sun-dried lentil dumplings) - optional
1 medium Radish
1 tsp Panch Phoron (mixture of mustard, cumin, nigella, fennel and fenugreek seeds)
1 tsp Turmeric powder
1/2 tsp Cumin powder
5-6 Green Chillies, cut in slits
1 medium Tomato (chopped)
1 tsp Poppy seed paste
1 tbsp Mustard paste
1 tbsp Sugar
4 tbsps Mustard Oil
Salt to taste

METHOD:

Finely chop pumpkin leaves and cut the soft stems of pumpkin in 2" long. One spring like stem attachment will be there, discard those. Wash thoroughly. Keep aside.

Cut potatoes, eggplants and ridge gourds in medium sized cubes. Cut radish in 1" thin slices. Set aside.

Heat 1 tbsp mustard oil in a wok. Fry bori for 2 minutes. Remove boris from the wok. Keep aside.

Heat remaining mustard oil in the same wok. Add panch phoron in it. When it splutters, add potato, radish, ridge gourd, eggplant and green chillies. Cover and fry for 5 minutes on medium heat. Stir occasionally. 

Now add turmeric powder, cumin powder and salt. Saute for another 2 minutes. Add tomato in it. Stir till tomato is being mashy and leaves oil from the side of wok.

At this time, add pumpkin leaves and stems in it. Mix nicely. Cover and cook for 10 minutes. Stir occasionally. Add fried bori and sugar in it. Stir for another minute. Now add poppy seed paste and mustard paste. Fold well. Cover and cook uncovered for another 5 minutes, till all vegetables get tender and all water evaporates. This is the time to check seasoning and adjust accordingly. Remove from heat.

Serve with warm steamed rice.