Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, kumro shaag chorchori (pumpkin leaves curry). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
How to make Kumro Shaag/Shaak Curry. Learn how to make this simple curry from the leaves of the pumpkin or squash plant. The earthiness of poppy seed paste.
Kumro Shaag Chorchori (Pumpkin Leaves Curry) is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Kumro Shaag Chorchori (Pumpkin Leaves Curry) is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can have kumro shaag chorchori (pumpkin leaves curry) using 13 ingredients and 7 steps. Here is how you cook it.
A whole lot of mixed vegetables are thrown in along with some fried bori / dried lentil dumplings to give some crunch to this simple, yet delicious. Pui Shaag - er Chochori is a typical Bengali dish. Chorchori in Bengali - a medley of vegetables, cooked over low heat The Botanical name of Pui Shaag is Basella alba. It is also known as Malabar spinach, Red vine The leaves need to be broken from the soft stem and chopped into small pieces.
Saag or green leafy veggies are an integral part of Bengali cuisine. There are numerous different varieties of saag. They vary in taste, texture and the way they are cooked. Saag is an item you start with in a multiple course bengali meal. Chorchori or charchari is a great way to use up leftover vegetables from the fridge ( at least I do so).
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