Kumro Data aar Beguner torkari (Pumpkin Shoots & Eggplant Curry)

Kumro Data aar Beguner torkari (Pumpkin Shoots & Eggplant Curry)

Pumpkin plant is a very versatile and healthy vegetable . Most of the parts of pumpkin are eatable , the flowers, the leaf, the shell, the seeds (roasted), and the shoots. Kumro (bengali) Data or Pumpkin Shoots are essential part of Bengali & Nepali vegetarian dishes. Pumpkin Shoots are the uppermost shoots and very delicate stems from pumpkin plants. Pumpkin Shoots are considered as one of the tasty and traditional vegetables in Bengal and Nepal. Pumpkin Shoots should cook in same day when they have picked out from the plant otherwise they will loses their freshness and taste. We have lots of pumpkin plants in our kitchen garden .We use to have its flower pakora and leaf chutney as well .Almost daily we had something from these plants :) . We will post each recipe one by one this is second one . We love to have the dishes from these plant's part flower,leaf,stems,seeds or pumpkins anything .

See the Recipe below the Video ↓↓↓

Pumpkin shoots you can find in selected vegetable markets in most of the cities in India , I have seen these in Noida ,Delhi ,Odisa,Bihar,kolkata  and obviously in Bengal etc . Preparation Time: 20 minutes Cooking Time:  30-45minutes Serves : 2 Ingredients :
  • Pumpkin shoots - 500 Gram (with leaf )
  • Potato - 2 big
  • Eggplant or brinjal  - 4
  • Tomato (fine chopped) 1 cup
  • Ginger (grated) - 1 tsp
  • Turmeric powder -1/2tsp
  • Red chilli powder - 1 tsp
  • Coriander powder - 2 tsp
  • Salt as per taste
For seasoning :
  • Oil - 4 tbsp
  • Asafoetida (hing) - 1 pinch
  • Fenugreek seeds - 1 tbsp
  • Cumin seed - 1 tbsp
  • bay leaf - 2
Method :
  • Take out the leaf from the stems and keep aside (We can make chutney using pumpkins leaf)
  • Remove fuzzy outer covering and fibers from all sides of pumpkin shoots well .
  •  After removing fuzzy covering from the stem,  it will be shiny and clear.
  • Break the stems into 1 1/2 inch or how much length you want for your curry
  • Cut egg plants into cube , Peel potato and cut into the cube.
  • Wash all the vegetables well.
  • In a kadai or deep pan add oil and heat it.
  •  Then add Fenugreek seeds,bay leaf, Asafoetida and cumin seeds till crackle.
  • light fry the potato in above hot oil .
  • Now add eggplant and stir well.
  • Add all  the spices, tomato , ginger and mix well. Cover the lid for 5-10 mins.
  • When all the spices fried well then add Pumpkin shoots and mix well.
  • Now add ½ cup of water for the vegetables to get cooked properly.
  • As the vegetables get cooked properly
  • You can add chopped coriander as well
  • Take out from flame and serve with steamed rice.

 

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