Methi Kumro Recipe – Bengali Style Fenugreek Leaves and Pumpkin Stir Fry

September 2, 2024

Methi Kumro Recipe is a delicious bengali style fresh fenugreek leaves stir fry with pumpkin. It gets done within no time and makes use of very few easy to available ingredients from the pantry. The simple tempering of panch phoron adds a great flavour to the dish.

Course : Side Dish

Ingridients : 2 cups Kaddu (Parangikai/ Pumpkin) , cut into cubes

1.5 cups Methi Leaves (Fenugreek Leaves) , roughly chopped

2 Green Chillies , finely chopped

1 teaspoon Turmeric powder (Haldi)

1 teaspoon Cumin powder (Jeera)

1 Dry Red Chilli

1 teaspoon Mustard seeds (Rai/ Kadugu)

1/4 teaspoon Cumin seeds (Jeera)

1/4 teaspoon Kalonji (Onion Nigella Seeds)

1/4 teaspoon Fennel seeds (Saunf)

1/4 teaspoon Methi Seeds (Fenugreek Seeds)

1 tablespoon Mustard oil

Salt , to taste

Instructions 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.