Homemade Methi Kumro Recipe - Bengali Style Fenugreek Leaves and Pumpkin Stir Fry

To begin making the Methi Kumro preparation guide (Bengali Style Fenugreek Leaves and Pumpkin mix gently pot-fry), wipe down, deseed the yellow pumpkin and cut them into bite sized cubes and keep aside.Likewise, wipe down the fenugreek leaves, roughly chop them and keep aside.bring to temperature mustard fat in a pot, and bring it to the smoking point.To this introduce the dried red chilli and panch phoron spices - mustard, cumin, fennel, fenugreek and bulb veggie seeds.

Let it crackle.introduce the pumpkin cubes and saute for 2 mins. introduce in the turmeric, cumin ground mix, masala condiment with table salt and toss together well.introduce in the fenugreek leaves and toss together well.

Close it with a lid and let the pumpkin cubes cook thoroughly till soft yet retaining its shape.Pumpkin will release a lot of moisture, so once the cubes are cooked well, increase the bring to temperature, saute until the moisture from the dish totally evaporates and you have a dehydrated sabzi.Once the veggies are dehydrated and well coated with spices, switch off the bring to temperature.dish up Methi Kumro preparation guide (Bengali Style Fenugreek Leaves and Pumpkin mix gently pot-fry) along with Cholar Dal preparation guide, and Steamed Rice for a simplified Bengali themed weekday lunch.