Durga Puja and no pandal hopping ? Sacrilege !!
Went pandal hopping at Chittaranjan Park, a part of Delhi considered the mini Bengal. Whenever am there, i shop for all goodies which makes my Bengali soul, happy !
I stumbled upon tender pumpkin greens at a vegetable vendor. Instantly, my mind conjured up the image of choice vegetables and ‘bori’ to go with it ❤️ Bought a bunch and i looked forward to cooking this.
‘Bori ‘ is the homemade, sundried lentil dumplings, will enhance the taste of this vegetarian delicacy, with the help of ‘panch phoron’ seasoning and cooked in mustard oil……..ahhh heavenly !!!
300 gms – kumror shaak/pumpkin green
1 nos – medium sized potato
1 nos – small sized radish
1 nos – small to medium sized brinjal
2-3 nos – green chillies (slit lengthwise)
4 nos – pointed gourd /potol/ parwal
5-6 nos – boris
1/2 tsp – paanch phoron
1 tsp – tumric powder
3 tsp – mustard oil
1/4 cup – water (optional)
1/2 tsp – sugar
Salt to taste
Chop the pumpkin leaves, roughly. String the tender stalks. Soak them in water for 15 mins and then wash them thoroughly. Keep aside in a strainer for water to drain out.
Peel the potato, radish and pointed gourd. Cube them.
Slice the brinjal in cubes.
Heat mustard oil in a pan to smoking point. Fry the boris to golden brown. Drain them out on kitchen paper. Season the remaining oil with paanch phoron. Once it splutters, tip in all the vegetables, except the pumpkin greens.
Saute the vegetables for 2-3 mins and then add the shaak/ pumpkin greens.
Add the tumeric powder and saute for another min.
Season with salt and sugar, stir, lower the heat and cover and cook till vegetables are tender. One may add water at this point (optional).
Once the vegetables are tender, increase the flame and let the excess moisture dry up.
Take it off fire.
Cheers !! 😃