Kumro Pata Torkari

Kumro Pata Torkari, a comforting and nutritious Bengali curry, is made with tender pumpkin leaves and stems, simmered with potatoes, eggplant, and aromatic spices. Known for its subtle, mildly spiced flavor, this vegetarian dish is a great way to enjoy edible pumpkin stalks, a key ingredient in Bengali cooking.

What is Kumro Pata Torkari ?

Kumro Pata Torkari (or Kumro Pata Chorchori) is a traditional Bengali curry made with pumpkin stems and leaves. The term "kumro" means pumpkin, "pata" means leaves, and "torkari" refers to a curry or vegetable dish.

Often overlooked, pumpkin stems and leaves are both edible and packed with flavor. This dish is a perfect example of using seasonal, homegrown ingredients in Bengali cuisine.

Pumpkin is one of my fav vegetables and I planted the seeds mainly to enjoy the blossoms and hopefully pumpkin too during Fall. What I had completely forgotten is how tasty these stems and leaves are.

My Mom reminded me of the Kumro Pata torkari that she used to make quite often. So, I gave it a go. And the entire meal took me back home.

Key Ingredients for Kumro Pata Torkari

Pumpkin Stems and Leaves: Both parts of the pumpkin plant are used, with tender leaves and peeled stems adding unique textures.

Potatoes and Eggplant: Common vegetables that complement the pumpkin in this simple, flavorful curry.

Nigella Seeds and Bengali Bhaaja Moshla: These spices enhance the dish, with Bhaaja Moshla being a blend of coriander, cumin, and fennel powder.

Mustard Oil: Adds depth and a traditional Bengali flavor to the curry.

You can definitely prepare the same dish using squash or zucchini stems/stalks and leaves. The taste will obviously differ very mildly. 

Steps to Prepare

Prep the Pumpkin Stems: Using a paring knife, gently peel the prickly outer layer of the pumpkin stems. After peeling, cut them into 1.5-inch pieces.

Chop the Vegetables: Roughly chop the pumpkin leaves and cut the potatoes and eggplant into wedges.

Cook the Curry: In a wok, heat mustard oil and add nigella seeds. Stir in potatoes, turmeric, and salt, followed by eggplant. Add the pumpkin leaves and stems along with Bengali Bhaaja Moshla, green chilies, and more salt. Cook with water until the vegetables are tender.

Why You'll Love This Bengali Curry

Mildly Spiced and Flavorful: Bengali cuisine is known for its delicate spices, and this dish is no exception. The combination of nigella seeds, turmeric, and Bengali spice mix creates a rich yet mild flavor.

Healthy and Nutritious: Packed with fiber, vitamins, and antioxidants from pumpkin leaves and stems, this curry is a wholesome meal.

Quick and Easy: Ready in 30 minutes, Kumro Pata Torkari makes a quick and satisfying dish for busy weeknights.

Tips for Making the Best Kumro Pata Torkari

Use Fresh Stems and Leaves: For the best taste, try to use fresh, tender pumpkin stems and leaves.

Bengali Bhaaja Moshla: This spice blend is essential for authentic flavor. You can find the recipe for this in the notes section below.

Enjoy Kumro Pata Torkari with steamed rice for a fulfilling Bengali meal. It’s a great way to experience a true Bengali comfort food made with easily available ingredients.

Here are some very interesting Bengali Vegetarian dishes

Jhinge Bata

Laal Shaak

Lau Er Khosha Bhaja

Shoshar Shukto

Kumro Pata Torkari

Kankana Saxena

Kumro Pata Torkari or call it Kumro Pata Chorchori is a quintessential Bengali pure veg curry, prepared with assorted veggies and pumpkin leaves along with pumpkin stems. It is a simple comfort meal when paired with rice. Very mildly spiced like most vegetarian dishes in Bengali cuisine.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Bengali Cuisine

Cuisine Indian

Servings 0 Serves 3 to 4

Ingredients

 

• 12 big pumpkin stems/stalks along with the leaves
• 1 small eggplant (…)
• 1 small potato (…)
• 2 green chili
• 1 tablespoon mustard oil
• 1 teaspoon nigella seeds
• ½ teaspoon turmeric powder
• 1 teaspoon salt
• 1 teaspoon Bengali Bhaaja Moshla (recipe link in NOTES BELOW)

Instructions

 

• Using a paring knife, peel the outer prickly layer of the pumpkin stems/stalks. Then cut the stalks into 1 and ½ inch length.
• Roughly chop the pumpkin leaves
• Peel the potato and cut into wedges. Also slice the eggplant into wedges.
• Finely chop one green chili and the second one, slit in half
• In a heavy bottom wok at medium heat, pour the oil. If you are using mustard oil, it’s important to let it heat to a smoking point. Then add the nigella seeds and stir it around.
• Add the potatoes along with half of the salt and turmeric. Stir and cook for 3 minutes. Then add the eggplants and let it cook for 5 minutes.
• Drop the stalks, the leaves, finely chopped green chili along with the Bengali Bhaaja Moshla and the remaining salt plus turmeric. Stir it around and cook for 5 minutes.
• Pour 1 and ½ cup water, the slit green chili and stir it around. Cook for 5 minutes. Once the potatoes have softened, check for salt and add more if needed.
• Enjoy the Kumro Para Torkari with steamed white rice.

Notes

The stems are prickly and needs some time to prep. The stalks or the stems are hollow like straws. And you need to gently peel off the outer prickly layer.

Once you remove the outer layer, the stalk will feel smooth.

RECIPE LINK to Bengali Bhaja Moshla

Keyword Bengali, curry, pumpkin, steams and leaves, torkari, vegetarian