Kumro Pata Torkari
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.
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