Kumro Pata Chorchori- Pumpkin leaves and vegetables stir/fry

I was delighted to spot tender pumpkin leaves or Kumro Pata in our local vegetable market recently. I brought back a bunch of leaves and made this pata chorchori.The recipe, well, nothing different than a usual chorchori recipe. I happened to have brinjal, potato, pumpkin, radish and carrot which added a lovely taste and texture to the chorchori.We had with warm cooked rice.

Here to the recipe

Kumro Pata Chorchori- Pumpkin leaves and vegetables stir/fry

Recipe requirements

•  1 whole bunch of tender pumpkin leaves approx. 400 Gms
• 1 medium size potato
• 1 medium size round brinjal
• 1 medium sized radish chopped into cubed
• About a cup of pumpkin pieces  
•  ¼ inch ginger root

For tempering and seasonings

• 1 tsp of turmeric powder
• 1 and ½ tsp of red pepper powder
•  2 tsp of coriander powder
• 1 tsp of salt or as per taste
• 1 tsp of sugar
• 3-4 dry red chillies
• 1 tsp of panch phoron
• 5-6 tbs of mustard oil
• 1 tsp of ghee
• 1/2 tsp of garam mosla 

Method

• Clean tender pumpkin leaves and stems properly in water. Sometimes when tender leaves are not available, you can use the fully grown leaves as well. But chop them roughly.
• Heat up a fry pan, add mustard oil, and add in panch phoron and dry red chillies. Let them splutter.
• Now add in finely chopped ginger.
• Add in potato, pumpkin, radish, carrot and brinjal pieces.
• Keep on stir/fry for about 8-10 mints at medium high flame.
• Now add in turmeric powder, red pepper powder, coriander powder and salt. Add sugar as well. Sprinkle little bit of water and keep on stir/fry.
• Add in pumpkin leaves as well. Coat well with spices. Let it cook, covered for about 10-12 mints.
• Add in ghee or butter and garam masala at the end. Gently mix in with spatula.
• Take out and serve. Enjoy with rice.

I am leaving this post with a beautiful sunrise pic.

Wish you all a very happy and healthy holy Ramadan month. Ramadan Mubarak.