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Kumro Shaag Chorchori (Pumpkin Leaves Curry)
Kumro Shaag Chorchori (Pumpkin Leaves Curry)

Before you jump to Kumro Shaag Chorchori (Pumpkin Leaves Curry) recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.

You already know how crucial it is to have a healthy heart. Here’s a thought: How can the rest of your body stay healthy if your heart is in unhealthy? You already understand that regular exercise and a healthy lifestyle are vital in terms of the general health of your heart. Still, did you know that there are a number of foods that have been proven to help you improve your heart health? If you would like to know what to eat to improve your heart health, go on reading.

Know that fish is among the heartiest meats that you can eat. You’re probably already aware of this as your health care provider has told you to ingest some fish twice or thrice every week. This is especially true for individuals whose hearts are not in good shape. Be aware that fish is rich in Omega 3’s which work to process cholesterol and transform it into healthy energy. Include fish in a couple of meals each week.

There are tons of foods that you can add to your diet that will be beneficial for your body. It’s true that each of the food brought up in this article can help your body in many ways. They are particularly great, though, for keeping your heart as healthy as it can be. Try to begin consuming these foods every day. Your heart will benefit from it!

We hope you got benefit from reading it, now let’s go back to kumro shaag chorchori (pumpkin leaves curry) recipe. To make kumro shaag chorchori (pumpkin leaves curry) you need 13 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Kumro Shaag Chorchori (Pumpkin Leaves Curry):
  1. Provide 2-3 cups Pumpkin leaves & tender twigs, washed, drained and chopped
  2. You need 2-3 tbsp. mustard oil
  3. Provide 1 tsp. panch phoron (onion, fennel, fenugreek, mustard & cumin seeds)
  4. Prepare 2 bay leaves
  5. Provide 1-2 green chilies, slit
  6. Prepare 8-10 bori / vadi (sun dried lentil dumplings)
  7. You need 1 tsp. ginger, grated
  8. Take 1 cup each of veggies (potatoes, pumpkin, raddish, eggplants, ridge gourd, broad beans), chopped lengthwise
  9. Take 1/2 cup frozen peas
  10. Use to taste salt
  11. Use 1 tsp. turmeric powder
  12. Take 1 tsp. coriander-cumin powder
  13. Use 1 tbsp. kasundi / mustard paste
Steps to make Kumro Shaag Chorchori (Pumpkin Leaves Curry):
  1. Heat oil in a pan and fry the bori / vadi till golden colour. Drain and keep aside. Temper the same oil with bay leaves and panch phoron. Saute till it stops spluttering.
  2. Add the ginger and green chilies.
  3. Add all the veggies and turmeric powder. Saute till light brown.
  4. Add chopped twigs, greens, salt, fried vadi, coriander-cumin powder & green peas. Mix everything well. Cover and cook till done. Sprinkle water at intervals.
  5. When done, add kasundi & mix well. Stir fry for a few seconds.
  6. Serve as a side dish with rice or chapatis.
    1. If not using kasundi, them grind 1 tbsp. mustard seeds along with 1-2 green chilies and a pinch of turmeric powder. - - 2. Instead of mustard paste, you can add 1 tsp. ghee to the end product. - - 3. Bori (dried lentil dumplings) can also be substituted for prawns in the non-veg. version. - - 4. Apart from the veggies I have used, you can also add raw papayas, drumstick, carrots, beans and /or parwal (pointed gourd).

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