Bengali Methi Kumro: Spicy Fenugreek Leaves and Pumpkin Stir Fry

Methi Kumro Recipe – Bengali Style Fenugreek Leaves and Pumpkin Stir Fry

This Methi Kumro recipe is a delightful Bengali side dish that combines the earthy flavors of pumpkin and fenugreek leaves (methi) with a rich blend of aromatic spices. The dish is a perfect example of Bengali cuisine’s balance of flavors, offering a unique combination of savory, slightly bitter, and aromatic notes. Methi Kumro is easy to prepare, quick to cook, and makes for a comforting addition to any meal, especially when paired with traditional Bengali dishes like Cholar Dal and Steamed Rice.

Ingredients

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Cuisine: Bengali

Course: Side Dish

Diet: Vegetarian

Instructions

1. Prepare the Ingredients
   Begin by preparing the pumpkin. Clean and deseed the yellow pumpkin, then cut it into bite-sized cubes. Set aside. Next, clean the fenugreek leaves (methi), roughly chop them, and set aside.

   Related Articles

   • 
     Creamy Coconut Tomato Chickpea Soup: A Wholesome Delight
   • 
     Awadhi Lucknowi Murgh Biryani – Authentic Chicken Dum Biryani Recipe
   • 
     Spicy Avocado Cheese Toast Delight
   • 
     Vibrant Beetroot Carrot Raita: A Refreshing Indian Yogurt Delight

2. Heat the Oil
   In a large pan, heat the mustard oil over medium heat until it starts to smoke. This will help bring out the unique flavor of the mustard oil, which is a staple in Bengali cooking.

3. Tempering the Spices
   Once the oil is hot, add the dry red chilli and the panch phoron spices: mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, and kalonji (onion nigella seeds). Allow the spices to crackle for a few seconds. This step releases the essential oils of the spices, infusing the oil with their fragrance.

4. Cook the Pumpkin
   Add the pumpkin cubes to the pan and sauté for about 2 minutes. Stir well to coat the pumpkin with the aromatic oil and spices.

5. Add the Spices
   Sprinkle in the turmeric powder and cumin powder. Add salt to taste. Mix the ingredients thoroughly to ensure the pumpkin is evenly coated with the spices.

6. Add the Methi Leaves
   Gently fold in the chopped fenugreek leaves (methi) into the pan. Stir to combine everything. The fenugreek leaves will wilt and shrink as they cook, blending with the pumpkin.

7. Simmer
   Cover the pan with a lid and let the dish cook for about 8-10 minutes on medium heat, or until the pumpkin is tender yet retains its shape. The pumpkin will release moisture during cooking.

8. Dry the Sabzi
   Once the pumpkin is cooked and soft, increase the heat to high and cook for an additional 2-3 minutes to evaporate any excess water from the dish. Stir occasionally, ensuring that the pumpkin and fenugreek leaves are well-coated with the spices, and the mixture is dry.

9. Finish and Serve
   Once the vegetables are dry and infused with the spices, remove the pan from the heat. Your Methi Kumro is now ready to serve.

Serving Suggestions

Serve Methi Kumro as a side dish with Cholar Dal (Bengali-style chickpea curry) and Steamed Rice for a comforting and wholesome Bengali meal. The slight bitterness of the fenugreek leaves pairs beautifully with the sweetness of the pumpkin, making it an irresistible dish for any occasion.

Nutritional Information (Approx.)

Methi Kumro is not only delicious but also packed with health benefits. Fenugreek leaves are known for their high fiber content and medicinal properties, while pumpkin is a good source of vitamins and antioxidants. This dish is a perfect choice for anyone seeking a healthy, vegetarian side to complement their meal. Enjoy the flavors of Bengali cuisine with this simple yet flavorful stir fry!