Methi Kumro (Bengali Style Fenugreek Leaves and Pumpkin Stir Fry)
This vibrant and flavorful Methi Kumro, or Bengali Style Fenugreek Leaves and Pumpkin Stir Fry, combines the earthy bitterness of fenugreek with the sweetness of pumpkin, making for a perfect side dish that complements any Bengali meal. The tempering of panch phoron—a blend of mustard seeds, cumin, fennel, fenugreek, and nigella seeds—adds a distinctive aroma and taste, which elevates this dish to something truly special. It’s quick to prepare, using simple, pantry-friendly ingredients, and it’s a great option for a weeknight dinner.
Cuisine: Bengali
Course: Side Dish
Diet: Vegetarian
Prep Time: 10 mins
Cook Time: 15 mins
Serves: 4-6
Ingredients
| Ingredient | Quantity |
|---|---|
| Kaddu (Pumpkin), cut into cubes | 2 cups |
| Methi Leaves (Fenugreek Leaves) | 1.5 cups, roughly chopped |
| Green Chillies, finely chopped | 2 |
| Turmeric Powder (Haldi) | 1 tsp |
| Cumin Powder (Jeera) | 1 tsp |
| Dry Red Chilli | 1 |
| Mustard Seeds (Rai) | 1 tsp |
| Cumin Seeds (Jeera) | 1/4 tsp |
| Kalonji (Nigella Seeds) | 1/4 tsp |
| Fennel Seeds (Saunf) | 1/4 tsp |
| Methi Seeds (Fenugreek Seeds) | 1/4 tsp |
| Mustard Oil | 1 tbsp |
| Salt | To taste |
Instructions
-
Prepare the Pumpkin and Fenugreek Leaves
Start by cleaning and deseeding the pumpkin. Cut it into bite-sized cubes. Set it aside. Clean and roughly chop the fenugreek leaves, and keep them aside as well. -
Temper the Spices
Heat mustard oil in a pan over medium heat. Once the oil starts to smoke, add the dry red chili and the panch phoron (mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, and nigella seeds). Allow the spices to crackle and release their aroma. -
Sauté the Pumpkin
Add the pumpkin cubes to the pan and sauté for about 2 minutes. Stir well to coat the pumpkin with the tempered spices. -
Add Spices and Cook
Sprinkle turmeric powder, cumin powder, and salt over the pumpkin. Mix everything well, then add the chopped fenugreek leaves. Stir the mixture to combine. -
Cook the Pumpkin
Cover the pan with a lid and let the pumpkin cook until it becomes soft, yet retains its shape. The pumpkin will release some water during cooking. -
Dry the Dish
Once the pumpkin is cooked through, increase the heat and allow the water to evaporate, stirring occasionally. Continue cooking until the dish is dry and the pumpkin is well-coated with the spices. -
Serve
Once done, remove from heat and serve this delicious Methi Kumro alongside steamed rice and Cholar Dal for a complete Bengali-style meal.
Serving Suggestions
Methi Kumro pairs beautifully with Cholar Dal and steamed rice, making for a simple, nutritious, and flavorful Bengali-themed lunch or dinner. The sweetness of the pumpkin and the slight bitterness of the fenugreek leaves create a perfect balance, complemented by the aromatic spices.
Enjoy this quick, comforting dish that will bring the essence of Bengali cuisine to your home!
