Ariso Recipes
Spiced Pumpkin and Fenugreek Medley
Last update date: February 24, 2012
Relish in the culinary masterpiece that is Spiced Pumpkin and Fenugreek Medley. This dish is a harmonious blend of exquisite flavors, featuring Pumpkin, green, cylindrical (Cucurbita maxima), Fenugreek leaves (Trigonella foenum graecum). Beyond taste, it's fortifying your body with essential nutrients. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.25 minutes.
Bengali
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Ingredients
2
- Pumpkin, green, cylindrical (Cucurbita maxima)
2.0 cup
- Fenugreek leaves (Trigonella foenum graecum)
1.5 cup
- Green chilies - all varieties (Capsicum annum)
2.0 piece
- Turmeric powder (Haldi)
1.0 teaspoon
- Ground cumin (Cumin Powder)
1.0 teaspoon
- Red chili (Capsicum annum)
1.0 piece
- Mustard seeds (Brassica juncea)
1.0 teaspoon
How To Cook?
1
Start preparing the spiced pumpkin and fenugreek medley (formerly known as methi kumro recipe - bengali style fenugreek leaves and pumpkin stir fry) by cleaning and cubing the yellow pumpkin into bite-sized pieces. set aside.
2
Similarly, clean the fenugreek leaves and roughly chop them. keep them aside.
3
In a pan, heat mustard oil until it begins to smoke.
4
Add the dried red chili and the mix of spices, including mustard seeds, cumin seeds, nigella seeds, fennel seeds, and fenugreek seeds. allow them to crackle.
5
Add the pumpkin cubes and saut„© for about 2 minutes.
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