Saag Kumro (Spinach With Pumpkin) Very Tasty Bengali Dish

Saag Kumro(Spinach With Pumpkin)


Ingredients:

• 3 cups peeled and diced pumpkin (kumro)
• 2 medium potatoes, diced but not peeled
• A bunch of fresh spinach, chopped
• 1/2 lb baby shrimp (peeled+steamed is ok)
• 4 tablespoons vegetable oil
• 1 dried red chilli
• 1 tablespoon sugar
• 2 teaspoons salt
• 1/2 teaspoon cumin powder
• 1/2 teaspoon corriander powder
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon chilli powder
• 2 tablespoons finely ground/grated coconut

Method Of Cooking:

• Heat the oil in a pan.
• Add the cumin and the turmeric, stir-fry these spices for a minute.
• Add the shrimp. 
• Fry the shrimp for a couple of minutes and then take them out with a slotted spoon and leave aside.
• Break the dried red chilli and fry it in the oil for a minute before adding the potatoes and pumpkin.
• Stir fry these for a few minutes.
• Add the corriander, chilli powder and sugar and stir-fry for a couple more minutes.
• Add the chopped spinach and stir it in until the it slowly decreases in volume and blends in with the other ingredients (~3 mins).
• Add the salt and sprinke a little water (3-4 Tbsp) cover and allow to cook under low heat until the potatoes are done.
• Sprinkle and stir in the ground coconut and shrimp before turning off the heat,  may wish to save a little for the final garnish. 

Serve with  hot plain rice. 

Mocha Ghonto or Banana Blossom Curry East Indian Dish

Mocha Ghonto or Banana Blossom Curry (East Indian)


Ingredients:

• 1 Medium sized Mocha or Banana Blossom
• Cooking Oil to grease fingers
• ½ Cup scrapped fresh coconut
• 1 Teaspoon Cumin or Jeera powder
• 2 Teaspoon Coriander or Dhania powder
• 1 Teaspoon Garam Masala Powder
• 1 Tablespoon Turmeric Powder
• 1 Teaspoon Red Chilli Powder
• 1 Teaspoon Sugar
• 1 Tablespoon cooking oil
• Salt to taste
• 1 Teaspoon wheat flour mixed in ¼ cup water
• 1 Tablespoon Ghee
• 2 whole Red Chillies
• 1 Bay leaf
• ½ Teaspoon whole Cumin Seeds

Method Of Cooking:

• Separate the blossoms and collect it while discarding the leaves.
• Chop that Conical portion and keep it in bowl of water.
• Now for the Blossoms, need to clean each of them one by one.
• Chop the cleaned blossoms in batches and keep in water.
• Now discard the water and cook the blossoms and cook it for 15 minutes adding 2 cups of water.
• Cool and discard the water by hand pressing and make pulp of the cooked Banana Blossom.
• In a Wok of Kadai heat oil and add the scrapped Coconut and cook for 3-4 minutes.
• Add the cooked Banana Blossom.
• In a small bowl add Turmeric, Cumin, Coriander, Garam Masala and Red Chilli powder.
• Add ½ cup water and make a paste.
• Add the sugar and mix well.
• Add this Masala Paste to the wok and stir well and cook for 5 to 7 minutes.
• Sprinkle little water if required, cook till the oil starts separating.
• Add the wheat flour paste to it and mix well so the Masala coats well.
• Now in a small pan heat the ghee,
• Add the whole Red Chilli, bay leaf and the Cumin Seeds.
• When it starts splattering, pour it over the cooked Banana Blossom and mix well.

Serve with rice