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Saag Kumro (Spinach With Pumpkin) Very Tasty Bengali Dish

Saag Kumro(Spinach With Pumpkin)

  • 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)

  • 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
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