Methi Kumro Recipe - Bengali Style Fenugreek Leaves and Pumpkin Stir Fry
A vegetarian Bengali Recipes recipe with kaddu (parangikai/ pumpkin) - cut into cubes, methi leaves (fenugreek leaves) - roughly chopped, green chillies - finely chopped. Ready in 25 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
Instructions
12 steps- 1
To begin making the Methi Kumro Recipe (Bengali Style Fenugreek Leaves and Pumpkin Stir Fry), clean, deseed the yellow pumpkin and cut them into bite sized cubes and keep aside
kaddu (parangikai/ pumpkin) - cut into cubes(2 cups)methi leaves (fenugreek leaves) - roughly chopped(1 1/2 cups)methi seeds (fenugreek seeds)(1/4 teaspoon) - 2
Likewise, clean the fenugreek leaves, roughly chop them and keep aside
methi leaves (fenugreek leaves) - roughly chopped(1 1/2 cups) - 3
Heat mustard oil in a pan, and bring it to the smoking point
mustard seeds(1 teaspoon)mustard oil(1 tablespoon) - 4
To this add the dried red chilli and panch phoron spices - mustard, cumin, fennel, fenugreek and onion seeds
cumin powder (jeera)(1 teaspoon)dry red chilli(1)mustard seeds(1 teaspoon)cumin seeds (jeera)(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard oil(1 tablespoon) - 5
Let it crackle
- 6
Add the pumpkin cubes and saute for 2 minutes
kaddu (parangikai/ pumpkin) - cut into cubes(2 cups) - 7
Add in the turmeric, cumin powder, season with salt and mix well
turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1 teaspoon)cumin seeds (jeera)(1/4 teaspoon)salt - to taste - 8
Add in the fenugreek leaves and mix well
methi leaves (fenugreek leaves) - roughly chopped(1 1/2 cups) - 9
Close it with a lid and let the pumpkin cubes cook till soft yet retaining its shape
kaddu (parangikai/ pumpkin) - cut into cubes(2 cups) - 10
Pumpkin will release a lot of water, so once the cubes are cooked well, increase the heat, saute until the water from the dish totally evaporates and you have a dry sabzi
kaddu (parangikai/ pumpkin) - cut into cubes(2 cups) - 11
Once the veggies are dry and well coated with spices, switch off the heat
- 12
Serve Methi Kumro Recipe (Bengali Style Fenugreek Leaves and Pumpkin Stir Fry) along with Cholar Dal Recipe, and Steamed Rice for a simplified Bengali themed weekday lunch
methi leaves (fenugreek leaves) - roughly chopped(1 1/2 cups)methi seeds (fenugreek seeds)(1/4 teaspoon)
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Methi Kumro Recipe - Bengali Style Fenugreek Leaves and Pumpkin Stir Fry
A vegetarian Bengali Recipes recipe with kaddu (parangikai/ pumpkin) - cut into cubes, methi leaves (fenugreek leaves) - roughly chopped, green chillies - finely chopped. Ready in 25 min, serves 4.
Curated byAnanya Chatterjee🇮🇳
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Directions
12 steps- 1
To begin making the Methi Kumro Recipe (Bengali Style Fenugreek Leaves and Pumpkin Stir Fry), clean, deseed the yellow pumpkin and cut them into bite sized cubes and keep aside
kaddu (parangikai/ pumpkin) - cut into cubes(2 cups)methi leaves (fenugreek leaves) - roughly chopped(1 1/2 cups)methi seeds (fenugreek seeds)(1/4 teaspoon) - 2
Likewise, clean the fenugreek leaves, roughly chop them and keep aside
methi leaves (fenugreek leaves) - roughly chopped(1 1/2 cups) - 3
Heat mustard oil in a pan, and bring it to the smoking point
mustard seeds(1 teaspoon)mustard oil(1 tablespoon) - 4
To this add the dried red chilli and panch phoron spices - mustard, cumin, fennel, fenugreek and onion seeds
cumin powder (jeera)(1 teaspoon)dry red chilli(1)mustard seeds(1 teaspoon)cumin seeds (jeera)(1/4 teaspoon)fennel seeds (saunf)(1/4 teaspoon)methi seeds (fenugreek seeds)(1/4 teaspoon)mustard oil(1 tablespoon) - 5
Let it crackle
- 6
Add the pumpkin cubes and saute for 2 minutes
kaddu (parangikai/ pumpkin) - cut into cubes(2 cups) - 7
Add in the turmeric, cumin powder, season with salt and mix well
turmeric powder (haldi)(1 teaspoon)cumin powder (jeera)(1 teaspoon)cumin seeds (jeera)(1/4 teaspoon)salt - to taste - 8
Add in the fenugreek leaves and mix well
methi leaves (fenugreek leaves) - roughly chopped(1 1/2 cups) - 9
Close it with a lid and let the pumpkin cubes cook till soft yet retaining its shape
kaddu (parangikai/ pumpkin) - cut into cubes(2 cups) - 10
Pumpkin will release a lot of water, so once the cubes are cooked well, increase the heat, saute until the water from the dish totally evaporates and you have a dry sabzi
kaddu (parangikai/ pumpkin) - cut into cubes(2 cups) - 11
Once the veggies are dry and well coated with spices, switch off the heat
- 12
Serve Methi Kumro Recipe (Bengali Style Fenugreek Leaves and Pumpkin Stir Fry) along with Cholar Dal Recipe, and Steamed Rice for a simplified Bengali themed weekday lunch
methi leaves (fenugreek leaves) - roughly chopped(1 1/2 cups)methi seeds (fenugreek seeds)(1/4 teaspoon)
Rate this recipe
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