Methi Kumro (Pumpkin with Fenugreek Leaves Sabzi)
A simple, healthy Indian vegetarian stir-fry combining pumpkin (kumro) and fresh fenugreek leaves (methi). Easy to make and ideal for a wholesome weekday meal.
Ingredients
Equipment
Method
- Wash, peel and cut pumpkin into bite-sized cubes. Clean and roughly chop the methi leaves. Keep both ready.
- Heat mustard oil in a pan. Once hot, add the dry red chilli and panch phoron (or seeds) and let them crackle.
- Add the pumpkin cubes and sauté for 2 minutes on medium heat.
- Sprinkle turmeric powder, cumin powder, salt and chopped green chillies. Mix well so pumpkin is coated evenly with spices.
- Add the chopped methi leaves. Stir and mix. Cover the pan with a lid and cook on low-medium heat until pumpkin becomes soft but still holds shape (about 7-10 minutes).
- When pumpkin releases water, increase heat and sauté until the water evaporates and sabzi becomes almost dry.
- Once the sabzi is dry and methi leaves are cooked, turn off the heat. Give a final stir and transfer to a serving dish.
- Serve hot with steamed rice or rotis.
Notes
You can adjust spices as per taste. Using mustard oil gives a traditional Bengali flavour. For softened taste reduce green chillies or skip as needed.