Methi Kumro Recipe - Bengali Style Fenugreek Leaves and Pumpkin Stir Fry

Step 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

Step 2: Likewise, clean the fenugreek leaves, roughly chop them and keep aside

Step 3: Heat mustard oil in a pan, and bring it to the smoking point

Step 4: To this add the dried red chilli and panch phoron spices - mustard, cumin, fennel, fenugreek and onion seeds

Step 5: Let it crackle

Step 6: Add the pumpkin cubes and saute for 2 minutes

Step 7: Add in the turmeric, cumin powder, season with salt and mix well

Step 8: Add in the fenugreek leaves and mix well

Step 9: Close it with a lid and let the pumpkin cubes cook till soft yet retaining its shape

Step 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

Step 11: Once the veggies are dry and well coated with spices, switch off the heat

Step 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