Kumro Shak in Bengali & Indian Cooking: Things to Know

Shak is a leafy green veggie that is available everywhere and there are different types of it. You can check out various types of Shak that actually available everywhere in the world.

Kumro Shak or Pumpkin leaves are something that is available almost everywhere in the world especially where pumpkins are available.

But to be honest only the bongs are having the culture of using the leafy greens and turning into a dish.

Kumro Shak in Bengali & Indian Cooking

Uses of Kumro Shak in Bengali & Indian Cooking

Bengali cuisine is full of inspirations and suspicious activities. The kitchens are considered as the main birth place of many ideas and emotions.

these emotions are wrapped under various foods and creation of many recipes. Kumro Shak is an ordinary veggie which is used to form so many nice recipes that are simply wonderful and having a high magnitude.

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Kumro Shaker Bora:

You can prepare this recipe in various ways. First of all, you can boil or finely chop the pumpkin leaves and then mix besan or rice flour along with salt and finely chopped green chillies and deep fry it.

You can use another technique where a stuffing of morola fish is being used. You can a morola fish and wrap it with Kumro pata and then dip it into the batter and deep fry it.

Kumro Shak Stir Fry Moog Daal:

Kumro Shak is being is being finely chopped and cleaned perfectly. The moong dal is being fried golden brown and kept aside.

Then put all the leafy greens in the dal with salt and turmeric in the pressure cooker and boil it. You can add tempering of dried red chilli and hing if you want along with some ghee. Add very little bit of sugar at the end.

Kumro Shak Shorsher Posto Diye:

Here you need lentil dumplings with kumro Shak. You need to make a fine paste of mustard and posto. After making the paste keep it aside and add the kumro leaves and cook it with salt and turmeric sprinkle.

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After the kumro Shak is totally boiled and cooked add the paste and cook it for more 10 mins and finally add all the lentil dumplings. Serve it with hot steamed rice.

Kumro Pata Torkari:

Pumkin leaves and stems cooked with nominal spices is known to be a wonderful recipe of everyone. Kumro Pata Torkari is a delicious dish where pumpkin leaves along with brinjals and potatoes.

The stems and leaves are separated and chopped separately. Then it is stirred fried separately with Nigella tempering and red chilli, at the end formulate a wonderful mish mash salt and turmeric.

Kumro Shak Chorchori:

Pumpkin leaves along with green chilies, Bori (sun-dried lentil dumplings), Radish, Ridge gourd/Jhinge, Pointed gourd/Potol, Eggplant, Potato and Pumpkin leaves.

All are stirred fried with Nigella tempering and red chilli along with little usage of salt and turmeric.

What is the Best Way to Cook Kumro Shak?

The best way to cook Kumro Shak or Pumkin greens is to cut and amalgamate with green chilies, Bori (sun-dried lentil dumplings), Radish, Ridge gourd/Jhinge, Pointed gourd/Potol, Eggplant, Potato and Pumpkin leaves.

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All are stirred fried with Nigella tempering and red chilli along with little usage of salt and turmeric.

Questions & Answers:

How Long Does Kumro Shak Take to Cook?

Less than 30 mins are being taken to cook Kumro Shak.

How Does Kumro Shak Taste?

Kumro Shak taste sweet.

Can You Eat the Stems of Kumro Shak?

Yes, the stems of the kumro Shak is being used for cooking.

Can You Eat Kumro Shak Raw?

No, Indian do not eat the kumro Shak raw.

What is Kumro Shak Called in Different Languages?

Kumro Shak is Bengali and in English it is known as Pumkin Greens and Kadima ki Shak as in Hindi.

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