Kumro-Alu-Bori Diye Paat Shaker Chorchori (Jute Leaves Curry With Pumpkin-Potato-Sundried Lentil Dumplings) Recipe

Recipe By Slurrp

Kumro-Alu-Bori Diye Paat Shaker Chorchori is a traditional Bengali dish made with jute leaves, pumpkin, potatoes, and sundried lentil dumplings. The jute leaves add a unique flavor to the dish, while the pumpkin and potatoes provide a hearty and comforting base. The sundried lentil dumplings add a delicious crunch and texture. This dish is packed with nutrients and is perfect for a wholesome meal.

4.7
16 Rating -
Rate
Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Kumro-Alu-Bori Diye Paat Shaker Chorchori (Jute Leaves Curry With Pumpkin-Potato-Sundried Lentil Dumplings)
plan
Bookmark

ingredients serve

Ingredients for Kumro-Alu-Bori Diye Paat Shaker Chorchori (Jute Leaves Curry With Pumpkin-Potato-Sundried Lentil Dumplings) Recipe

  • 1/2 cup Jute Leaves, Washed And Chopped
  • 1/4 cup Pumpkin, Diced
  • 1/4 cup Potatoes, Diced
  • 0.13 cup Sundried Lentil Dumplings
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/2 Bay Leaves
  • 1/2 Dry Red Chilies
  • 1/4 Onion, Finely Chopped
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Red Chili Powder
  • As required Salt To Taste
  • 1/4 teaspoon Sugar
  • 1/4 cup Water

Directions: Kumro-alu-bori Diye Paat Shaker Chorchori (jute Leaves Curry With Pumpkin-potato-sundried Lentil Dumplings) Recipe

Cooking Directions

  • STEP 1.Wash and chop the jute leaves, pumpkin, and potatoes.
  • STEP 2.Heat oil in a pan and fry the sundried lentil dumplings until golden brown. Remove and keep aside.
  • STEP 3.In the same pan, add cumin seeds, bay leaves, and dry red chilies. Fry until fragrant.
  • STEP 4.Add chopped onions and saut茅 until golden brown.
  • STEP 5.Add ginger-garlic paste, turmeric powder, and red chili powder. Cook for a minute.
  • STEP 6.Add the chopped vegetables and cook until they are slightly tender.
  • STEP 7.Add salt, sugar, and water. Cover and cook until the vegetables are fully cooked.
  • STEP 8.Add the fried lentil dumplings and cook for another 2-3 minutes.
  • STEP 9.Serve hot with steamed rice or roti.

Cooking Tips

  • Make sure to wash the jute leaves thoroughly to remove any dirt or impurities.
  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • If you don't have sundried lentil dumplings, you can substitute them with fried lentil fritters or papadums.

Storage and Serving

  • This dish is best served fresh and hot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the leftovers in a pan or microwave before serving.
Nutrition
value
59
calories per serving
< 1 g Fat< 1 g Protein12 g Carbs3 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    < 1g
  • Carbs
    12g
  • Fiber
    3g

MacroNutrients

  • Carbs
    12g
  • Protein
    < 1g
  • Fiber
    3g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    21mg
  • Iron
    < 1mg
  • Vitamin A
    2073mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    16mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    14mg
  • Manganese
    < 1mg
  • Phosphorus
    29mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp