Kumro Saaga
Kumro Saaga
Description
This pumpkin and greens dish brings back warm memories of my grandmother’s cooking. Though traditional recipes may seem time-consuming, this easy dish is a go-to for weekday meals. Pumpkin and its leaves provide soluble fiber to support heart health, vitamin B6 for joint relief, manganese for mood balance, and vitamin A for immunity.
Note: I prefer tender pumpkin leaves since they cook faster. You need about 15-20 young leaves for this recipe.
READ | GROW: Generational Greens
Ingredients
4 SERVES
- 3 packed cups (250 g) tender pumpkin leaves
- 1 cup (100 g) pumpkin, peeled
- ½ tsp turmeric powder
- ½ tsp salt
- 1 tsp sugar, jaggery or coconut sugar
For the tempering
- 1 Tbsp (15 ml) mustard oil or canola oil
- 1 tsp mustard seeds
- 2 dry red chiles
- 6-8 (15 g) garlic cloves, lightly smashed
Directions
-
Step 1
Finely chop the pumpkin leaves and cut the pumpkin into 2-inch cubes. Add the leaves and the pumpkin to a deep-bottom saucepan with turmeric, salt, and sugar. Add 1/2 cup of water, cover the pan, and cook on low heat for 12-15 minutes, until the pumpkin is soft and mushy. -
Step 2
To make the tempering: In a small pan, heat the oil and add the mustard seeds. When the mustard seeds begin to pop and crackle, add the red chiles and garlic and sauté until the garlic is slightly golden. Take the pan off the heat and drizzle the tempering over the cooked pumpkin and the greens. Mix and serve warm as a side dish with rice and lentils.
Explore Recipe Ingredients
About the author
Shweta Mohapatra
Shweta Mohapatra has over 15 years of visual design experience in television, film, print and digital media. She now documents the recipes and ingredients of eastern India’s Odia region across different mediums.
View profile
