Kumro Shaker Chorchori (Vegetable Medley With Pumpkin Leaves)

Clean the shak and cut it finely. Dice all the other vegetables into same size.

Grind the mustard seeds coarsely with a mortar Pestle. Soak the Mustard powder (I used Sunrise Mustard powder) in 1 tsp of water. Else make a paste of 1 tsp mustard seeds.

Take mustard oil in a wok and heat it. When the oil is fragrant toss in all the vegetables except the shak. Saute for 2-3 minutes and transfer them to a pressure cooker.

Add the shak. Sprinkle 1/2 spoon of turmeric and almost 2 cup of water, let it cook till one whistle. When the first whistle comes, switch off the gas and put the cooker under cold running water. The pressure will get released and you would be able to open the cooker immediately. This way the color of the green shak would preserved. Drain the vegetable stock into a bowl separately and keep aside.

Heat Mustard oil in a wok and toss in the 5 foron, ground mustard seeds, Bay leaf and dried red chili. When the spices are fragrant add the mustard paste. Mix well.

Add all the boiled vegetables and stir fry them. Add the vegetable stock as required to keep the consistency moist. When the vegetables are almost cooked, add grated ginger and kashundi. Cook for 3-4 minutes.

Before removing from the flame sprinkle a spoon of mustard oil for a strong flavor. Serve with steam rice and Kolai daal.