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This is a traditional Bengali curry made with pumpkin leaves and few tender twigs. A whole lot of mixed veggies and some prawns are thrown in to make this simple and delicious recipe. It is cooked in mustard oil for an authentic touch and flavour. I added some ghee to the end product to make it more flavourful. You may omit the prawns and use vadi (dried lentil dumplings) for the vegetarian version. This yummy side dish is best enjoyed with plain steamed rice.
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Heat oil in a pan and temper with panch phoron, asafoetida, bay leaves and green chilies. Saute for a few seconds.
Add the prawns and ginger. Stir fry for 1-2 minutes. Then add all the mixed veggies and all the dry spices. Mix well and fry for 4-5 minutes. Add the chopped greens and twigs.
Combine everything well and cook, covered on a low flame. Keep stirring at intervals. You may sprinkle some water if required.
When done, switch off the flame and add the ghee. Give it a toss and keep it covered for 2-3 minutes. Serve as a side dish with rice or chapatis.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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