Green leaves are always very healthy and nutritious item to add to your meal regularly. Pumpkin leaves are eaten in many different ways like; fries,chorchori (mishmash) with other vegetables, with dal. It has many nutritious value too. My recipe of pumpkin leaves with poppy seeds / "kumro saag posto" is a bengali recipe mostly eaten by bengalis but thanks to internet that the recipe available to anyone in other side of the world.
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| Kumro Saag Posto |
Ingredients:
- Tender pumpkin leaves with tender stem.
- Poppy seeds - 2 tablespoon
- Turmeric powder
- Salt to taste
- Cooking Oil
- Kalo jeera / Black cumin seeds
- Green chili - 2 / 3
How to prepare:
- Tear the whole leaves in 4 parts, peel the outer part of stem to take out the hard part of it from the stems and cut into 3 inches pieces.
- Wash and drain water.
- Make paste of Poppy seeds and green chili add little water and keep aside.
- Heat 1 tablespoon oil in a pan and add 15/20 kalo jeera or black cumin seeds on heated oil and wait for a minute
- Add pumpkin leaves, salt to taste, little turmeric powder then stir and mix all nicely and cover it and let it cook in medium flame for 5 minutes.
- Check and stir after that and if it is tender and cooked then add poppy seeds/ posto paste in it and mix it nicely and bring to boil.
- Once you realize that the paste blends well with the leafy vegetable and cooked can take out of flame.
- It is ready to serve with rice as side dish with other curries.
Nutrients value:
Pumpkin is rich in vitamins (A, C) and minerals (calcium, iron). It is also rich in protein. It helps in sugar control and lower cholesterol. also boost immune system of our body. It is also known that pumpkin leaves and pumpkin also is good for ladies for breastmilk.
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