The sweet red pumpkin finds its way into Bengali meals in every imaginable form. Pumpkin flowers are, of course, a well known delicacy. Naturally, the pumpkin vine is much loved too. Its stalks are hollow, meaning they can hold flavourful liquids like a penne. The leaves are substantial, with a chewy texture when cooked, unlike spinach, pui (Malabar spinach), or other softer leaves, which lose their crunch completely once cooked.
This recipe with kumror doga (pumpkin vine) is a beloved family recipe passed on from my great-grandmother. It follows the standard panchmishali torkari format-no spices apart from the initial tempering with nigella-no onion, garlic, or even ginger. A bunch of vegetables just stew gently in their own juices until the whole thing comes together, slightly mushy but all vegetables still holding their shape and flavour.
What is a bit special here is the addition of coarsely ground lentils-masur dal in this case-that adds flavour and texture. That something with no spices or aromatics apart could taste this complex and layered is the true genius of Bengali cooking.
🌾 We've served kumro'r doga'r pachmishali today with the mildly fragrant Kataribhog rice from Amar Khamar: www.amar-khama...
🌶️ Our very own gorom moshla, bhaja moshla, kochurir torkari moshla, etc., available here: www.amar-khama...
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Негізгі бет Kumror Doga-Pumpkin Vines With a Medley of Vegetables-Bengali vegetarian recipe
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