Motor daler bora diye niramish kumro shaker chorchori is a no onion, garlic recipe for pumpkin plant curry with yellow split peas fritters. Kumro shaker doga or kumro data(soft pumpkin plant stem) and motor Daler bora (yellow split peas fritters) are the main ingredients of this recipe. Among spices, we need mustard seeds, and poppy seeds and use potato, brinjal and pumpkin(misti kumro) in veggies. Motor dal is yellow split peas and fritters, the English name of Bengali Bora.
This Motor Daler Bora Diye niramish Kumro Shaker Chorchori is a very old recipe from West Bengal. This is my Grandma’s recipe, my mother learnt the recipe from her, and I learnt it from my mother. Being a niramish (no onion garlic Bengali recipe) dish, this saag chorchori is cooked on a veg day at my home and served with rice and muger dal.
Though niramish, but this kumro shaker recipe is so delicious. I loved it so much, and even my husband loved it too when I first cooked it at home. Since then when he goes to the market(if available in Whitfield station market, Bangalore), he never thinks twice about bagging it. However, Kumro shak is sometimes available in the HAL market(Bangalore) too. It seems a village-style recipe as kumro shak is more easily available in villages than in the cities.
My grandma used to grow kumro plants in her backyard so she could make this ChorChori at any time. My mother used to make it if she grew pumpkin plants in our backyard; otherwise, she used to buy it from the market. As for me, I have no backyard, so I always have to wait when kumro shak comes to the market.
Preparing this ChorChori is a little time-consuming, as you need to clean up the kumro shaak(described in the video), but cooking is easy.
You can also try 2 other Chorchori recipes
Pui Saak er Chanchra Chorchori
Motor Daler Bora Diye Niramish Kumro Shaker Chorchori recipe with video
Course: LunchCuisine: Bengali/IndianDifficulty: Moderate7-8
servings20
minutes30
minutes300
kcalMotor daler bora diye niramish kumro shaker chorchori is a pumpkin plant curry recipe with yellow split peas fritters. Cooked on a veg day at my home and served with rice and dal.
Ingredients of kumro shaker chorchori
A bundle of Kumro Shaak
250 g Brinjal
200 g Pumpkin(misti kumro)
3-4 medium Potatoes
3/4 tsp Paanch phoron
9 tbsp Mustard Oil
- To Make Masala
1 tsp Mustard Seeds
1 tsp Poppy Seeds
1 Tomato
1 Green Chilli
3/4 tsp Salt
3/4 tsp Turmeric Powder
1 tsp Cumin Powder
3 tsp Sugar
- To Make Motor Daler Bora
1/2 cup Motor dal/yellow peas
1/4 tsp Salt
Directions
- First, clean the pumpkin stems(kumro data or kumro doga), take out its skin and cut into finger-lengths. Choose the soft leaves. Old leaves would not cook well and will get chewy.
- 7-8 times thoroughly wash the stems and leave before cooking to remove the dirt that came with it.
- Cut the brinjal, pumpkin and potatoes, and soak them in water.
- Heat a pan on low to medium heat, add 4 tbsp mustard oil.
- Once the oil is hot, add 1/2 tsp paanch phoron (Bengali five spice) and 2 dry red chillies. Stir a little.
- Add the brinjal, and fry for a minute. Then pumpkin and potatoes in the pan. Mix well. Fry for about 5 minutes.
- Then add the kumro shaak, and mix well with other veggies, In this stage keep the heat low.
- Cover the pan and cook the veggies until they are soft.
- In the meantime, soak 1 tsp mustard seeds(shorshe) and 1 tsp poppy seeds(posto) for 10 minutes.
- After 10 mins, drain the water from mustard seeds & poppy seeds and blend with 1 tomato and 1 green chilli.
- Then add 3/4 tsp salt, 3/4 tsp turmeric powder, 1 tsp cumin powder, and 3 tsp sugar with the masala paste. Mix them all.
- Now coarsely blend overnight soaked motor dal(yellow split peas). Mix with 1/4 tsp salt and whisk the ground dal (dal bata) for 7-8 mins or until soft and fluffy. You can also use muger dal or cholar dal if motor dal is not available at home.
- Heat another pan on another stove, add 5 tbsp mustard oil. Once the oil is hot fry the fritters.
- Fry the fritters until both sides get golden brown. Then take them out from the pan. Keep aside. The same way you can use motor daler bori or biulir daler bori if can not make daler bora.
- On the other hand, check whether the pumpkin and potatoes are perfectly cooked or soft or not. Cover the pan and keep the stove on low.
- Add 1/4 tsp paanch phoron on the same pan used to fry fritters, add the masala paste, then add 1/2 cup water mix with the remaining masala.
- Once the masala starts boiling and gets slight thick, add the fritters in the gravy. Cook until the gravy is mostly absorbed by the fritters.
- Then mix the fritters and gravy with shak and vegetables were cook in another pan. Mix them well. Add 1/4 tsp salt.
- Cover the pan and cook it for 10 mins on slow flame.
- After 10 minutes of cooking, raise the flame and dry up the gravy on a slightly high flame and kumro shaker chorchori will be ready.
How to make Motor daler bora diye niramish kumro shaker chorchori
1. First, clean the pumpkin stems, take out its skin and cut into finger-lengths. Choose the soft leaves. Old leaves would not cook well and will get chewy.
2. 7-8 times thoroughly wash the stems and leave before cooking to remove the dirt that came with it.
3. Cut the brinjal, pumpkin and potatoes, and soak them in water.
4. Heat a pan on low to medium heat, add 4 tbsp mustard oil.
5. Once the oil is hot, add 1/2 tsp paanch phoron (Bengali five spice) and 2 dry red chillies. Stir a little.
6. Add the brinjal, and fry for a minute. Then pumpkin and potatoes in the pan. Mix well. Fry for about 5 minutes.
7. Then add the kumro shaak, and mix well with other veggies, In this stage keep the heat low.
8. Cover the pan and cook the veggies until they are soft.
9. In the meantime, soak 1 tsp mustard seeds(shorshe) and 1 tsp poppy seeds(posto) for 10 minutes.
10. After 10 mins, drain the water from mustard seeds & poppy seeds and blend with 1 tomato and 1 green chilli.
11. Then add 3/4 tsp salt, 3/4 tsp turmeric powder, 1 tsp cumin powder, and 3 tsp sugar with the masala paste. Mix them all.
12. Now coarsely blend overnight soaked motor dal(yellow split peas). Mix with 1/4 tsp salt and whisk the ground dal (dal bata) for 7-8 mins or until soft and fluffy. You can also use muger dal or cholar dal if motor dal is not available at home.
13. Heat another pan on another stove, add 5 tbsp mustard oil. Once the oil is hot fry the fritters.
14. Fry the fritters until both sides get golden brown. Then take them out from the pan. Keep aside. The same way you can use motor daler bori or biulir daler bori if can not make daler bora.
15. On the other hand, check whether the pumpkin and potatoes are perfectly cooked or soft or not. Cover the pan and keep the stove on low.
16. Add 1/4 tsp paanch phoron on the same pan used to fry fritters, add the masala paste, then add 1/2 cup water mix with the remaining masala.
17. Once the masala starts boiling and gets slight thick, add the fritters in the gravy. Cook until the gravy is mostly absorbed by the fritters.
18. Then mix the fritters and gravy with shak and vegetables were cook in another pan. Mix them well. Add 1/4 tsp salt.
19. Cover the pan and cook it for 10 mins on slow flame.
20. After 10 minutes of cooking, raise the flame and dry up the gravy on a slightly high flame and kumro shaker chorchori will be ready.
