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Xoriyoh Diya Rongalau Agg (Pumpkin Greens with Mustard Seeds)

Tender pumpkin greens cooked with mustard seeds is very delicious and is served as a side dish with rice. Try this recipe as it's very healthy too as pumpkin leaves contains iron, protein, calcium, vitamin A and vitamin C.  The pumpkin leaves are picked from the tip (rongalaur aag) because that part is more soft and tender.

* If you don't like to add mustard seeds then cook pumpkin leaves without adding mustard seeds. Get the recipe here> Stir fried pumpkin leaves

Xoriyoh Diya Rongalau Agg (Pumpkin Greens with Mustard Seeds) 

  • 1 bunch of tender pumpkin leaves picked from the tip with stems
  • 1 potato 
  •  2 green chillies chopped
  • 2-3 cloves of garlic chopped
  • 1/2 tsp of panch phoron
  • 1/2 tsp if turmeric powder 
  •  2 tbsp mustard oil
  • 2 tbsp mustard seeds 
  • salt to taste

  1. Wash pumpkin leaves with stems under running water.
  2. With the help of a sharp knife gently remove the thorns.
  3. Roughly chop the pumpkin leaves and cut the stems in 2" long.
  4. Soak yellow mustard seeds in warm water for 10 minutes. Drain and make a fine paste. 
  5. Peel potato and cut into 2" long shaped thin pieces  
  6. In a pan heat oil. Add chopped garlic and panch phoron. When crackling add turmeric powder. 
  7. Add potato pieces and pumpkin stems first. Fry for 2-3 minutes as pumpkin stems may require more time to cook than its leaves .
  8. Add chopped green chillies and chopped pumpkin leaves.
  9. Add salt.
  10. Cook till potatoes, pumpkin leaves and stems become soft and tender by covering the pan in low heat.
  11. Add mustard seeds paste. Mix well. Sprinkle few drops of water and cook for few more minutes. 
  12. Remove from heat.
  13. Serve as a side dish with steamed rice.