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It is not
every day that kumro saag is available in the market. If the vegetable vendor
is asked to get some, he will try and get it for his regular customer. He may
take some days to get the saag for this is not commonly sold in the market.
There are
some who hate green leafy vegetables. For them this saag specially may mean
something very absurd. “Kumro/pumpkin, is ok, but the saag, really strange. God
knows how it tastes after being cooked or is it simple waste of time,” that’s
what Mrs N was telling her friend when she heard about this recipe. This
reminds me of the film Chupke Chupke, where a Botanist is referred to as ‘Ghaas
phus ka doctor’.
There’s
absolutely nothing to mind when the saying goes, “Aap ruchi khana, par ruchi
pehenna”.
This saag
was plentily available in our house. The cowshed in the backyard of our house had
a thatched roof. So Maa sowed the pumpkin seeds and let the creeper climb and
spread all across the hay thatch. When the flowers came, some were fried into
tasty Kumro phul bhaja. The pumpkins were let to grow to the size that could
then be cut off and cooked. Pumpkins don’t rot and can be remain for days, so
it can be cut into long strips as per requirement and used in the kitchen. Of
course friends and relatives also got a share of it.
