Photo by Deepa Ballal
Clean the pumpkin greens and remove the tendrils. Roughly chop all the leaves and the stems that are tender enough to be easily snapped with fingers. Heat a wok. Add the onion seeds, green chilli and stir for 20 seconds. Add the potatoes and sauté for 2 minutes on medium heat. Add the pumpkin pieces, coconut, pumpkin greens, salt, date paste and ½ cup of water. Cook, covered and on low heat, until done. The vegetables should be tender but not mushy, emitting a sweetish flavour, when done. There should be no extra gravy. Serve with rice, other grains or chapattis.