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Recipes

Tasty Pumpkin Potato Vegetables

Photo by Deepa Ballal

Ingredients

  • 200 g pumpkin, cut into ½” cubes
  • 100 g potato, cut into ¼” cubes
  • 4 – 5 pumpkin greens (the tender, growing ends of the plant, cut about 6″ in length from the tip of the vine)
  • ⅛ tsp onion seeds (kalonji) / poppy seeds (khus khus)
  • 1 green chilli, deseeded
  • 2 tbsp grated fresh coconut
  • ¼ tsp date paste
  • Unrefined salt to taste
  • ½ cup water

Method

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.

Serves 4

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